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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/korean-style-short-ribs/

Korean-style Short Ribs

Diet Type | | Meal Type | |

Chef Kris Gaudet
Photo credit: Kris Gaudet

Chef’s Notes:

Beef short ribs can be substituted for Pork Tavern ribs, Pork Side ribs, or Pork Back ribs. This will change the nutritional analysis as follows:
Based on 6, 149 g servings:

Calories – 286.7
Protein – 21.9g
Carbohydrates – 2.4
Fibre – 0.2 g
Fat – 20.4 g
Sodium – 180.4 mg
Phosphorus – 184.31 mg
Potassium – 309.04 mg

Serve with Asian Inspired Summer Salad and Ginger Cornbread (recipe coming soon)

Korean-style Short Ribs

Ingredients

  • 2 Tbsp                                  Soy sauce, low sodium
  • 2 Tbsp                                  Rice wine vinegar
  • 2 Tbsp                                  White vinegar
  • 2 Tbsp                                  Sugar, granulated
  • 1 Tbsp                                   Sriracha sauce
  • 1 Tsp                                     Black pepper, ground
  • ½                                           Yellow onion, finely chopped
  • 1/2 bunch                            Green onions, thinly sliced
  • 4-6                                       Garlic cloves, finely chopped
  • 1 1/2 lbs.                               Beef Short Ribs
  • 1/2 Cup                                Water

Directions

  1. In a large bowl, whisk together soy sauce, water, vinegars, sugar, Sriracha and pepper. Add the onion, green onion and garlic. Stir to combine.
  2. Add the short ribs to a resealable plastic bag and coat with marinade.  Remove as much air out of the bag as possible to get a tight seal. Let marinade for at least 12 hours. (24 hours would be preferable)
  3. Line a large baking sheet with foil. Remove ribs from marinade and remove onions and garlic left on ribs.
  4. Wrap ribs in tin foil and bake at 250°F degrees for 3 hours. Unwrap and serve.
  5. Serve with steamed rice (Jasmine or Basmati), and Enjoy!

Nutrient Analysis

  • Calories: 201.7 KCal
  • Protein: 22.6 g
  • Carbohydrates: 2.4 g
  • Fibre: 0.2 g
  • Total Fat: 11.4 g
  • Sodium: 163.4 mg
  • Phosphorus: 216.04 mg
  • Potassium: 374.77 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 149 g

Renal and Diabetic Exchanges

3 protein choices

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup