Back in February, I posted a recipe for Korean-Style Beef Ribs using the ‘flanken-cut’ style of rib that I much prefer over the thicker, and usually greasier, standard sort of beef short-ribs. This style of cut has appeared again in one of our local stores recently so I grabbed quite a few packages for the freezer.
For the first use, I decided to try another typically Korean sort of barbecue rib dish, but this time making everything a little spicier with the addition of the fiery Korean Chili paste known as Gochujang …
For the marinade, you need to make a thickish paste made of the following:
- 1 tbsp. Gochujang;
- 2 tbsp. Garlic paste;
- 2 tbsp. Sugar;
- 1 tsp. Ginger paste;
- ¼ cup Soy Sauce;
- 2 tbsp. Rice Wine;
- 2 tbsp. Lemon juice;
- 1 tbsp. Sesame Oil;
The ribs need to marinate for at least a couple of hours but will be more flavorful if you leave them, as I did, overnight in the fridge. I apologize for forgetting to take a picture of the ribs actually being grilled but the process is very simple and a good result can be achieved over a direct flame for about 4 or 5 minutes on each side.
This style of ribs is a favorite for my wife and she really liked these. I also enjoyed them and though that the spicy heat was just about right. Personally, I thought that the ribs should have been a little sweeter (you may wish to double the amount of sugar), but other than that they were excellent…