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Today, we’re diving into the tantalising world of Korean BBQ with a British twist. Ever heard of Flanken Ribs? These thin cuts of beef ribs, sliced across the bone, are a staple in Korean BBQ. Once you’ve tried this recipe, you’ll be left wondering where these beauties have been hiding all your life.
So, fire up that grill and let’s embark on a Korean-inspired BBQ journey!
Prep Time: 40 minutes (plus marination time)
Cook Time: 6 minutes
Feeds: 4-5 hungry BBQ enthusiasts
For the Sweet Ribs:
- 1.5 kg flanken beef ribs
- Salt and black pepper, to taste
- 1/4 cup light soy sauce (for that perfect balance of saltiness)
- 2 tablespoons brown sugar
- 2 tablespoons mirin (rice wine)
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- A dash of sesame oil
For the Sweet Cucumber Salad:
- 2 cucumbers, thinly sliced
- 1/4 cup rice vinegar (or rice wine vinegar, same thing!)
- 2 tablespoons brown sugar
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- A pinch of red pepper flakes (adjust to your heat preference)
- Sesame seeds for garnish
For the Jasmine Rice:
- 2 cups jasmine rice
- 4 cups water
- A pinch of salt
Garnish Options (Choose Your Favourites):
- Sliced Green Onions
- Toasted Sesame Seeds
- Fresh Coriander Leaves
- Lime Wedges
Prep the Ribs: Pat the flanken ribs dry with paper towels. Season them with a pinch of salt and black pepper.
Prepare the Marinade: In a bowl, mix together light soy sauce, brown sugar, mirin, minced garlic, grated ginger, and a dash of sesame oil. This creates a sweet and savoury marinade.
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.
Grill ‘Em: Fire up your Kamado Joe Classic 3 to medium-high heat, around 200°C (392°F). Grill the marinated ribs for about 2-3 minutes per side, or until they’re caramelized and cooked to your desired doneness.
Sweet Cucumber Salad:
Prepare the Cucumbers: Thinly slice the cucumbers and place them in a bowl.
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.
Toss and Garnish: Pour the dressing over the sliced cucumbers and toss to coat. Sprinkle with sesame seeds for that extra touch of flavour.
Rinse the Rice: Rinse the jasmine rice in cold water until the water runs clear. This helps remove excess starch for fluffier rice.
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.