{"id":210493,"date":"2010-01-21T21:44:29","date_gmt":"2010-01-22T02:44:29","guid":{"rendered":"http:\/\/www.diabetesforums.com\/forum\/recipes\/47871-kalbi-korean-barbecued-ribs.html"},"modified":"2010-01-21T21:44:29","modified_gmt":"2010-01-22T02:44:29","slug":"kalbi-korean-barbecued-ribs-and-kimchi-salad","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/210493","title":{"rendered":"Kalbi ~ Korean Barbecued Ribs and Kimchi Salad"},"content":{"rendered":"
Last week I presented a recipe for a Missouri Style Barbecue Rib that could be cooked in your oven. This week I am presenting my recipe for the classic Korean style barbecued ribs, Kalbi, that can also be cooked in your oven. The two recipes are like night and day and both are absolutely delicious. Kalbi, or Korean Barbecued Ribs, uses a beef flanken rib that is marinated overnight in a wonderful blend of Asian flavors. These ribs can be grilled outdoors or broiled in your oven. Either way produces a tender and flavorful rib. I have paired this recipe with a side dish based on a Korean staple, Kimchi. My version is not pickled but simply marinates vegetables for a short time and the recipe can be found below. It has a mild taste to compliment the Kalbi instead of competing with it. I hope you enjoy. <\/p>\n
Kalbi ~ Korean Barbecued Ribs<\/b><\/u><\/div>\n

\nIngredients:<\/u><\/p>\n

2 1\/2 to 3 lbs. beef flanken ribs
\nMarinade:
\n1\/2 cup reduced sodium soy sauce
\n1\/2 cup Splenda
\n1 Tbsp. molasses
\n1\/2 cup water
\n1\/4 cup white vinegar
\n1 1\/2 tsp. fresh ginger, grated
\n2 cloves garlic, minced
\n1\/4 to 1\/2 tsp. crushed red pepper flakes (to taste)
\n2 Tbsp. toasted sesame oil
\n2 Tbsp. sesame seeds
\n2 large scallions, cut in 3 or 4 pieces<\/p>\n

Combine all ingredients for marinade in a large zip top bag, which has been placed in a small pan so it stands up. Seal bag and squeeze gently to blend. Place bag back in pan and transfer the flanken ribs to bag. Seal bag and store on a lower shelf in the refrigerator overnight to marinate. <\/p>\n

The next day, remove ribs from bag and let excess marinade drip off. Discard any leftover marinade. Grill, barbecue or broil for about 5 to 7 minutes per side. If broiling, place ribs on a rack which has been inserted into a foil lined sheet pan and cook about 6" from the heat source. <\/p>\n

Note ~ For a lower fat version of this you can substitute a flank steak for the ribs and proceed the same as recipe directs. Grill, barbecue or broil to desired doneness.<\/i><\/p>\n

Nutrition Facts
\n4 Servings
\nAmount Per Serving
\nCalories 346.0
\nTotal Fat 33.3 g
\nSaturated Fat 12.6 g
\nPolyunsaturated Fat 2.9 g
\nMonounsaturated Fat 14.4 g
\nCholesterol 72.0 mg
\nSodium 631.3 mg
\nPotassium 70.7 mg
\nTotal Carbohydrate 6.3 g
\nDietary Fiber 0.4 g
\nSugars 1.9 g
\nProtein 20.3 g<\/p>\n

Please note that the above nutrition facts are based on the percentage of marinade absorbed by the flanken ribs as there is excess that is discarded. <\/p>\n

<\/p>\n

Kimchi Salad<\/b><\/u><\/div>\n

\nA favorite condiment on the Korean table is a dish called Kimchi. Kimchi has ancient roots and it is essentially pickled vegetables and is very, very spicy. I have taken the idea and changed it to suite the average palate instead. My version uses common vegetables with a very flavorful dressing. It is best when made at least a day ahead so that the flavors marry as the salad marinates. It does have a light pickle flavor from the brown rice vinegar that is combined with toasted sesame oil, garlic, ginger and red pepper flakes and makes a spectacular dressing to compliment the Korean Barbecued Ribs recipe. They are a great pair. I hope you enjoy.<\/p>\n

Kimchi Salad<\/b><\/u><\/div>\n

\nIngredients:<\/u><\/p>\n

2 Tbsp. canola oil
\n1\/2 tsp. fresh ginger, grated
\n1\/4 to 1\/2 tsp. crushed red pepper flakes, to taste
\n2 cloves garlic, minced
\n1 Tbsp. sesame oil
\n1\/4 cup brown rice vinegar (not the flavored seasoned rice vinegar)
\n1\/2 lemon, juiced
\n3 cups nappa cabbage, shredded
\n1\/2 cup carrots, shredded
\n1 cup seedless cucumber, shredded
\n1 cup zucchini, shredded
\n1 cup scallions, dark green part cut into 1" lengths and white sliced thin
\n1 Tbsp. sesame seeds<\/p>\n

Warm the canola oil, ginger, crushed red pepper flakes and garlic in a small bowl in the microwave on high for about 2 to 3 minutes, stirring after every 30 seconds. Set aside to cool. Shred all vegetables, except the scallions, in a food processor and place in a large bowl. When the oil mixture is cooled add the sesame oil, brown rice vinegar and lemon juice and blend well with a fork or small whisk. Season with salt and pepper if desired. Pour mixture over shredded vegetables, add the scallions and sesame seeds and toss. Let stand at room temperature 1 hour or refrigerate overnight. The longer the salad marinates the more flavorful it becomes.<\/p>\n

Nutrition Facts
\n6 – 3\/4 Cup Servings
\nAmount Per Serving
\nCalories 97.4
\nTotal Fat 7.9 g
\nSaturated Fat 0.8 g
\nPolyunsaturated Fat 2.7 g
\nMonounsaturated Fat 3.9 g
\nCholesterol 0.0 mg
\nSodium 17.4 mg
\nPotassium 249.4 mg
\nTotal Carbohydrate 6.2 g
\nDietary Fiber 1.5 g
\nSugars 1.8 g
\nProtein 1.7 g<\/div>\n","protected":false},"excerpt":{"rendered":"

Last week I presented a recipe for a Missouri Style Barbecue Rib that could be cooked in your oven. This week I am presenting my recipe for the classic Korean style barbecued ribs, Kalbi, that can also be cooked in your oven. The two recipes are like night and day and both are absolutely delicious. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-210493","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/210493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=210493"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/210493\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=210493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=210493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=210493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}