Ok, tonight I made dinner without using the crockpot….can you believe it? (Don’t think I won’t be trying this one in the crockpot though :)……but I really am not expecting to get the same flavors in the crockpot as I did on the grill) This dinner came together very quickly and is a fantastic dinner for a night that you don’t have a ton of time. (Although I did let the meat marinate for about 3 hours).
Our dinner tonight was: korean short ribs (the butcher cut them thinly for me….they sell them under the name “flanken style short ribs” or “korean style short ribs”), steamed jasmine rice, prig khing green beans (frozen from Trader Joe’s, but I did add a pound of chinese long beans, and only used 1/2 of the sauce from the bag…..I was making dinner for another family in addition to our family), and watermelon.
Here’s the recipe for the short ribs. (This would also be fantastic with thin slices of steak!)
6 pounds beef short ribs, cut crosswise into twelve 21⁄2-inch squares (ask your butcher to cut the ribs for you)
Korean BBQ Marinade, recipe follows
Vegetable oil, for grillCucumber Kimchee:
4 Kirby cucumbers
4 scallions (white and green parts), thinly sliced
5 cloves garlic, chopped
3 tablespoons grated peeled fresh ginger
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons crushed red pepper, ground
Prepare ribs according to photo below. Place the ribs in one layer in a large non-reactive baking dish, pour in the Korean BBQ Marinade, and turn the ribs to coat. Cover and refrigerate. Marinate for 2 to 8 hours (longer makes the ribs too salty).Prepare an outdoor grill with a high-heat fire.
Remove the ribs from the marinade. Brush the grill grate lightly with oil. Place the ribs on the grill meaty side down and cook, turning as needed, until well browned but still pink inside, about 10 to 12 minutes. Set ribs aside to rest for 5 minutes. Serve with Cucumber Kimchee.
1 cup soy sauce
4 large cloves garlic, peeled and chopped (about 2 tablespoons)
2 tablespoons finely grated peeled fresh ginger
4 scallions (white and green), thinly sliced
1/4 cup sugar
2 tablespoons dark sesame oil
Freshly ground black pepper
Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.
Shopsmart: Not all soy sauces are the same. Some are saltier, others sweet and thick. Light soy sauces are salty; the “light” refers to the body of the sauce. Dark soy sauces are sweeter and thicker. For the best results with this marinade, choose a dark Japanese or Korean soy sauce.
Yield: about 1 1/2 cups
I only used about 3 3/4# of short ribs and mine were cut thinly (3/8″ or so thick) so when I grilled them, they only took about 6 minutes….4 minutes on the first side about 2 minutes on the second side.
I LOVED this meal! It was EXCELLENT and something that I could easily eat once a week! My family really enjoyed it also, and they would like to have it again, and they’d love to have it in our monthly meal rotation. But they didn’t love it quite as much as I did 🙂 I LOVE LOVE LOVE asian flavors, so this was a big favorite for me 🙂 I would highly recommend this recipe, and am totally planning to make it for some friends…..they are picky eaters, but I really do think they will enjoy this. This is a super simple meal that would be wonderful to prepare for company, and you wouldn’t have to be slaving over the stove for it!
Ok, onto the green beans…..I am definitely planning on buying these again! And will use just a small amount of the sauce….it would have been very intense as a side dish….if I were making it as a main dish with maybe some crispy tofu or shrimp or something like that, I might add more of the sauce, but as a side I only want some of the sauce. ooooooh, this would be SOOOOOO good with some crispy tofu, over a bed of brown basmati rice!!!! YUMMMOOOOOO 😉 Another meal for another night 🙂