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Flanken-Style Korean BBQ Ribs

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!

Cooking Method ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 40 mins Cook Time: 6 mins Total Time: 46 mins
Cooking Temp 200  C
Servings 4
Estimated Cost £  25
Calories Approximately 650 per serving
Best Season , Summer
Ingredients
    For the Sweet Ribs:
  • 1 Kg 1.5 - Flanken beef ribs
  • Salt and black pepper (To taste)
  • 1/4 Cup Light soy sauce
  • 2 Tbsp Brown sugar
  • 2 Tbsp Mirin (Rice wine)
  • 1 Tsp Minced garlic
  • 1 Tsp Grated ginger
  • 1 Dash Sesame oil
  • For the Sweet Cucumber Salad:
  • 2 Cucumbers (Thinly sliced)
  • 1/4 Cup Rice vinegar
  • 2 Tbsp Brown sugar
  • 1 Tsp Light soy sauce
  • 1 Tsp Sesame oil
  • 1 Pinch Red pepper flakes
  • Sesame seeds (To garnish)
  • For the Jasmine Rice:
  • 2 Cups Jasmine rice
  • 4 Cups Water
  • 1 Pinch Salt
  • Garnish Options (Choose Your Favourites):
  • Sliced green onions (To taste)
  • Toasted sesame seeds (To taste)
  • Fresh coriander leaves (To taste)
  • Lime wedges (To taste)
Instructions
  1. Prep the Ribs:

    Pat the flanken ribs dry with paper towels. Season them with a pinch of salt and black pepper.

  2. 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.

  3. 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.

  4. 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.

  5. Prepare the Cucumbers:

    Thinly slice the cucumbers and place them in a bowl.

  6. 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.

  7. Toss and Garnish:

    Pour the dressing over the sliced cucumbers and toss to coat. Sprinkle with sesame seeds for that extra touch of flavour.

  8. Rinse the Rice:

    Rinse the jasmine rice in cold water until the water runs clear to remove excess starch for fluffier rice.

  9. 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.

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.

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.