Welcome to the tantalising world of Korean BBQ with a British twist. Ever tried Flanken Ribs? These thin beef ribs, sliced across the bone, are a staple in Korean BBQ and will have you wondering where they’ve been all your life. So, fire up that Kamado Joe and let’s embark on a Korean-inspired BBQ journey that’ll make your taste buds sing!
Want to see these ribs in action? Click here to watch me cook this recipe on Instagram!
Flanken-Style Korean BBQ Ribs
Ingredients
For the Sweet Ribs:
For the Sweet Cucumber Salad:
For the Jasmine Rice:
Garnish Options (Choose Your Favourites):
Instructions
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Prep the Ribs:
Pat the flanken ribs dry with paper towels. Season them with a pinch of salt and black pepper.
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Prepare the Marinade:
In a bowl, mix together light soy sauce, brown sugar, mirin, minced garlic, grated ginger, and a dash of sesame oil to create a sweet and savoury marinade.
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Marinate the Ribs:
Place the ribs in a shallow dish and pour the marinade over them. Ensure the ribs are well coated. Let them marinate for at least 30 minutes or up to 2 hours.
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Grill ‘Em:
Fire up your Kamado Joe Classic 3 to medium-high heat, around 200°C. Grill the marinated ribs for about 2-3 minutes per side, or until they’re caramelized and cooked to your desired doneness.
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Prepare the Cucumbers:
Thinly slice the cucumbers and place them in a bowl.
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Make the Dressing:
In a separate bowl, whisk together rice vinegar, brown sugar, light soy sauce, sesame oil, and a pinch of red pepper flakes.
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Toss and Garnish:
Pour the dressing over the sliced cucumbers and toss to coat. Sprinkle with sesame seeds for that extra touch of flavour.
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Rinse the Rice:
Rinse the jasmine rice in cold water until the water runs clear to remove excess starch for fluffier rice.
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Cook the Rice:
In a pot, combine the rinsed rice, 4 cups of water, and a pinch of salt. Give it a good stir. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid. Keep an eye on it to prevent sticking, and fluff the rice with a fork when it’s done.
Equipment
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Note
Grilling Tip:
For the best grill marks and caramelisation, make sure your grill is preheated and the ribs are at room temperature before grilling.
Extra Flavour:
For an extra kick, try adding a teaspoon of gochujang (Korean red chili paste) to the marinade.
