I was looking for a new way to cook flanken after I received a shipment from Grow and Behold Pastured Meats. I figured this version served rare would be perfect with their high quality meat and it was one of the best flanken recipes I have made. I used a Korean marinade that I learned about from a few sources online and then just cooked the meat enough in the broiler so that it was rare. It did retain some chewiness, but really only in a good way and lots of flavor. I added some pear for an extra fun surprise in flavor.
Korean BBQ Short Ribs
Servings
6 Servings
Ingredients
- 3 pound Grow & Behold Flanken
- 1/2 cup brown sugar
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 2 tablespoon Mirin sweet rice wine
- 1 small onion finely chopped
- 4 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1 Asian or regular pear sliced (optional)
- 2 green onions sliced
- 1 teaspoon Chile flakes optional
Instructions
- Mix all marinade ingredients, except chili flakes, in a large ziplock bag. Add whole flanken and marinate for at least 4 hours or overnight.
- Heat a grill or broiler over high. Place flanken on pan or grill and sprinkle with red chile powder. Grill or broil short ribs about 7 minutes on each side, being careful not to let it burn. Cut the ribs into pieces and make sure it is cooked through. You do want it to be rare, but not raw. Continue to cook, turning regularly until desired doneness.
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Flanken is basically a type of short ribs.
What is flanken? First you mention flanken, and then you mention short ribs. I’m confused. Please help!
Thanks.
This recipe is meant to be cooked high and short it will not work in a slow cooker.
Rather than broil it or grill it, could I make it in a slow cooker?
I would try cooking it a little less, but make sure to cut through one piece to make sure it is not too raw. You want rare, but not raw and I had some leftovers that did get a little more cooked and it was still very good.
If I want to prepare for Saturday lunch should I cook less than recommended so it wont be overcooked from heating? Will it work?
I was very nervous when attempting this dish, since I had only slow cooked flanken before and I asked some other bloggers and friends that cook meat often and they did not recommend it, but they had never tried it. I should have asked you, because it was so good.
This is one of my favorite dishes for short rib/flanken. I don’t mind the chewiness, in fact, I think it adds to the experience. Not much of a meat eater, but this is so good.