Beef flanken is the meat of choice for traditional Korean barbecue, also called kalbi (Galbi), which is Korean for rib. The thinly sliced flanken is marinated in an authentic Asian sauce, and finished with a sprinkling of sliced scallions to add color and a crisp oniony bite.
Start to finish 4 hours or up to overnight to marinate, then under 15 minutes to grill
- 4 ServingsServings
- 1 ½ pounds flanken
- 2 tablespoons low sodium soy sauce
- ¼ cup mirin
- ¼ teaspoon ground ginger
- 2 garlic cloves, chopped (about 1 tablespoon)
- 2 teaspoons sesame oil
- 1 tablespoon hoisin sauce
- 2 teaspoons brown sugar
- 2 scallions, white and green portions chopped (reserve half for garnish)
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Combine the marinade ingredients in a bowl. Place the ribs in a shallow pan or large resealable bag. Pour three-quarters of the marinade over the ribs and refrigerate for four hours or overnight. Reserve the remaining marinade for basting. Light the grill or broiler and remove the ribs from the marinade. Grill over medium-high heat, for about 7 to 10 minutes, turning the meat often to prevent it from burning, basting each time you turn. Sprinkle with chopped scallion and serve with any remaining basting sauce on the side.
Step up you presentation with bountiful vegetable fried rice.
Have your butcher cut flanken, from the chuck, ½- to - ¼ -inch thick or Flanken from the short plate tip of the rib section is not preferable but can be used (-$).