You don't post a picture of flanken cut short ribs and not expect a Korean BBQ recipe :) Actually, I was tinkering with a braised short rib recipe, but didn't have enough time to experiment, so I decided to go with the basic Korean Kalbi. It's simple and quick on the grill. What the recipe lacks in cooking time is made up in marinating time. I like to serve it with hot rice, flavored seaweed, and kimchi. - edamame2003 —edamame2003
Test Kitchen Notes
Fans of Korean barbecue, rejoice! Edamame2003 is here to show you how to make the real deal without a lot of sweat. The two-stage marinade -- featuring sake, pear or apple juice, Tamari, garlic and sesame, among other things -- is delightfully simple. After an overnight soak, the short ribs, sliced thin, cook in no time. Broiling worked well for us; despite the high heat, the meat still emerged tender and flavorful due to the long marinating time. The flavor is sweet, salty, a little boozy and a little nutty -- who could ask for more? – A&M —The Editors
beef short ribs, cut against the bone, lengthwise. 1/8 - 1/4 inch thick
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.