I really love the Korean-style ‘Flanken-cut’ beef-ribs, especially for grilling. Usually, they are cut quite thinly (at least by my butcher) but lately, I have been buying some that are a good inch or so thick. For today’s post, I marinated some using a little Miso. This is a popular Japanese grilling technique that works especially well for fish but is also terrific with beef or pork. In this case, I have also included a good shot of sesame oil in the blend for a bit of a Korean touch as well…
Here are the ribs I am using. They are quite thick, as you can see, and very nicely marbled.
- Flanken-Cut Beef Ribs;
- 2 tbsp. Miso;
- 2 tbsp. Sesame Oil;
- 1 tbsp. each, Sugar, Lemon Juice and Rice Wine;
First, mix the miso and sesame oil together along with the sugar, lemon juice and rice wine (or Mirin instead of the wine, if you like).
Score the ribs by making shallow cuts down between the ribs to allow the marinade to penetrate. Slather the marinade liberally over the meat and allow everything to marinate for at least two hours (or overnight).
Finally, grill to your desired degree of ‘done-ness’ over a high flame and serve with sides of your choice. My wife and I enjoyed these ribs with some of our home-grown bok-choy that I stir-fried with button mushrooms and zucchini. Rice or noodles could easily have been served as well but we were in the mood for something light and this really did the trick!