Korean · Dinner
Grilled Marinated Beef Ribs (Low-Calorie)
Bone-in beef short ribs marinated in a lightened soy-pear-garlic sauce, grilled over high heat rather than pan-fried in oil, and finished with sesame seeds and scallion. Sugar and oil are trimmed back sharply from the usual version while keeping the sweet-savory char that defines Korean galbi, served alongside crisp lettuce leaves.
$6
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
379Calories
29.4gProtein
22gFat
13.8gCarbs
9.5gSugar
1gFiber
1154mgSodium
91mgChol
8.6gSat Fat
417mgPotassium
53mgCalcium
3mgIron
2.3mcgVitamin B12
4.3mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Pat the short ribs dry with paper towel and score the surface lightly against the grain to help the marinade penetrate and the meat cook evenly.
2
Build
Whisk the soy sauce, grated pear, minced garlic, grated ginger, honey, sesame oil, half the sliced scallion, and black pepper into a smooth marinade.
3
Marinate
Coat the ribs fully in the marinade in a shallow dish and refrigerate 90 minutes, turning once.
4
Grill
Heat a grill or grill pan to high and cook the ribs 3 to 4 minutes per side until deeply charred and medium doneness is reached.
5
Plate
Slice the meat off the bone into strips, scatter with sesame seeds and remaining scallion, and plate with lettuce leaves alongside for wrapping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz416g bone-in beef short ribs, flanken-cut
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp Asian pear
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp honey
- 1 tsp1 tsp sesame oil
- 22 scallion (plus extra for garnish)
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp sesame seeds
- 44 small lettuce leaves, for serving
