Low-Sodium Kalbi

Recipe by Halcyon Eve
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READY IN: 4hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air.
  • Work sauce into ribs by kneading bag (be careful not to poke a hole in it).
  • Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze.
  • To cook: If frozen, thaw first by placing in refrigerator the day before.
  • Drain meat, reserving marinade.
  • Grill over medium-hot coals until done to taste (time will vary depending on meat used).
  • Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes.
  • I like to serve this sliced, over rice topped with shredded cabbage (I use undressed coleslaw salad mix), with the sauce drizzled on top. Kimchi makes a good side dish, too.
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