Korean Flanken Short Ribs makes great use of less-familiar flanken short ribs in a gochujang-forward marinade/sauce. This recipe utilizes the flanken style of short rib, a thin cut about 1/2-inch thick, which cuts across the rib bones, so each slice contains a few pieces of bone. This is a popular cut for short ribs for a kalbi-style Korean barbecue. While formerly available mainly at Asian specialty stores, they are now more readily available at many supermarkets; you can also request this cut from the butcher. Korean Flanken Short Ribs may also be made with lamb shoulder blade chops and bone-in pork steaks substituting for the flanken short ribs; any of these cuts of meat will yield very satisfactory results with this recipe. While the ribs are grilling, the zesty and colorful marinade is transformed into a sauce to be served with the grilled meat. Enjoy Korean Flanken Short Ribs with Broccoli al Limone on the side and a dry red wine. As an aside, refrigerate leftover sauce in an airtight container and substitute for ketchup as a burger topping; it’s amazing and your burgers will thank you.
Prep Time: 20 minutes, Marinating Time: 8 hours or longer, Cooking Time: 10 minutes. Serves 2.
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