Flanken Cut Ribs Korean Style

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I used Malcolm Reed's recipe as a baseline and modified it to suit my taste.


Korean Beef Marinade

1 tsp Sesame Seeds

1 TBSP Ground Black Pepper

2 tsp Ground Ginger (or 2 TBSP fresh)

1/2 tsp Garlic Powder (or 3-4 cloves or 1-1/2 tsp minced)

1/2 tsp Onion Powder

1/4 Cup Dk. Brown Sugar (packed)

3 TBSP Sesame Oil

1/3 Cup Soy Sauce

1 TBSP (rounded) dried chives (or 3-4 green onion stems sliced fine)

2 TBSP Cider Vinegar

1-1/4 Cup Apple Juice (or water)


I like to wisk all ingredients together in a 4 cup size Pyrex pitcher.
Then pour and store refrigerated in a glass (preferably) container.

Yield = 2 cups

Marinate flanken style ribs 4 hours (refrigerated) then grill over direct heat to desired doneness.
Marinate longer for more soy taste, or bump up the soy sauce amount if desired.


Some comments on ingredients...

Sesame seed
A traditional ingredient which does not seem to affect the marinade very much

Black pepper
1 TBSP seems like a lot but it works in this marinade
If you don't like much pepper, start with 1 tsp and work up

Salt
The soy sauce brings the salt and I didn't need any added
Add some (1/2 tsp) if you like a saltier taste

Ginger
I don't like dealing with fresh, ground is easier

Onion powder
This along with the dried chives replaces the green onions

Garlic powder
Easier, although hard to beat fresh

Dark brown sugar
Good amount for this recipe...not too sweet

Sesame Oil
An important flavor...I bumped it from 2 to 3 TBSP
Kadoya brand is very good

Soy Sauce
Another big player...I reduced it from 3/4 cup to 1/3 cup for better balance
Marinate longer for more soy taste, or bump up the amount if desired

Chives, dried
Combined with the onion powder, an easy replacement for the green onions

Green onion
Traditional ingredient
4-5 full green onions seemed like a lot...I reduced it to 3-4 stems finely chopped when I use them

Cider vinegar
A strong player...I reduced it from 3 TBSP to 2 TBSP

Apple juice
Water or Coca-Cola is traditional but apple juice works very well
1-1/4 cups bumps the yield to an even 2 cups


Here are a couple of nice, wide QFC slabs about ready to plate.
For best flavor, try to keep flanken ribs away from any flare ups.




 

[addicted-to-smoke]

another fine-looking recipe

Gotta question, is that pic from a gasser? Wondering if, overall these would be high heat but (mostly) indirect.

[DirectDrive]

another fine-looking recipe

Gotta question, is that pic from a gasser? Wondering if, overall these would be high heat but (mostly) indirect.

Yep, it's a little Kenmore table top gasser.
I have to keep it on low or I will get too many flare ups.
It is not ideal for flanken ribs.

I think a kettle with a cast iron grate or GrillGrates would be ideal for these ribs.

[Easy]

As my wife being Korean would mention that you should subiute the apple juice with a pear grated to make the beef very tender. Other that that the rest looks pretty good.

[heart of coal]

i grew up with Korean roommates in college.

that looks good.

my Korean "mom"..uses fresh garlic, and an asia apple pear..plus a splash of some sake.  no vinegar.

the best ribs are the ones that are english cut, and unrolled off the bone..but that take crazy knife skills.