Isn’t it a bit hypocritical of me to do three beef related posts after my ‘ethical eating’ blog post? In a word, yes. Growing up I ate farm raised beef almost every day but now to be perfectly honest we really don’t eat a lot of beef. Even though three of our last four dinners were bovine in nature. I just couldn’t help myself as yesterday I found these nice meaty ‘flanken cut’ beef short ribs. I remembered our times eating out in Korea and just had to make some ‘Korean Style’ short ribs. I was happy to have the whole family to cook for tonight; it is a rarity to have our oldest son eat with us now as he is usually busy with rugby, his girlfriend, or work. I’m glad I pulled out all the stops to make something delicious for our Monday night together. It was funny though, my oldest son is not used to me setting up and taking pictures before we eat. The rule is I take what I would like to photograph and everyone else does their own plating up. Since those ribs disappeared quite rapidly I only got several photos done before I had to ‘give up the meat’.
I’m really not sure how ‘authentic’ Korean this recipe was but everyone agreed that the ribs were superb. It was my first time cooking with this cut and I have to say I much prefer it over the full version of short ribs.
Grilled Korean Flanken Cut Short Ribs (from food.com)
2 pounds flanken cut beef short ribs
1/2 cup light soy sauce
1/2 cup brown sugar
3 tablespoons sesame oil
3 tablespoons garlic (finely chopped)
3 tablespoons rice wine (or Soju)
1/2 teaspoon ground black pepper
2 green onions (finely chopped)
1 cup Coca-Cola
Place the ribs in a dish for marinating.
Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will foam up a bit when added to the other ingredients.
Pour the marinade over the beef and massage it in for about one minute.
Cover and let marinate for at least 4 hours turning at least once.
Heat gas or charcoal grill to medium hot.
Remove the ribs from the marinade and place on the hot grill.
Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
Serve with rice and a variety of Korean side dishes such as kimchi, namul (trio of vegetables) and musangchae (white radish salad) for a delicious Korean meal.
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I think for now I have had enough beef for a long while. Tonight I’m making pasta and thawing some langoustine tails so we’ll have a refreshing change of pace.