Description
Tender and delicious grilled Kalbi beef Korean style short ribs prepared in a sweet and savory marinade and served with white rice and Asian cucumber salad.
Ingredients
Scale
- 1 package AdapTable Meals Kalbi Korean Style Bone-In Beef Short Ribs
- 1 cup jasmine rice, uncooked
- 2 green onions, thinly sliced
Asian Cucumber Salad
- 2 cucumbers, sliced thin
- 1/4 red onion, thinly sliced
- 1/2 cup fresh cilantro
- 1/2 lemon, juiced
- 1 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sesame seeds
- 1 teaspoon table sugar
- dash crushed red peppers
- Salt and pepper, to taste
Instructions
- For the rice: Prepare rice according to the instructions on the package. I like a ratio of 1 cup rice to 1 1/2 cups water.
- For the Asian cucumber salad: Meanwhile, combine all cucumber salad ingredients (except for the cucumber, onion, and cilantro) in a small bowl. Mix well and set aside. Place cucumber, cilantro, and onion in a larger bowl. Pour dressing over cucumbers and toss until evenly coated.
- For the short ribs: Preheat grill to medium-high heat with the cover down. Clean the grates well. Lower heat to medium (about 400°F) and grill for about 4 minutes per side with the cover down. Ensure internal temp reaches 140°F. Let ribs rest for 5 minutes before serving. Garnish with thinly sliced green onions and serve with jasmine rice and cucumber salad.
Notes
Don’t have a grill? These ribs can also be cooked on medium-high heat in a cast-iron skillet on the stovetop with similar cook times. Always ensure the internal temp reaches 140°F with a digital thermometer.
Nutrition
- Serving Size: 4 oz (ribs only)
- Calories: 360
- Sugar: 2g
- Sodium: 150mg
- Fat: 33g
- Saturated Fat: 14g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 70mg
Keywords: Korean style short ribs, Kalbi beef short ribs, Korean barbequed beef short ribs
