Friday, July 24, 2009

She's going to be a great cook!

We had Gordon & Amy over for dinner last night. I made Korean Ribs (my dad's recipe... yummy!) and Kjersten made dessert! She made Pineapple Upside-Down Cupcakes and they were fabulous!

I haven't had Korean ribs since childhood. They were my absolute favorites! In looking for another recipe in my mother's enormous collection, I found my dad's recipe. The ribs were as good as I remember and really easy to make!

Korean Ribs

  • 6 beef short ribs
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1 teaspoon sesame seed, mashed
  • 1 Tablespoon olive or sesame oil
  • 1 teaspoon MSG
  • 2 Tablespoons sugar
  • 1 1/2 cups soy sauce
  • pepper to taste

Cut ribs crosswise to bone in 2 or 3 places. Combine remaining ingredients to make marinade. Marinate ribs in sauce at least one hour. Place ribs in single layer in baking pan. Bake at 400 degrees for 40-50 minutes.

Notes: I use boneless ribs. I also use much more garlic and will use low-sodium soy sauce next time to cut down on the saltiness...

4 comments:

Jamie said...

Yeah Kjersten! Those look yummy. Do you really own MSG to add to a recipe?

Carol said...

Where's the pictures of the ribs?

Colleen said...

How do you smash the sesame seeds? I just had a recipe that called for that. The seeds were too small to be ground up in my good processor. I tried using my mortar & pestle, but it just flattened the seeds, rather than grinding them. What did you do?

Karen said...

Jamie- As a matter of fact, yes I do! It's called 'Accent'. Good stuff!

Carol- I forgot! It was stunning, with the grilled ribs, the stark white rice, and the dark colors of the salad. But, we ate it all too fast! Good thing we had left over cakes or those wouldn't have a picture either! LOL!

Colleen- I used my french rolling pin and it smashes/ flattens them well. I used a scraper to get all the mushed seeds/ oil off the cutting board & rolling pin. (I also used sesame oil. Mmmmmm...)