Korean-Style Short Ribs
The classic flavors of soy sauce and fish sauce provide a satisfying balance to the deep, beefy character of the short ribs in this recipe. Fish sauce, an excellent complement to generously marbled meat, stands in for salt, so you don’t need to salt. If you want to broil the ribs on the baking sheet in which they are drained and allowed to dry, be sure to line the pan with aluminum foil to avoid burnt-on caramelized juices.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup sake or dry white wine
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup Thai or Vietnamese fish sauce
- 1/4 cup honey
- 2 Tbs. peanut oil
- 1 tsp. Asian sesame oil
- 7 large garlic cloves, minced
- 1 Tbs. peeled and minced fresh ginger
- 5 green onions, white and light green portions, minced
- 1 cup water
- 5 lb. flanken-cut beef short ribs, cut 1/2 inch thick, patted dry
- 3/4 tsp. freshly ground pepper
- 1/2 tsp. Chinese five spice