by Stephanie Izard from Top Chef
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.
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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 235 | ||
Calories from Fat: 172 (73%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 235
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