These Korean flanken ribs are incredibly delicious, easy to prepare, and cook quickly on the grill! This dish is inspired by a Korean barbecue item know as, galbi.
What is Galbi?
In the Korean language, galbi or kalbi means rib, usually beef ribs, but sometimes pork ribs are used.
What Does Flanken Mean?
Flanken cut refers to short ribs that are cut across the bone rather than between the bone. Typically, these ribs are flat and contain about four, side by side bone pieces in each section. This cut of rib is most often used in Korean cooking but is first marinated in a soy-based mixture for several hours before hitting the grill. The end product is simply fantastic.
What you’ll need for this recipe:
- Flanken ribs, about 3 pounds. I highly recommend ordering your flanken ribs from Porter Road
- Soy sauce or tamari for a gluten-free option. You’ll need quite a bit, so plan ahead.
- Brown sugar
- White vinegar-stick with this type of vinegar; other vinegars like balsamic or red wine will alter the flavor too much.
- Green onions, plan on 6 medium-sized stalks.
- Toasted sesame seeds. Buy them toasted or toast them yourself. Just place them in a skillet over medium heat, and toss them gently until they become golden brown and fragrant. Remove from pan into a clean plate and let them cool for 10 minutes before using.
Grilling Flanken Ribs:
- These ribs are relatively thin cuts, so they cook quickly. I recommend cooking them over charcoal, however a gas grill or flat top grill works just fine for the job. You can certainly use your pellet grill to cook them. If choosing to the latter, I recommend using apple wood pellets. These flanken ribs take about 3-5 minutes per side to cook through.
- Once these ribs have cooked through, place them on a clean cutting board and garnish with sliced green onions and sesame seeds.
- Serve these flanken ribs with rice or cut up and make lettuce wraps with accompanying Korean-made condiments.
Like these Korean Flanken Ribs? Try these recipes!
Korean Flanken Ribs
- 3 pounds beef flanken ribs
- 2 green onions finely sliced
- 1 tablespoon sesame seeds toasted
- for marinade:
- 1 1/3 cups soy sauce
- 3/4 cup white vinegar
- 3/4 cup brown sugar packed
- 2 tablespoons sesame oil
- 4 green onion finely sliced
- 6 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons black pepper
- Toast sesame seeds in a small pan over medium-high heat for 1-2 minutes. Move them around during the toasting process, so they do not burn. Remove from heat, place seeds in a small bowl and set aside. Once cooled, cover and store until ready to use.
- Whisk marinade ingredients together until the sugar has dissolved. Place the flanken ribs into a resealable plastic bags. You might need two or more for this recipe. If you don't have any bags handy, then place ribs into a large glass baking dish. Pour equal portions of marinade mixture over ribs. Make sure they are well coated. Seal bags (or cover with glass dish with plastic wrap), and place into refrigerator for 6-12 hours.
- Preheat grill for high heat.
- Remove flanken ribs from bags (or glass dish), and place onto grill. Cook for 3-4 minutes per side, depending on thickness. While these do tend to cook quickly, some pieces might be thicker and need an additional 1-2 minutes per side. The same is true for thinner pieces. Reduce cook time and watch for burning.
- Once cooked through, place ribs onto a large serving platter and garnish with green onions and toasted sesame seeds. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for 4 days after initial cooking.