Minor's Korean Style BBQ RTU Sauce 4 x 0.5 gallon
Gochugaru pepper and koji fermented miso add a slightly spicy kick to this Korean-Style BBQ Sauce with hints of ginger and garlic.
Preparation
Ingredients
| Pear, peeled, puréed (1-1/2 cups) | 5.5 oz |
| Ginger, ground, 1 tsp. | 0.25 oz |
| Onions, raw, (1-1/2 cups) | 6 oz |
| Garlic, cloves, fresh, (1/4 cup) | 1 oz |
| Minor's Korean Style BBQ RTU 4x0.5Gal US, (1 cup) | 9 oz |
| Cola, 2 cups | 16 fl.oz |
| Scallions, (1/4 cup) | 1.5 oz |
| Sesame seed | 2.5 tbsp |
| Beef, short ribs, boneless, raw, flanken cut | 5 lb |
| Onions, raw, sautéed, hot | 20 oz |
| White rice, cooked, hot (10 cups) | 70 oz |
Method
- Blend pear, ginger, onion and garlic. Combine with the Koji Sauce, cola, Scallions and sesame seeds and marinate ribs in sauce overnight.
- Drain ribs and grill to desired temperature.
- Serve with sautéed onions and steamed rice.
Nutritional Information
Average nutritional values per portion
| Unit | Per Serving |
|---|---|
| Energy | 907 kcal |
| Protein | 47 g |
| Fats, total | 43 g |
| Carbohydrate, total | 83 g |
| Sugars, total | 20 g |
| Fats, saturated | 18 g |
| Fiber, total dietary | 3 g |
| Sodium | 461 mg |
| Calcium | 76 mg |
| Cholesterol | 170 mg |
| Iron | 8 mg |
| Vitamin C | 10 mg |
| Vitamin D | 11 IU |
Products used in the recipe
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