Korean-Style Grilled Short Ribs with Ginger, Chiles, and Quick Kimchee
We’ve enjoyed this dish many times at Jae’s, a Korean restaurant right next door to the East Coast Grill, where they do a great job with this preparation. For this dish, you need a special cut, the flanken-style short rib, which can be cut thinner than English-style. This is very important, because if the butcher cuts the ribs more than three quarters of an inch thick, they will not cook through before burning on the outside. This meat has some chew to it, but we enjoy that. Plus, the typical Korean combination of sweet, hot, and pungent makes them fantastic. This makes a great lunch served with brown rice and some seared greens with ginger.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturehot & spicy, meaty
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh chile peppers of your choice
- 1 tablespoon sugar
- ½ cup Napa cabbage (Tianjin bok choy), sliced ¼ inch thick
- 1 cucumber, peeled, seeded, and thinly sliced
- ½ red bell pepper, cored, seeded, and thinly sliced
- 1 medium carrot, peeled and very thinly sliced
- 2½ pounds flanken-style beef short ribs, ½ to ¾ inch thick
- 1/3 cup soy sauce
- ½ cup fresh lime juice (about 4 limes)
- 1 tablespoon minced garlic
- 2 tablespoons minced fresh ginger
- ¼ cup roughly chopped fresh cilantro
- 2 tablespoons minced fresh chile peppers of your choice
- 3 tablespoons freshly cracked white pepper (or substitute black pepper)
- 1 teaspoon ground coriander
Make the kimchee: In a small bowl, combine the soy sauce, rice vinegar, ginger, garlic, chile peppers, and sugar and whisk together well. In a medium bowl, toss the cabbage, cucumber, red pepper, and carrot together. Add just enough of the dressing to moisten the vegetables and mix well; refrigerate.
Place the short ribs in a large bowl. Combine all the marinade ingredients in a small bowl and pour the mixture over the short ribs. Cover and refrigerate for at least 1 hour and up to 3 hours.
Meanwhile, light a fire in your grill.
Remove the meat from the marinade and pat it dry with paper towels; discard the marinade. When the fire has died down and the coals are very hot (you can hold your hand 5 inches above the heat source for only 1 to 2 seconds), place the meat on the grill and sear well on one side, about 3 minutes. Turn and continue cooking to the desired doneness, about 3 minutes more for rare. Remove the meat from the grill, cover loosely with foil, and allow to rest for 5 minutes.
Serve the ribs hot, accompanied by the kimchee.
2000 Christopher Schlesinger and John Willoughby