by Tamar
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Tamar's Notes:
Expand4 beef ribs, cut English flanken style Ask a question about this ingredient
1 cup Hyang Sin Jeup juice * instructions below Ask a question about this ingredient
3 tablespoons mirin Ask a question about this ingredient
.6 cups sugar Ask a question about this ingredient
.3 cups sesame seed oil Ask a question about this ingredient
1 pinch ground black pepper Ask a question about this ingredient
Mix all the marinade ingredients in a bowl. Set aside.
Ask a question about this step.3 cups Korean radish Ask a question about this ingredient
.3 cups Korean pear Ask a question about this ingredient
.3 cups garlic Ask a question about this ingredient
2 teaspoons ginger Ask a question about this ingredient
Pre-boil the ribs for 2-3 minutes in boiling water. Pull them out, allow the ribs to cool down.
Ask a question about this stepWhile the ribs are cooling, prepare the Hyang Sin Jeup juice.
Ask a question about this stepGrate the radish, pear, garlic and ginger. (I did it by hand but a food processor or a juicer will do the job, too). Strain in fine cheese cloth (or a fine mesh strainer). Add to the marinade.
Ask a question about this stepOnce the ribs are cooled, put them in the marinade and marinade them overnight.
Ask a question about this stepAfter the ribs have completed marinading, pre-heat the oven to 375F.
Ask a question about this stepGrill the ribs for about 45 minutes to an hour to get them medium well.
Ask a question about this stepWill Asian pear work as Korean pear and daikon for radish? Your recipe sounds wonderful!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Yes, on both counts. :)