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Korean Flanken Beef Ribs Bulgogi Style (completed) message has embedded images

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Posted by: Little Chef on 2012/05/23 21:52:58  

I went to one of my absolute favorite HUGE Asian markets yesterday, and they had some gorgeous flanken beef ribs for about half what I would pay at Publix. I just couldn't resist. Decided to go Bulgogi style, and cook them hot and fast as they would do in Korea.

So here goes!!

Flanken ribs...

Ready to get happy...

These guys have been getting happy for about 24 hours...

Bulgogi marinade (soy, sesame, etc...) and tons of garic!!

Onto the Egg....

Hot and Fast! Egg was stabilized about 400*, then I opened the dome to let the coals come to life!


We're cookin' now!!!

All done and resting...


Plated...

With a Thai Rice Noodle cold salad. Cukes, carrot, cilantro, Thai basil, Sweet Thai Chile sauce, fish sauce....


The salad...

And the obligatory inside pic...

Yum!! Great flavor, toothy but tender, and nice and juicy!! (No hot tub, no sous vide, no reverse sear, no nothing...) Just Fire!!

Keep Eggin'!!

LC
South Florida
LittleChef@BubbaTim.com

Sunshine State Eggfest March 14-15, 2014!! Be There!! Woo Hooo!!!

Always remember, there are many correct methods to cook the same thing on the Egg!! Try all suggestions, and choose the method you like best!

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