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Thread: Korean Marinade for Flanken Ribs

  1. #1
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    Korean Marinade for Flanken Ribs

    I used Malcolm Reed's marinade as a baseline and modified it some...



    Korean Beef Marinade

    1 tsp Sesame Seeds

    1 TBSP Ground Black Pepper

    2 tsp Ground Ginger (or 2 TBSP fresh)

    1/2 tsp Garlic Powder (or 3-4 cloves or 1-1/2 tsp minced)

    1/2 tsp Onion Powder

    1/4 Cup Dk. Brown Sugar (packed)

    3 TBSP Sesame Oil

    1/3 Cup Soy Sauce

    1 TBSP (rounded) dried chives (or 3-4 green onion stems sliced fine)

    2 TBSP Cider Vinegar

    1-1/4 Cup Apple Juice (or water)


    I like to wisk all ingredients together in a 4 cup size Pyrex pitcher.
    Then pour and store refrigerated in a glass (preferably) container.

    Yield = 2 cups

    Marinate flanken style ribs 4 hours (refrigerated) then grill over direct heat to desired doneness.
    Marinate longer for more soy taste, or bump up the soy sauce amount if desired.


    Some comments on ingredients...

    Sesame seed
    A traditional ingredient which does not seem to affect the marinade very much

    Black pepper
    1 TBSP seems like a lot but it works in this marinade
    If you don't like much pepper, start with 1 tsp and work up

    Salt
    The soy sauce brings the salt and I didn't need any added
    Add some (1/2 tsp) if you like a saltier taste

    Ginger
    I don't like dealing with fresh, ground is easier

    Onion powder
    This along with the dried chives replaces the green onions

    Garlic powder
    Easier, although hard to beat fresh

    Dark brown sugar
    Good amount for this recipe...not too sweet

    Sesame Oil
    An important flavor...I bumped it from 2 to 3 TBSP
    Kadoya brand is very good

    Soy Sauce
    Another big player...I reduced it from 3/4 cup to 1/3 cup for better balance
    Marinate longer for more soy taste, or bump up the amount if desired

    Chives, dried
    Combined with the onion powder, an easy replacement for the green onions

    Green onion
    Traditional ingredient
    4-5 full green onions seemed like a lot...I reduced it to 3-4 stems finely chopped when I use them

    Cider vinegar
    A strong player...I reduced it from 3 TBSP to 2 TBSP

    Apple juice
    Water or Coca-Cola is traditional but apple juice works very well
    1-1/4 cups bumps the yield to an even 2 cups



    Here are a couple of nice, wide QFC slabs about ready to plate.
    For best flavor, try to keep flanken ribs away from any flare ups.

    Last edited by Joe F; 05-21-2014 at 07:32 AM.

  2. #2
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    I like your marinade, my wife is Korean and she always uses a pear in this marinade as the acids break down the meat fibers you run it through a blender and add to your mix put the ribs i a bag with the sauce and let sit for 2-4 hours. i would reduce the amount of apple juice by half.
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  3. #3
    TVWBB Olympian ChuckO's Avatar
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    Good recipe for the ribs, and those ribs look like they were gonna be good!
    85 78

  4. #4
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    Quote Originally Posted by Kevin L (NKY) View Post
    I like your marinade, my wife is Korean and she always uses a pear in this marinade as the acids break down the meat fibers you run it through a blender and add to your mix put the ribs i a bag with the sauce and let sit for 2-4 hours. i would reduce the amount of apple juice by half.
    Kiwi works really well in the same way as the pear.

  5. #5
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    Correct kiwi,is good replacement I have also seen on the Web folks using lemon lime soda.
    Which ever used this is a great meal the smell whIle cooking gets all the neighbors asking questions, and the softness , tenderness, is only beat by the big flavor taste, this is a must BBQ for your list.
    You can use the same sauce for Bulgogi
    Thin sliced marinated beef.

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