Korean’ Cue

The first dish most non-Koreans come to love when they try Korean food is kalbi. What’s not to like about barbecued short ribs? I’ve even started adding Korean-style short ribs to my own barbecue repertoire.

Over time, I’ve come up with my own spicier take on kalbi. I use Chinese barbecue sauce and chile paste to marinate the ribs--Koreans eat plenty of spicy food, but the traditional kalbi marinade is made with soy, a little water, green onions, garlic, ginger, black pepper and a bit of sugar. You could call my version an Asian-inspired play on American sauce-on ribs.

If you’re lucky enough to live or work near a Korean market, you can find a large assortment of prepared side dishes in the refrigerator cases: several kinds of kimchi, including seasoned spinach and pickled cabbage and vegetables. You can even pick up something sweet such as sweetened rice cakes with raisins or sesame nut bars. But if a Korean market isn’t on your regular route, just scoop up some coconut ice cream for dessert.

MENU (30 MINUTES OR LESS)

Spicy Short Ribs

Rice

Sesame Bean Sprouts

Coconut Ice Cream

SPICY SHORT RIBS

1/2 cup Chinese barbecue sauce

1/4 cup chile paste

3 pounds beef short ribs, sliced 1/4 inch deep across bones

Combine barbecue sauce and chile paste in shallow pan. Add short ribs and turn to coat with sauce. Let stand 15 to 20 minutes.

Grill over hot coals or on very hot griddle until lightly charred, 3 to 4 minutes per side. Serve immediately.

4 servings. Each serving:

820 calories; 682 mg sodium; 155 mg cholesterol; 74 grams fat; 6 grams carbohydrates; 29 grams protein; 0.07 gram fiber.

SESAME BEAN SPROUTS

2 cups beef broth

3 cups bean sprouts

1 teaspoon sesame oil

Pinch salt

1 teaspoon sesame seeds

Bring broth to boil in medium saucepan over medium heat. Add bean sprouts and cook until slightly wilted, about 4 minutes. Drain. Add sesame oil, salt and sesame seeds and toss. Refrigerate until ready to serve.

4 servings. Each serving:

561 calories; 474 mg sodium; 0 cholesterol; 4 grams fat; 97 grams carbohydrates; 39 grams protein; 8.20 grams fiber.

INGREDIENTS

STAPLES

Rice

Beef broth

Salt

Sesame oil

Sesame seeds

SHOPPING LIST

1 (12-ounce) jar Chinese barbecue sauce

1 (8-ounce) jar chile paste

3 pounds beef short ribs

1/2 pound bean sprouts

1 pint coconut ice cream

COUNTDOWN

30 minutes before: Light barbecue grill fire. (Omit step if using indoor grill or griddle.)

25 minutes before: Put beef broth on to boil and separate pot of water on to boil for rice (rice may also be made in rice cooker). Stir together barbecue sauce and chile paste, then begin marinating short ribs.

20 minutes before: Add bean sprouts to broth. Begin cooking rice.

16 minutes before: Drain, season and refrigerate bean sprouts.

14 minutes before: Begin heating indoor grill or griddle if not using outdoor grill.

10 minutes before: Begin grilling short ribs.

5 to 3 minutes before: Fluff rice.

After dinner: Serve ice cream.