Korean Style Short Ribs


 

Peter Gallagher

TVWBB Wizard
this is one a favorite ways to do short ribs - Super easy and super fast. The ribs are cut lengthwise, or 'flanken' style.

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This is what we start with - The ribs are marinated over night in Teriyaki style sauce. At least my interpretation of Teriyaki - Proably has 10x the amount of garlic than most.

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The next day there really isn't mush prep to do, so we start to relax even earlier than normal - which is pretty early around here on the weekends!

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Everyone has seen this before -

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After a night in the fridge, and ready to put on.

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Meanwhile, pot stickers are being constructed.

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Meat goes on - These guys take no time - maybe 2-3 minutes a side

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a dog shot, just because

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... and plated -
 
Those flanken ribs look delicious ! I haven't grilled them in a while thanks for the reminder. :)
 
The kalbi look good. My gf is Korean, so we make this quite a bit at home, too. One of my favorite dishes.
 
Peter that looks absolutely delicious, I do not know about these ribs. What exactly is meant by flanken and what would you order from your butcher. And would you share a recipe on the pot stickers?
Well done.
 
Flanken style is always a favorite in my house, but I think I'll try the teriyaki next time, it looks delishious. Thanks for the idea!
 
Fantastic looking cook!! I absolutely love flanken style beef ribs with white rice. I don't make it very often because I can't stop eating it till its gone.
 
There is a Korean woman that works in our warehouse that makes this dish quite often...
one time last year, we swapped ribs, a taste of my regular BBQ ribs for a taste of her Korean Short Ribs...

well......

she never offered a trade again. :(

Peter, your cooking looks SENSATIONAL!
and the photo of your dog looks scary:eek:
 
Nicely done, Peter. I do love me a good kalbi. My local supermarkets unfortunately don't sell those cross-cut ribs, so if I want them I need to drive 1 hour to the nearest H-Mart. Usually, whenever I make kalbi, I take regular short ribs and use a knife to "unroll" the meat like a carpet (technique learned from watching Steven Raichlen's TV show).
 

 

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