Flanken Short Ribs Korean (Bulgogi) Style

Saw some flanken short ribs in the market that were just too pretty to pass up. I usually braise this cut, but I find braises a bit heavy for this warm summer weather. So to do something a bit different, I decided to marinate them for 24 hours in a mix of soy, mirin, pear nectar, tons and tons of garlic, etc....bulgogi style. Seared them on the egg.....


These were nice...pulled at med rare....and they were very "korean style"....not tough, but definately had tooth pull....

Served with some traditional (and some non traditional) sides.....raw slivered garlic, chili garlic paste, hoisin, Napa Kim Chee, pickled bean sprouts, lettuce, pickled kirby & red onion, pickled spicy daikon, black bean chili paste and steamed white rice..... (yeah...a lot of prep work :blink: )



We cut some of the meat from the bones to wrap in the lettuce leaves with all the other goodies. But I admit, my favorite was just gnawing the meat from the bones.

Thanks for looking...hope you enjoyed. Happy Egging!