Saturday, January 23, 2010

Korean Beef Barbecue

Here's a great beef recipe that I enjoy serving. Add some rice and may be some kim-chee and you have a wonderful authentic Korean meal.

Marinade
1 Asian pear (baseball size), peeled, cored, and roughly chopped*
3 scallions, trimmed and roughly chopped
6 large garlic cloves
2 cups water
3/4 cup soy sauce
1/3 cup granulated sugar
1/4 cup rice vinegar

*Considering the price of Asian pears and the scarce nature of them, you can substitute another pear (Bartlett, Anjou or Red).

12 flanken-style beef ribs, about 4 pounds total and 1/2 inch thick
2 tablespoons toasted sesame seed

Directions
1. In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the remaining marinade ingredients. Process until well combined.

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

3. Prepare the grill for direct cooking over high heat.

4. Brush the cooking grates clean. One at time, lift the ribs and let the liquid and solid bits fall back into the bowl. Discard the marinade. Grill the ribs over direct high heat, with the lid open, until they are nicely charred on both sides and cooked to a medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds.

Direct high heat is 450° to 550°F. You can use one of those fancy non-contact infrared thermometers or you can hold your hand over the cooking surface just above the cooking grate. DO NOT TOUCH THE GRATE! Remember, it is very hot. If you count 2 seconds before you remove your hand, the temperature is correct.
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