Day 67 – Korean-style BBQ

Saturday April 21, 2007: Korean BBQ Ribs

Saw an interesting recipe in the latest Cook’s Illustrated for Korean style bbq ribs that uses short-ribs of all things. With the beautiful weather finally here, I wanted to get the Weber going – there’s nothing like the smell of briquettes when you’re sitting in the sun waiting for your supper – and thought this might be a recipe worth trying.

This was the best decision I made all weekend. David Pazzmino from Cook’s deserves a medal for this recipe.

It starts off with a fascinating marinade:

1 Pear, peeled, cored and chopped
6 cloves of garlic
4 teaspoons of ginger
1/2 cup soy sauce
2 teaspoons toasted sesame oil
6 tablespoons sugar
1 tablespoon rice vinegar

Put all ingredients in the bowl of a food processor and spin until smooth.

Prepping the Beef

Cook’s identifies four types of short ribs: English, flanken, korean and boneless. The only type I’ve ever seen for sale here in Toronto are the flanken style and that’s what I picked up for Saturday’s dinner.

If there are bones in your short ribs, you’ll have to carefully remove them along with any hard fat and silver skin.  

Your boneless beef should then be  put between two sheets of waxed paper and given a quick pounding with a wine bottle (or heavy blunt instrument of your choice) – you’re looking for uniform pieces of meat that are about four inches long, one inch wide and about one-quarter inch thick.

The marinade should be poured over these beef portions and put in the fridge for 1 to 12 hours – this is a tenderizing marinade, so the longer the beef sits the more tender it will become.  Our beef got about a four hour bath and was fantastically tender.

The Sides

I filled the chimney with briquettes and while they burned to grey, my daughter and I snapped some yellow beans and washed lettuce for a salad. The beans went into a foil pouch with some olive oil and a sprinkling of kosher salt.

For the salad dressing, I wanted to complement the Korean-style ribs and whipped up something along these lines (I don’t measure when I make salad dressing, so this is a best guess)

1/2 tsp dijon mustard
1 tsp rice vinegar
1 tsp soy sauce

Mix these three items together and then slowly drizzle in olive oil while whisking vigorously – taste as it thickens and stop when it’s struck the right balance.

We also made a batch of basmati rice.

BBQ

The ribs go over the hot coals and cook for about five minutes a side. They should be done in under 12 minutes. The foil pouch of beans also takes about 10-12 minutes to cook over indirect heat.

The Verdict

K. LOVED the ribs. She wants me to make them for the kids’ birthday parties. I too couldn’t get enough, I’m glad I didn’t make five pounds of them (as the recipe suggests) I would have eaten them all.

This recipe is a serious keeper. My hat is off to Cook’s on this one.

The boy liked the ribs too but my daughter wasn’t converted. She doesn’t like any char on her food, and was trying to find pieces of rib that had “no skin” she did eat lots of rice, beans and salad.

For dessert, our lovely neighbours actually passed a plate of assorted squares over the fence (lemon, date, some sort of caramel chocolate number).

My daughter also roasted marshmallows over the dying coals of the BBQ – one of her favourite summer activities.

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One Response to “Day 67 – Korean-style BBQ”

  1. Gary Hodder Says:

    Thanks for this recipe. I had the same experience with the kids totally taken with it.

    Gary
    Toronto

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