Inspired by galbi, or Korean barbecued short ribs, this recipe takes a sharp turn away from the traditional sweet, fruity treatment and instead skews savory, with warm spices like cumin, coriander and turmeric. Meaty short ribs generally require a lengthy cook time, but slice them thinly off the bone and they’ll tenderize quickly when seared on the stovetop—or you could use slivers of skirt steak or hanger steak instead. The skinny strips also have a higher surface area, which means they’ll quickly soak up the flavors of the marinade. Rice is the perfect canvas for the meat, and celery and lettuce balance out the bold flavors with lightness and crunch.
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Serving Size: 1 serving (475g) | ||
Recipe Makes: 4 servings | ||
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Calories: 349 | ||
Calories from Fat: 54 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.5mg | 2 % | |
Potassium 771.7mg | 20 % | |
Total Carbohydrate 67g | 20 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 64.1g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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