Date Cooked: April 14, 2024
This one almost slipped through the cracks. Last April I grilled some flanken cut kalbi ribs. I first cooked this about 15 years ago; I can no longer find the web site where it was originally posted, but you can see my full recipe here.
Let’s get into it. Flanken cut means a set of three ribs is cut in thin strips across the bones instead of parallel to them. .
The ribs are marinated in a Korean style marinade. Gather the marinade ingredients from the cupboard and refrigerate. We’ve got honey, soy sauce, mirin wine, sesame oil, onion, Asian pear, green onions, and ginger.
Cut and measure
Put it in your blender (or food processor)
Whirl the ingredients and you get a beautiful marinade.
Put the ribs and marinade into a large sealable plastic bag and press out the air; refrigerate for at least four hours. When close to grilling, take them out of the bag and refrigerator and fire up the grill.
Place them on a hot grill.
They cook fast. Flip and take off before they are charcoal. You can see the cooler spot of my grill is the lower right. If you aren’t sure where your grill hot and cool spots are on your grill do the toast test. Fire up your grill, get a loaf of bread and spread them slices on the grill. Keep an eye and flip before they burn. You’ll quickly see how even your grill is.
Ready to serve.
Sorry, I don’t have a plating picture.
These are seriously good; and since they aren’t on the grill too long you can do this in the winter.
Rating: ★★★★ 4 stars. Perfect for company.
This looks wonderful. I’m going to have to try it out.
Looks yummy! Will definitely try it!