| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Korean |
Korean, Meats, Asian, Beef, Hawaiian |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Short Ribs |
| 1/2 |
c |
Shoyu |
| 1 |
tb |
Sugar |
| 1 |
ds |
Black pepper |
| 2 |
|
Cloves Garlic;finely chopped |
| 1 |
tb |
Honey |
| 1 |
|
1" cube ginger;finely sliced |
| 2 |
|
Stalks green onion;fine chop |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
Slice mean 1/8 inch away from bone, leaving bone attached. Crisscross
meat to break fivers and allow marinade to penetrate. Combine sauce
ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to
desired doneness.
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