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Spicy Korean Beef Ribs

Spicy Korean Beef Ribs 01

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  …  Continue reading “Spicy Korean Beef Ribs”