VI's Korean (Kalbi) recipe
I've used this several times, but have used skirt steak instead of Flanken ribs. Will be doing it tomorrow night. They are marinating now. Pics tomorrow, always delicious!! Thanks VI for the recipe.
5 pounds Skirt steak
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Read more at: http://www.foodnetwork.com/recipes/kalbi-korean-barbequed-beef-short-ribs-recipe/index.html?oc=linkback
Felton, Ca. 2-LBGE, 1-Small and waiting on a mini