| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Korean | Meats, Korean | 4 | Servings |
INGREDIENTS
| 2 | lb | Short ribs |
| 1 | tb | Bouillon powder |
| 1/4 | c | Water |
| 3 | tb | Olive oil |
| 3 | tb | Sesame oil |
| 2 | Scallions, diced |
INSTRUCTIONS
Marinate the ribs in the rest of the ingredients for several hours (or overnight) in a covered dish in the refrigerator. Turn at least once half-way through the marinating time. (I put it in the refrigerator the night before, then turn the ribs in the morning and put them back in the refrigerator until dinnertime.) Broil 5 minutes each side. Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 10, 1999
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