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Prep Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:4Yield:12 wrapsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:4Yield:12 wraps
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:4
Servings:
4
Yield:12 wraps
Yield:
12 wraps
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsRibs1large Asian pear or 2 firm ripe pears, peeled and grated3clovesgarlic, grated3tablespoonsreduced-sodium tamari2tablespoonstoasted sesame oil1tablespoonpacked brown sugar2teaspoonsgrated fresh ginger¼teaspoonground pepper6bone-in flanken-cut beef short ribs (about 1 1/2 pounds), trimmedFor Serving12small lettuce leaves12perilla leaves (see Tips)3cupscooked brown rice¼cupSsamjang (see Tips)Kimchi for garnish
Cook Mode(Keep screen awake)
Ingredients
Ribs
1large Asian pear or 2 firm ripe pears, peeled and grated
3clovesgarlic, grated
3tablespoonsreduced-sodium tamari
2tablespoonstoasted sesame oil
1tablespoonpacked brown sugar
2teaspoonsgrated fresh ginger
¼teaspoonground pepper
6bone-in flanken-cut beef short ribs (about 1 1/2 pounds), trimmed
For Serving
12small lettuce leaves
12perilla leaves (see Tips)
3cupscooked brown rice
¼cupSsamjang (see Tips)
Kimchi for garnish
DirectionsTo marinate ribs: Combine pear, garlic, tamari, oil, sugar, ginger and pepper in a medium bowl, stirring until the sugar dissolves. Add ribs and massage the marinade into them. Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 1 day.To grill ribs: Preheat grill to high.Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest on a clean cutting board for 5 minutes, then cut each in half.To serve: Assemble 12 lettuce wraps with 1 perilla leaf, 1/4 cup rice, one piece of meat and 1 teaspoon Ssamjang each. Garnish with kimchi, if desired.TipsTips: Perilla leaves are slightly thick and minty tasting, often used in place of lettuce to wrap up foods in Korean cooking. Shiso or even large mint leaves make a good substitute.Look for prepared Ssamjang–a thick spicy paste typically served with Korean lettuce wraps–at Korean markets or online. To make your own: Combine 1/2 cup doenjang, 1/4 cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cupThe bright red, fiery chile paste gochujang is the quintessential Korean condiment.To make ahead: Marinate ribs for up to 1 day (Step 1).Originally appeared: EatingWell Magazine, May/June 2017
Directions
To marinate ribs: Combine pear, garlic, tamari, oil, sugar, ginger and pepper in a medium bowl, stirring until the sugar dissolves. Add ribs and massage the marinade into them. Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 1 day.To grill ribs: Preheat grill to high.Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest on a clean cutting board for 5 minutes, then cut each in half.To serve: Assemble 12 lettuce wraps with 1 perilla leaf, 1/4 cup rice, one piece of meat and 1 teaspoon Ssamjang each. Garnish with kimchi, if desired.TipsTips: Perilla leaves are slightly thick and minty tasting, often used in place of lettuce to wrap up foods in Korean cooking. Shiso or even large mint leaves make a good substitute.Look for prepared Ssamjang–a thick spicy paste typically served with Korean lettuce wraps–at Korean markets or online. To make your own: Combine 1/2 cup doenjang, 1/4 cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cupThe bright red, fiery chile paste gochujang is the quintessential Korean condiment.To make ahead: Marinate ribs for up to 1 day (Step 1).
To marinate ribs: Combine pear, garlic, tamari, oil, sugar, ginger and pepper in a medium bowl, stirring until the sugar dissolves. Add ribs and massage the marinade into them. Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 1 day.
To grill ribs: Preheat grill to high.
Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest on a clean cutting board for 5 minutes, then cut each in half.
To serve: Assemble 12 lettuce wraps with 1 perilla leaf, 1/4 cup rice, one piece of meat and 1 teaspoon Ssamjang each. Garnish with kimchi, if desired.
Tips
Tips: Perilla leaves are slightly thick and minty tasting, often used in place of lettuce to wrap up foods in Korean cooking. Shiso or even large mint leaves make a good substitute.
Look for prepared Ssamjang–a thick spicy paste typically served with Korean lettuce wraps–at Korean markets or online. To make your own: Combine 1/2 cup doenjang, 1/4 cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cup
The bright red, fiery chile paste gochujang is the quintessential Korean condiment.
To make ahead: Marinate ribs for up to 1 day (Step 1).
Originally appeared: EatingWell Magazine, May/June 2017
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Nutrition Facts(per serving)514Calories22gFat45gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
