Korean Beef Barbecue – Jamie Purviance

PREP TIME
10 MINUTES

MARINATING TIME
2–4 HOURS

COOKING TIME
5–7 MINUTES

One of the distinguishing features of Korean barbecue is its use of ‘flanken-style’ beef ribs, which look almost nothing like your typical long-bone beef rib. They are cut across (not along) the bones to create three or four thin discs of bone that hold the meat together. To get good char on the ribs, let the excess marinade drip back into the bowl before you set the ribs on the hot grill.

SERVES 4–6

MARINADE

  • 1 pear (use an Asian, or nashi, pear if you can), peeled, cored and roughly chopped
  • 3 spring onions (white and green parts), roughly chopped
  • 6 large garlic cloves
  • 500 ml water
  • 175 ml soy sauce
  • 75 g granulated sugar
  • 4 tablespoons rice vinegar
  • 12 beef short ribs, about
    2 kg total and 1 cm thick
  • 2 tablespoons sesame seeds, toasted
  • 2 spring onions (white and green parts), thinly sliced

In a food processor, combine the pear, chopped spring onions and garlic, and pulse until finely chopped. Add the water, soy sauce, sugar and vinegar, and process until well combined.

Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2–4 hours.

Prepare the barbecue for direct cooking over high heat, 230–290°C (450–550°F).

Brush the cooking grills clean. One at a time, lift the ribs from the bowl and let the liquid and solid bits fall back into the bowl. Discard the marinade. Barbecue the ribs over direct high heat, with the lid closed, until nicely charred on both sides and cooked to medium or medium–rare doneness, 5–7 minutes, turning occasionally. Remove from the barbecue and sprinkle with the sesame seeds and sliced spring onions. Serve warm.

Images and recipes from Weber’s Greatest Hits by Jamie Purviance published by Murdoch Books RRP$39.99

Weber’s Greatest Hits – Jamie Purviance

Summer means picnics and barbeques, so get your hands on the newest Weber BBQ cookbook full of brilliant recipes by Jamie Purviance.

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