Broiled Beef Ribs Korean Style

Lien Qing’s Secret
From Seoul By Way of Harbin

Kuro no Otabe, Japan's black sweetmeat made with black sesame seeds

Visitors to Lao Li’s house in Seoul always raved about his wife Lien Qing’s Korean-style Broiled Beef Ribs.  The ribs were definitely Korean but

there was an indefinable something extra that made them especially popular whenever they came out at cocktail time. Finally I was able to learn what made them different.

“I’m from Harbin, and we don’t cook with so much peppery sauce like the Koreans, so we took our Korean cook’s recipe and modified it a little,” she said.

“I keep the Sesame Seed and the Flour, but cut way back on the Chili Pepper, and then add Chinese Wine, which none of the Koreans think to do.  It makes all the difference.”

Later the Li family moved to California and Lien Qing reported that San Franciscans could never seem to get enough of these ribs.  Whenever I serve them, people say they re the best Korean Broiled Beef Ribs.

You can double the portions.  They are best grilled over charcoal and eaten with the fingers.

Broiled Beef Ribs Korean Style
Kari Kui

Korean

Ingredients:

2 pounds Beef Short Ribs

Mixture 1:

3 tablespoons Sugar
2 tablespoons Oil

Mixture 2:
Shaoxing Wine6 tablespoons Soy Sauce
2 tablespoons Chinese Wine, Shao Xing or Sherry
1 Green Onion
1 clove Garlic
3 – 5 dried Red Chili Peppers, or to taste
1 teaspoon ground Black Pepper
2 tablespoons Prepared Sesame Seed
1 tablespoon wheat Flour

Method:

Using garlic to make Nasi Minyak, Savory Rice

Garlic

Cut or have cut the Ribs into pieces about 3 to 4 inches long.  Score both sides of the Ribs about a quarter inch deep with a sharp knife.

Combine the Sugar and Oil to make Mixture 1 and rub this mixture onto the Ribs, mix well to combine and let stand while preparing Mixture 2.

Peel and mince the Garlic and cut the Green Onion, green part and all finely and combine these with the other ingredients, to make the second Mixture.  Break as many dried hot red Chili Peppers as you like to taste and add to the Mixture.

Put the Mixture on the Ribs and let stand at least half an hour or up to an hour.  Broil over hot charcoal until the Ribs are well done and serve at once.

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Korea - Busan Ladder Street April 1969

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