Korean Style Flanken Ribs
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1 1/2 lbs TD Beef or Bison Flanken Ribs
- 1/2 Cup Soy Sauce or Coconut Aminos
- 3 TBLS Brown Sugar
- Drizzle of Honey
- 2 tsp Sesame Oil
- 2 TBLS Avocado Oil
- 2 Cloves Minced Garlic
- 1/2 Large Onion
- 2 inches of Fresh Grated Ginger
For the bowl:
- Steamed White Rice
- Julienned Carrots
- Julienned Cucumbers
- 1 Fried Egg
- Scallions
- Thai Basil
- Dried Gochugang Chilis
Directions
- In a large baking dish, combine soy sauce, brown sugar, honey, sesame oil, avocado oil, minced garlic, grated ginger, and chopped onions. Stir well to create a flavorful marinade.
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Take the flanken ribs and give them a good massage with the prepared marinade, ensuring each piece is well coated. Cover the bowl and allow the ribs to marinate in the refrigerator for at least 4 hours, or overnight for more profound flavor.
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Preheat your grill to 375°F.
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Place the marinated ribs on the grill, laying them flat. Let them cook for 5 minutes, absorbing the heat and getting beautiful grill marks.
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After 5 minutes, flip the ribs to the other side. Baste them with the remaining marinade for added flavor. Grill for another 5 minutes or until they are cooked to your liking.
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While the ribs are grilling, prepare the bowl components. Julienne carrots and cucumbers, and fry an egg to your preferred doneness. If you like a spicy kick, get some dried gochujang chillis ready.
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Once the ribs are done, remove them from the grill and let them rest for a couple of minutes.
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In a bowl, place a base of rice and arrange the grilled ribs, julienned carrots, cucumbers, and fried egg on top. Sprinkle some thai basil and scallion for a garnish and add a dollop of gochujang chillis for an extra flavor punch.