Korean BBQ Short Ribs (Galbi)
The longer you marinate these Korean sweet-and-savory ribs, the better. Look for flanken-cut short ribs in the meat department or ask your butcher to cut them for you. If you can't find perilla or shiso leaves, try using mint instead.
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).
2 1/2 starch, 1/2 other carbohydrate, 3 1/2 medium-fat protein, 1 fat