Korean Style Short Ribs

[Peter Gallagher]

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

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.

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!

Everyone has seen this before -

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

Meanwhile, pot stickers are being constructed.

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

a dog shot, just because

... and plated -
​

 

[Tony R]

Those flanken ribs look delicious ! I haven't grilled them in a while thanks for the reminder.

 

[Sean H]

The kalbi look good. My gf is Korean, so we make this quite a bit at home, too. One of my favorite dishes.

 

[Bill Schultz]

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.

 

[Rolf Jacobsen]

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.

What he said!

 

[Bob Correll]

Those flanken ribs look delicious !

Hey, watch your tongue Tony!

Killer cook, pics, and just because dog shot Peter!

 

[Gregory R]

Oh my that looks good!! Love pot stickers and oh those ribs!!!!

 

[Jo Torez]

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!

 

[Mike Coffman]

Awesome cooking and photos Peter!

 

[Ed M.]

Fantastic food and photos, Peter!

 

[John Solak]

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.

 

[Dean V]

Wonderful looking dish Peter.

 

[Paul Kastner]

Take me now lord for I have seen heaven in the last picture.

 

[Bob Mann]

It looks great Peter!

 

[Chris Lynch]

Nice Peter. I've never had that cut before. I'd love to give it a try. Did you cut them that way yourself?

 

[Tim McCann]

Nice plate Peter.

 

[Bob H.]

Nice cook, and cool looking dog. Looks like he is hopeful for some rib meat.

 

[Jim Lampe]

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

 

[Jerome D.]

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).

 

[Scott Waller]

Cook looks fantastic Peter.