KOREAN-STYLE SHORT RIBS
YIELD: Serves 6-8
1 ½ cups Coke
3 tablespoons sugar
1/2 cup brown sugar, packed
1/2 cup soy sauce
1/3 cup mirin (sweet rice wine)
1 tablespoons minced garlic
1 tablespoons dark sesame oil
5-6 lbs. Korean-style short ribs or flanken
2 green onions, thinly sliced
¼ cup sesame seed, toasted and cooled
Onion rings (recipe adapted from Tyler Florence)
Oil, for frying
2 large sweet onions, cut inot 1/2 – inch thick ring, papery skins removed
1 cup rice flour, plus more, for dredging
½ cup finely crushed Ritz Crackers
1 tablespoon baking powder
1 tablespoon soda
1 egg yolk
1 cup beer (use enough until pancake batter consistency is achieved)
½ teaspoon salt, plus more for seasoning
To make the short ribs:
Place Coke and sugar in a small saucepan and bring to a boil, continue to boil until the liquid is reduced by half, about 3-4 minutes.
Sprinkle brown sugar over beef, toss and rub into meat until evenly coated; set aside.
In a bowl, place Coke reduction, brown sugar, soy sauce, mirin, garlic and sesame oil and whisk to combine. Place beef in a sealable bag and add marinade. Press our excess air from bag, and seal. Marinate, chilled for at least 8 hours or overnight.
Heat grill to medium-high. Drain marinade off of meat. Grill ribs, turning once and cooking about 3-4 minutes on each side or cook to preferred doneness. Remove from grill and garnish with sliced green onions and toasted sesame seeds.
To make the onion rings:
Fill a large heavy bottom pan or fryer with oil and heat to 350 degrees F.
Sift dry ingredients into a large mixing bowl and create a well in the center. In a bowl separate lightly whisk the egg yolk with a fork to break it up. Add this to the well in the middle of the flour and slowly whisk from the center, and as you whisk, slowly pour in the beer. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges – this will minimize any lumps that may occur. Continue whisking until all the dry ingredients are mixed and the batter is of a smooth consistency.
Take the onion rings and remove the thin membrane between the layers; (this helps the batter stick better). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry the onion rings in batches; cook until golden brown. Drain on paper towels and season with salt.