Korean Marinade for Flanken Ribs


 

Joe F

TVWBB Pro
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.

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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.
 
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.
 
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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