http://leitesculinaria.com/11349/recipes-korean-beef-barbecue.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/11349/recipes-korean-beef-barbecue.html#comment-46138 Testers Choice Tue, 01 Nov 2011 17:47:52 +0000 http://leitesculinaria.com/wordpress/?p=11349#comment-46138 [Brenda Carleton] 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. [Brenda Carleton] 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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