Saturday, November 10, 2007

Korean Style Broiled Shortribs with Wilted Tatsoi

Korean Style Short Ribs
These are best when marinated for several hours and barbequed, but they are also pretty good when broiled on high until crusty on each side (5-10 mins).

Marinade for 2 lbs short ribs:
-1/2 cup dark soy
-3 packets Splenda
-1 Tb granulated garlic
-1/8 cup rice vinager
-1/tb chili powder
-1 in nub fresh ginger, grated

This is a great veggie that's a cross between bok choy and spinach and is both tender and crunchy when cooked. We thought you'd appreciate the before shot.

Wilted Tatsoi with Crispy Garlic and Ponzu
We simply chopped the tatsoi, washed it and steamed it until just tender, then served with garlic sauteed in olive oil and ponzu (soy sauce, rice vinegar and sweetener).

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