Korean-Style Beef Short Ribs -- Grilled Flanken-Style Beef Short Ribs

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/221226/Grilled-Korean-Style-Beef-Short-Ribs/

[@foodwishes]

btw, for those of you asking, "franken-style" was a Frankenstein joke not an asian accent joke!

[@carolicious]

I'm Korean and this is pretty close to how we do it.. so I don't know what all these other people who claim to be Galbi experts are talking about when they say it's not the real thing. Everyone does their marinade a little differently. There is no wrong way. It's up to individual preference. This marinade is somewhat basic but it has all the main ingredients that are usually found in Korean style bbq marinades (except for sambal). I also love that you cut it w/ scissors! That's authentic! :D

[@leafster9273]

You have really brought back the channel with a new life. Good job

[@foodwishes]

@bmoon11 Relax, this is not supposed to be a Korean dish. The "Korean-style" refers to the preparation and cut of beef, not the marinade necessarily.

[@jongpark9754]

Korean pears come in Styrofoam because they're expensive in Korea. They are sweet, very watery, and unlike any American pear you will ever find. They are actually commonly given as gifts when people go to other people's homes. And Koreans don't have wine in the conventional sense. We do have rice wine and some mountain berry stuff that would be interesting to marinade with.

[@voicecritic249]

+Jong Park this isn't entirely true. Its true that there are expensive pears (top quality) that are sold around chuseok season in nice package as gifts but there are regularly priced ones as well and they also come in styrofoam. The price depends on the harvest the season but pears aren't that expensive compared to apples or oranges.

[@skatexpress]

I love this mans voice and the great natural lighting in the videos!!!

[@toempower]

this cut of beef is sold at sam's club, i have made it for years prior to knowing about this recipe and it is devine! thnx for sharing

[@vieattlechick]

first time I see a non-asian chef who can make very authentic looking short beef ribs. Usually something about the way people make them look off, but your dish was successful. Bravo my man! It looks delicious. :D

[@crimfan]

I live in a Korean neighborhood and have taken to using kitchen shears for lots of things. Pizza, sausages, herbs, peppers, long thin pasta, just off the top of my head.

[@zumpoof]

I’ve made this recipe several times now, it’s delicious. My family has started asking me to make this at least once a month. Thanks Chef John!

[@foodwishes]

@SueJungle no, you did.

[@happygoruckyrandy]

Dang that looks good. All your recipes look so tasty and seem simple enough to make.

[@AndreRiggins]

this guy is the best. i gotta try this. i love going to korean restaurants.

[@colorpencil724]

The sauce is Korean, but applying it on short ribs was actually first done in LA by early Korean immigrants. That's why we call them LA galbi (ribs).

[@RVSMX]

Bless the rooftop Koreans!

[@3GreteL3]

@foodwishes She's right. also, if you cook it on a skillet you don't have to rub off the sauce, which is, in my opinion, the best part of the dish.

[@zxoickszx4422]

I wish I could like this more than once! Thank you John from a decade ago!

[@chronos13]

in korea, there are a variety of marinades used but the most common ingredients are garlic (almost everything in korean food has garlic), soy sauce and sugar. My mother would always use the blood, honey, soy sauce, asian pear, garlic, ginger and sugar for the marinade. I loved the combination she used because it was always sweet with a little bit of bitterness.

[@genix420]

chef john haves cooking swag!! the best!

[@MelanieJMurray2023]

Thanks for the great video. I picked up some of these ribs at the grocery store with no idea what to do with them, so this helps a lot! Can't wait to try this out!

[@pjh3228]

@Level84 A, Korean recipe is not spicy at all. It is basically mix of soy sacue, Korean pear, green onions, onions, garlic and corn syrup. B, The completely grounded onion and marination in sweet sauce makes it so tender!

[@jaseth1337]

So much mouth water right now.. Hello butcher!

[@hwas92]

I am korean, and i found this recipe pretty intersting bc we dont really put hot sauce in the meat, but i think it should taste good... spicy,sweet, and salty taste will be perfect

[@NewlyNappy]

this flanken-style ribs is so good life finally makes sense...lol. everyone has to try this meat.

[@MACK4476]

This looks great -- you can also use honey in your marinade versus Hoisen sauce -- this is a great Korean dish. My kids love.. Yum!

[@FOXYJ84]

I love beef short ribs!! Thanks for sharing your recipe...Yummy!!!

[@mzonse]

I always watch Chef John's videos before going to bed to increase my chances of having delicious dreams! :D Epicure wonderland, here I coooome! :]

[@heaviesculture5516]

Ever other drive in in Hawaii has this. This is great food for sure. It's called Kal Bi here. Served over rice and various vegitable sides that can be picked when ordering. I like mine with Tofu, Choi sum, Kim Chee, and Potato (made with a sort of mayo sauce)

[@ylee70]

Yes, you have to wash them and actually let it soak in cold water to let the blood out a bit, too. Shards can be so hard to chip your teeth. Also, I use pear and apple together so that you don't have to use additional sugar because of sweetness from apple. Some people have a problem digesting meat protein in general, you can use pineapple which helps you digest better. The last note - if you let it marinate overnight, do not put vinegar.

[@hwoods01]

the foam pocket is an Asian method of protecting the fruit.. is very common there, so your pear likely can from an asian country. In Vietnam all the apples are snuggled in a similar wrap.. they often turn the top back over the bottom side and it looks like all the soft fruits are wearing a happy scarf.. quite neat.

[@quextico]

These look delicious -- can't wait to make this! As always, Chef John, thank you for posting this.

[@joker5266]

For those who have trouble finding the asian pear, kiwis work just as well! Looks great Chef John!

[@xxMinseok]

@bmoon11 I have to agree...there are some differences than traditional korean recipe that I've known of, but the way he did it was fine as well..I really do wonder the taste differences.

[@ThinBlueSmoke]

I love your channel!

[@bmoon11]

@xxMinseok im sort of curious too. I've always had it authentically made by my grandma =D. I am a big fan of hoison and siracha so I imagine that its still good.

[@brooklyniron1999]

For anyone outside the US, Flanken-style is a Jewish American cut, with cuts across the rib to yield thin slices of meat - which has a similar cut in Korean butchery.

[@parans]

Good job, Chef John! Btw, fyi this dish is called 소갈비 (Soh-Gahl-Bee) in Korean, and in addition to pear, you can also use apple (I believe) or kiwi for tenderizing! But one should always make sure not to use too much since that can make the meat too tenderized. =)

[@clarrotXmen]

It's official, Chef John is the approved non-asian chef that can cook authentic asian cuisine... WHOOOOOOOOOOO HOOOOOOOO!!!

[@ktrieu84]

You are a mind reader Chef John! I have been craving Korean BBQ ribs all day. =D

[@Jealkeja]

@JohnWoo Asian pear, like papaya and pineapple contain an enzyme called papaya proteinase I which does indeed tenderize meat.

[@tea4al]

Korean traditional sauces are: Garlic, brown sugar/honey/sweetener, soy sauce, sesame oil, black pepper. That's it. He's saying "koeran style" short ribs because of the specific cut. It's really popular in Korea and not so much anywhere else and it is a unique cut like he said which is why it's "korean". You can try the traditional marinades, or you can use your own. each korean family has their own version, so stop the hate. I'm going to ask my mom to use the pear next time, that was clever :)

[@violentlymickey]

@CarlosIsDown It's good to soak the meat in water for a bit before you marinade to clean off those bone bits.

[@AAALLDAY07]

this is one of my favorite, I got some ready for tomorrow

[@GellyRolll]

i love your videos, they have nice camera angles

[@ak1337azn]

awesome. you should do more korean recipes!

[@SpazzYSabS]

YUM!! can't wait till the grill appears from underneath all the snow :S yay Canada - great recipe!

[@KnightMD]

Looks awesome! Is there a replacement for the Cherry wine?

[@ellepark84]

Umm~Galbi~~I'd say, it's not exactly how we do it, but I guess it would taste pretty much the same (at least similar). I love that you used asian pear to soften the meat, love that you used scissors, love that you served them with rice and kinchi!! cause that's how we do it :) Yum!

[@Cerrani91]

Daaamn it looks so good. Gotta test this some day. Greetings from Finland also, love your Blog!

[@votedonut]

That looks awesome

[@hitmanface]

looks amazing

[@al821]

even though it's not a traditional marinade, i would like to try this

[@tuanxvietnam]

Also the type of cut is called LA Galbi since it an American interpretation of KOREAN BBQ which is mind blowing delicious !!!

[@byungpark5263]

Asian pear breaks down many types of animal and plant proteins for easier digestion. It has tenderizing effects on animal proteins specially. It not only adds sweet flavor but it also helps to provide food source for bacterias that make Koreans fermentation foods like Kimchees which is 1 of the worlds healthiest food. I don't know much about other usages of Asian pair but its one of the more popular ingredient used in traditional Korean food still used today. It also helps to resist cold virus.

[@timboslice12345]

I'm korean and my mother uses sprite! It's amazing!!!

[@huiyeonio]

If you marinate it with mashed kiwis it also tenderizes the meat very well! What my mom does, and we koreaaan.

[@christschool]

You can definitely grill wet, especially if you do it with indirect heat. The carmelization is even greater on indirect heat.

[@amaliarizky92]

I'm hungry now its all because of you.. I'm so gonna try this :D

[@Cowboylikeme]

As soon as the video started, I spotted the asian pear.... I buy those from sams club and they are AWESOME!

[@TheBellaTenenbaum]

Omg Chef John that look delicious! Ahhh i need some korean for dinner. lol

[@chulonkuro]

Safe fruit! Love it! The "safe fruit" wrapping is what makes the price so much more expensive.....i live in Japan. We call that 'nashi' なし

[@cathina22]

yaaaay korean kalbi! I see you kept it reasonably authentic with the use of korean pear sauce and the scissors :D kudos chef john

[@chris7toronto]

Looks delicious!

[@Blueball0120]

Thats looks very good!

[@theFlorist13]

Honestly it wouldn't matter if it's not 100% 'authentic' or not. He wasn't ignorant and he enjoyed it (and WE ALL ENJOY TOO) =D Plus, I was genuinely excited to see my cultural cuisine on foodwishes and I thank John for his take on this amazingly popular dish!!!! GamSaHamNiDa! (THANK YOU!)

[@electricmoo88]

I love this video, very straight forward and you're pretty funny as well :)

[@norxcontacts]

I'm Chinese, this guy is an expert.

[@rajaisyahqt]

@juffurey fruits with protease enzyme.... i'm not really sure since i looked it up on the net... there's papaya, pineapple, kiwi....

[@rgeorge9260]

OK. Now I'm starting to get spooked. I had searched and tried so many of your recipes, and it seemed there wasn't much you hadn't done. I had recently eaten Korean short ribs at a restaurant, and decided to see if you had a recipe for this. I was betting not! Boy, was I wrong! Once I found the "flanken" or LA cut of short ribs, the rest was easy - and delicious. Thanks again for a great recipe.

[@kittyasuka]

I made this with a different kind of beef ribs the butcher had no idea what I was talking about. But the marinade was great! (also couldn't get an Asian pear so just used a normal green pair nor did i have rice wine so i used mirrin kind of the same thing right? lol ) It was amazing

[@csufjeff]

This stuff rocks...Thanks for sharing..Cheers Jeff

[@coolobuttface]

you must like that charcoal grill. it seems to be the same charcoal grill you use for all of your charcoal grilling. could you tell the name of it?

[@utubemegastar]

I have to try it! thanks

[@321353096]

gotta love the korean food

[@firmament722]

looks awesome!!

[@mrnonews]

love it how u make it like everyone can be a good cook =)

[@quextico]

Chef John, I'm in the Pacific NW, where it's likely going to rain from now until (at least) July. and I don't have a stove w/a built-in grill. Would it be sacrilege (and more importantly would it work) to make this recipe using an indoor grill (such as George Foreman grill)? Obviously the flavor would be enhanced grilling it on a "real" grill outdoors, but would using an indoor grill ruin this recipe? Thanks, as always, for posting something so terrific.!

[@TheFrozenEden]

Oh! Oh! I'm Korean!! My mom makes a similar marinade, though I don't think she includes the hot sauce or wine. I'll suggest it to her next time (: Speaking of, I'm going out for Korean BBQ now. Great video~

[@kevinminwooyi]

i love you chef john. i am korean loll. you are my hero.

[@xtinagyl]

@juffurey you can use kiwi or pineapple thats what my mum uses, not alot though..

[@curiousSOUL22]

...and Korean pancakes are AMAZING. :-)

[@chinopolix]

excelent recipe chef!!!!!

[@ub3rpirate]

@dave1233345 well the marinate is a little burnt which is what's supposed to happen if you want to cook the meat. The meat itself is not burnt so it's really not that bad.

[@kotomi758]

We call these tablitas. Usually they can be found in Mexican meat markets. Man do they taste good. My job sells them already marinated in a spicy type of sauce.

[@knduong]

Mouth kept watering...

[@host47]

I like searing steaks on high heat and turning often to not burn. Why do you say it's difficult to barbeque wet meat? wouldn't the extra wetness drip off within moments?

[@smoreno1236]

It should, I never have any problem

[@zeabeauty101]

Am seriously in love. I fricken love koren bbq short ribs! :D

[@puggychu]

If we can't find that kind of rib cut, what other beef cut can be use as closest substitute? Thanks

[@SueJungle]

@foodwishes The sauce isn't supposed to be that thick. You're not supposed to rub off the excess off of the paper towel. You're supposed to keep it in the fridge over night.

[@wiinux]

Love your work Chef! please do Korean Buldak "Firechicken" !!! or Fruity Mexican chilli sauce!! I really want to learn about that one.

[@TheSaint7770]

I haven't read all the comments in case it was already mentioned and although it was clear that some liberties by the cook was taken one big mistake was using the hot pepper sauce aka rooster sauce.

[@badgersmile21]

Thanks Chief nice looking dish u got there,

[@EvanC0912]

hmm. about that foam nest that pack your pear, it is nested like that to avoid the fruit being "injured" in the shipping process. much like the function of the shock breaker. lol

[@jamyupsuhsuh]

@SueJungle I mean it's not the traditional korean marinade... but hey it's cooking it's about being creative right? ;) I think it was pretty interesting how chef john did it. The hoisin really surprised me along with the pear too actually XD but I think i'll try this.

[@choigunz]

ooooh yeah baby im Korean and that is some good stuff right there my man. Me mommy does it a little differently but everyone has their own different variations.

[@OhThatPaula]

I modified the recipe, as I am known to do... it was absolutely delish!

[@wenmony1267]

i lov korean beef short rib taste so very good vz kimchee.

[@shookhiiii]

Twisted maangchi recipe ... First time ever c.paste by foodwishes ;) ...

[@na_omit]

KOREAAAAAAAAAAAAA went on a ski trip with couple of mates there ...happy days

[@wirednotice]

chef john can make anything