My husband has a self proclaimed addiction to good BBQ. I do feel bad that we live in the city apartment with no grill in sight. However I will attempt to whip up some indoor BBQ-esque with my trusty Le Creuest grill pan. The recipe I am going to make this coming Saturday will, I hope, ease those BBQ cravings. This is not your typical BBQ recipe. It is Korean BBQ. Prepare yourself for a new array of flavors, with a dull heat, tartness from the fruit, and some sour notes. It is definitely a change from the typical BBQ chicken. I really hope you enjoy this! I'm already dreaming of summer just thinking of it....
|Flanken Style Short Ribs|
Photo credit NY times
taken from NY Times
3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional
- Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
- Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
- Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.
Photo credit, NY Times