Tuesday, June 26, 2012

Korean style beef ribs

Have you ever had beef bulgogi? We love it so, but there isn't a Korean restaurant for miles and miles, so I've tried to replicate the essence of it at home. These ribs have been a hit at many a family gathering, as well as with us on these long summer days where the kitchen gets a break and the outdoor grill is in full use.

I modeled my recipe after this one, but can never leave good enough alone, so mine has some pretty major variations, such as the addition of an Asian pear (also known as an apple-pear). Yum! 


I prefer to use thinly-sliced, bone-in short ribs, which I can only find at the Asian market. Otherwise, I buy the thick boneless short ribs and cut them as thin as possible. If you freeze them for a couple hours first, it makes slicing them this way much easier.   

Bulgogi Style Beef Ribs

~serves a small crowd of less than 10, but can be halved, or doubled (or quadrupled...)

Ingredients:
3 pounds short ribs, thinly sliced
small bunch of green onions, finely chopped 

For the marinade:
2/3 Cup organic soy sauce
1 Asian pear, peeled, cored, and blended 
6 Tablespoons honey or cane sugar
2 Tablespoons sesame oil
5-6 cloves of garlic, minced
1/2 teaspoon fresh ginger, grated (I use a microplane zester for this task)
big pinch of red pepper flakes
big pinch of black pepper

 
Method:

1. Whisk together marinade ingredients.

2. Add to ribs, and mix in green onions.

3. Massage meat with your hands. Yes, this is necessary. It says so in the original recipe, too!  

4. Allow to marinate for at least an hour, or up to overnight.

5. Grill on a hot surface. I don't put them on the grill until it reaches at least 400 degrees F. They only take a minute or two per side.

6. Eat with rice and kimchi.

7 comments:

  1. This sounds dee-lish. I just ran down to the freezer to see what kind of ribs we had. Do you think it would work with spareribs? In this heat I absolutely am not turning on the oven.

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    Replies
    1. I think that could work, too, Jen! The pear and the sugar help tenderize the meat, so I would say just let them marinate as long as you can.

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  2. Simply stunning photography!

    My i ask what camera and lense you use?

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    Replies
    1. Thank you! :) I use a Canon EOS 5D Mark II with a portrait lens!

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  3. Love the ingredients for the marinade....I think it could be used for other cuts of beef. Thanks so much for the recipe!

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  4. Oh my...this is certainly making the list of recipes to try out this summer! Thanks for sharing!

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