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Korean Beef Barbecue

Source of Recipe

From "Weber's Greatest Hits" by Jamie Purviance


Recipe Introduction

"One of the distinguishing features of Korean barbecue is its use of flanken-style beef ribs, which look almost nothing like your typical long-bone beef rib. They are cut across (not along) the bones to create three or four thin disks of bone that hold the meat together. To get good char on the ribs, let the excess marinade drip back into the bowl before you set the ribs on the hot grate."

List of Ingredients

â—¦ 1 Asian pear (baseball size), peeled, cored, and roughly chopped
â—¦ 3 scallions (white and green parts), roughly chopped
â—¦ 6 cloves garlic
â—¦ 2 cups water
â—¦ ¾ cup soy sauce
â—¦ â…“ cup granulated sugar
â—¦ ¼ cup rice vinegar
â—¦ 12 flanken-style beef short ribs, about 4 pounds total and ½ inch thick
â—¦ 2 tablespoons sesame seeds, toasted
â—¦ 2 scallions (white and green parts), thinly sliced


Recipe

In a food processor combine the pear, chopped scallions, and garlic and pulse until finely chopped. Add the water, soy sauce, sugar, and vinegar and process until well combined.

Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2 to 4 hours.

Prepare the grill for direct cooking over high heat (450° to 550° F).

Brush the cooking grates clean. One at a time, lift the ribs from the bowl and let the liquid and solid bits fall back into the bowl. Discard the marinade. Grill the ribs over direct high heat, with the lid open, until nicely charred on both sides and cooked to medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds and sliced scallions. Serve warm.

Serves 4 to 6