Korean Beef Barbecue

by Jamie Purviance
from Weber’s Way to Grill
(Sunset, 2009)
Serves 4 to 6

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

Way to grill: direct high heat (450°F to 550°F/230°C to 290°C)
Grilling time: 3 to 5 minutes

convert Ingredients
For the marinade
1 Asian pear (baseball size), 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 ½ inch thick
2 tablespoons toasted sesame seed

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Method
1. In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the remaining marinade ingredients. 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.

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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