Thursday, February 21, 2013

Korean Short Ribs

Jason is craving BBQ, really really craving BBQ.  I can tell by his request email this week.  "Please make this..."  It was a link to a recipe in the NY Times dreaming of days in the summer with people gathering around hot grills and the sounds and smells of searing meats.

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
Korean Style Short Ribs
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
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional

  1. 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.
  2. 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.
  3. 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.
Note on recipe-  If you can't find the flanken style short ribs, you could always use skirt steak.  The cuts for short ribs typically found in American super markets are "english cut" meaning they are cut perpendicular to the bone.  This won't work for this recipe since those are made for a long slow braise.  You could go with the skirt steak idea or ask the butcher to cut them flanken.

Happy Cooking!
~ Jen
Completed Dish
Photo credit, NY Times

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