In a food processor, puree the vinegar with the olive oil, sambal, fish sauce, and garlic. Transfer 1/2 cup of the kalbi marinade into a bowl. On a large baking sheet, brush the ribs with the remaining marinade and let stand for 30 minutes to 1 hour.
Meanwhile, in the processor, pulse the butter until smooth. With the machine on, gradually add the reserved 1/2 cup of kalbi marinade. Scrape the kalbi butter into the bowl.
Light a grill. Brush the corn with the kalbi butter and grill over moderately high heat, turning and brushing with more butter, until lightly charred, 5-7 minutes. Transfer to a large platter.
Season the ribs with salt and grill over high heat, turning once, until nearly cooked through and lightly charred, 4-6 minutes. Transfer to teh platter and serve.
Pairs well with a dark, malty brown ale.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (442g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 172 (73%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 40.5mg||12 %|
|Sodium 480.3mg||17 %|
|Potassium 300.9mg||8 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 12.7g|
|Protein 2.9g||4 %|
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Calories per serving: 235
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