Korean Beef Barbecue

Ask your butcher for flanken-style ribs which are thin enough that they require no cutting. Simply marinade them for a few hours in the refrigerator. When you lift them from the marinade, let the excess liquid drip back into the bowl before laying them on the grill.

If you buy the thicker English-style short ribs, you’ll want to prepare them by making a horizontal cut just over the bone of each rib. Stop just before you cut all the way through the meat. Continue to make horizontal cuts and butterfly the meat until it is about 1/2 inch thick. Then cut very shallow slits in the meat to tenderize it.–Jamie Purviance

Korean Beef Barbecue Recipe

  • Quick Glance
  • 15 M
  • 20 M
  • Serves 4 to 6

Ingredients

  • 1 (baseball size) Asian pear, peeled, cored, and roughly chopped
  • 3 scallions, trimmed and roughly chopped
  • 6 large garlic cloves
  • 2 cups water
  • 3/4 cup soy sauce
  • 1/3 cup granulated sugar
  • 1/4 cup rice vinegar
  • 12 flanken-style beef ribs, about 4 pounds total and 1/2 inch thick
  • 2 tablespoons toasted sesame seeds

Directions

  • 1. In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the water, soy sauce, sugar and the rice vinegar. Process until well combined.
  • 2. Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2 to 4 hours.
  • 3. Prepare the grill for direct cooking over high heat, [450°F to 550°F (230°C to 290°C)].
  • 4. Brush the cooking grates clean. One at time, lift the ribs and let the liquid and solid bits fall back into the bowl. Discard the marinade.
  • 5. Grill the ribs over direct high heat, with the lid open, until they are nicely charred on both sides and cooked to a medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds.
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Testers Choice

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Testers Choice
Brenda Carleton

Jun 08, 2009

Oh, yum. The pear in this recipe had me hooked. It added a lovely subtlety to the scallions, garlic, soy sauce, sugar and rice vinegar marinade. I set aside about 1/2 cup, which I reduced down to 1/4 cup to serve with the ribs, which was delicious. I marinated the ribs for five hours rather than the two to four specified in the recipe (just due to a busy day), and it definitely was not too long; in fact, a few more hours would have been just right. Regardless, this was very tasty, especially when sprinkled with the toasted sesame seeds for that extra bit of nuttiness and crunch. If the recipe did not call for sesame seeds, I would have added crushed peanuts. Our flanken ribs were a bit gristly, so next time I would use flank steak (marinating longer) and cut extremely thin.


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