Korean Flanken Style Short Ribs

June 23

When Sofie & I lived in Los Angeles, I explored it’s sprawling Koreatown as often as I could. Korean BBQ is one of the most popular ways to enjoy elements of this unique cuisine and cuts like these short ribs cut flanken style across the ribs are commonplace at restaurants there. Marinated in spicy umami, cooked at the table and devoured with banchan (many small side dishes) and cooked rice, its a memorable meat feast. Ring ahead to your butcher to ask for the steaks cut in this style or use rib eye or T-bone with the same marinade. If you can’t get your hands on Gochujang, a Korean spice paste, although it won’t be the same you can replace it with a tablespoon of tomato puree and a teaspoon of chilli flakes or hot sauce.

Serves

Method

1. In a large bowl combine all the ingredients for the ribs before adding the meat and thoroughly coating. Cover and leave to marinade for 2 hours or overnight in the fridge.
2. Once marinated, shake off any excess sauce (discard the marinade) and place the ribs on a BBQ or griddle pan over a high heat, to cook for 2 minutes either side or until you have deep char marks and a medium rare.
3. Rest the meat, while keeping warm for 5 minutes before slicing into bitesize pieces.
4. Serve the meat on a platter, scattered with spring onions and sesame seeds and bring to the table with bowls of rice, lettuce leaves and ssam jang sauce.

For the ribs:

1.5kg short ribs cut flanken style

4 tbsp soy sauce

4 tbsp dark brown sugar

50ml rice wine vinegar

3 tbsp sesame oil

2 tsp ground black pepper

1 tbsp gochujang

6 cloves garlic, finely grated

1 thumb sized piece ginger, finely grated

1 small onion, finely grated

1 small firm pear, finely grated

To serve:

Freshly cooked white basmati rice

4 spring onions, finely sliced

2 baby gem lettuce, leaves separated

Toasted sesame seeds

Ssam Jang sauce (or swap with hoisin)