We’ve always been excited about exploring bold beef cuts, and our boneless flanken recipe delivers mouthwatering results every time. This versatile short rib variation hails from Korean BBQ traditions where it’s prized for its tender texture and rich flavor.
In our take we’ll guide you through simple steps to create a dish that’s perfect for family dinners or gatherings making it a must-try for home cooks.
Ingredients
As we dive into preparing our boneless flanken recipe—a cut celebrated for its tender texture and rich, bold flavors from Korean BBQ traditions—here’s a curated list of essential ingredients. We’ve ordered them as they’ll be used in the recipe process, with specific prep notes for accuracy and ease.
- Boneless flanken short ribs: 2 pounds, thinly sliced against the grain for optimal tenderness and quick absorption of marinades.
- Soy sauce: ½ cup, low-sodium variety to balance the savory base without overwhelming the meat’s natural flavors.
- Brown sugar: ¼ cup, packed, to add a caramelized sweetness that enhances the beef’s richness during marinating.
- Garlic: 4 cloves, minced, for a pungent, aromatic punch that infuses the dish with depth.
- Fresh ginger: 2 tablespoons, grated, to introduce a zesty, warming note that complements the flanken’s texture.
- Sesame oil: 2 tablespoons, toasted, for a nutty finish that adds glossy sheen and authentic flair.
- Green onions: 4 stalks, sliced, with whites used for marinating and greens reserved for garnish to provide fresh, crisp contrast.
- Asian pear: 1 medium, grated, to tenderize the meat naturally and impart a subtle, sweet juiciness.
- Black pepper: 1 teaspoon, freshly ground, for a simple yet effective spicy kick that elevates the overall profile.
- Optional sesame seeds: 1 tablespoon, for topping, to add a crunchy texture and visual appeal when serving.
Tools and Equipment
To bring our boneless flanken recipe to life after selecting the perfect ingredients, we need a few essential tools and equipment. These items ensure precise preparation, safe handling, and optimal cooking results for that tender, flavorful Korean-inspired dish.
Essential Tools List
We recommend gathering the following tools, organized by their role in the recipe process:
- Grill or Griddle: A charcoal or gas grill is ideal for achieving the smoky char on our boneless flanken short ribs. If indoors, use a sturdy griddle pan to mimic that authentic BBQ sear.
- Tongs: Sturdy, long-handled tongs help us flip the meat evenly without piercing it, preserving those juicy flavors during grilling.
- Cutting Board and Sharp Knife: A large, stable cutting board paired with a sharp chef’s knife allows us to slice the short ribs and prep ingredients like garlic and ginger with ease and accuracy.
- Mixing Bowls: At least two medium-sized mixing bowls are necessary—one for marinating our flanken and another for combining sauces—to keep things organized and mess-free.
- Measuring Cups and Spoons: Accurate measurements are key for our marinade, so we rely on a set of measuring cups and spoons to portion out soy sauce, brown sugar, and other elements precisely.
- Ziploc Bags or Marinade Container: A resealable plastic bag or airtight container gives us an easy way to marinate the meat, ensuring even flavor infusion.
With these tools in hand, we’re fully equipped to move seamlessly into the preparation steps of our boneless flanken recipe.
Instructions
With our ingredients and tools assembled, we’re ready to transform simple boneless flanken into a mouthwatering Korean-inspired delight. Let’s break down the process step by step for perfect results every time.
Prep
Before we begin, we’ll prepare our ingredients to ensure everything is ready for marinating. Start by peeling and mincing 4 cloves of garlic and grating 2 tablespoons of fresh ginger on a cutting board using a sharp knife. Next, slice 4 green onions into thin rings and grate 1 Asian pear to create a juicy base for the marinade. Measure out 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons sesame oil, and 1 teaspoon black pepper into a mixing bowl. Finally, pat dry 2 pounds of boneless flanken short ribs with paper towels to remove excess moisture ensuring the meat absorbs flavors effectively.
Marinate
Now we’ll infuse the meat with bold flavors that make this dish irresistible. In the mixing bowl, combine the prepared garlic, ginger, grated Asian pear, soy sauce, brown sugar, sesame oil, black pepper, and sliced green onions then whisk until the mixture forms a smooth marinade. Place the boneless flanken in a Ziploc bag or marinade container, pour the marinade over the meat, and seal it tightly. Massage the bag to coat the ribs evenly then refrigerate for at least 2 hours—or up to overnight for deeper flavor penetration. This step allows the tender meat to soak up the savory, sweet notes creating a symphony of tastes that will wow your guests.
Cook
It’s time to bring out the rich flavors through cooking. Preheat your grill or griddle to medium-high heat around 400°F for optimal charring. Remove the boneless flanken from the marinade letting excess drip off then use sturdy tongs to place the meat on the hot surface. Grill for 3-4 minutes per side until the exterior develops a golden-brown crust and the inside reaches an internal temperature of 145°F for medium-rare doneness. As it cooks, you’ll notice the meat sizzle and release an aromatic blend of smoky sesame and garlic scents that fill the air making your kitchen feel like a bustling BBQ spot.
Serve
To finish, we’ll present the dish in a way that highlights its vibrant appeal. Transfer the cooked boneless flanken to a cutting board and let it rest for 5 minutes to lock in juices. Slice the meat against the grain into thin strips then arrange on a platter garnished with optional sesame seeds and extra green onions for a pop of color and crunch. Serve immediately with sides like rice or vegetables to complement the tender, juicy texture and robust flavors ensuring a memorable meal for family gatherings or casual dinners.
Make-Ahead Instructions
To make our boneless flanken recipe even more convenient for busy schedules, we suggest preparing key components ahead of time. This approach allows the flavors to develop fully while simplifying your cooking process on the day of serving. Below, we outline the steps in detail, ensuring you maintain the tender texture and rich flavor that make this dish a standout.
Preparing Ingredients in Advance
We start by prepping the ingredients up to 24 hours ahead. This step ensures everything is ready without last-minute rushes:
- Mince the garlic and grate the ginger and Asian pear: Begin by finely mincing 4 cloves of garlic and grating 1 tablespoon of fresh ginger along with 1 medium Asian pear. Store these in an airtight container in the refrigerator to preserve their vibrant, zesty aroma.
- Chop green onions and measure dry ingredients: Slice 4 green onions into thin pieces and measure out ½ cup of soy sauce, ¼ cup of brown sugar, 1 tablespoon of sesame oil, and ½ teaspoon of black pepper. Place them in separate small containers or bags in the fridge to keep flavors fresh and organized.
Marinating the Meat Ahead
Marinating is crucial for infusing the boneless flanken short ribs with deep, savory notes, and we advise doing this up to 24 hours in advance for optimal results.
- Combine the marinade: In a large mixing bowl, whisk together the prepped garlic, ginger, Asian pear, soy sauce, brown sugar, sesame oil, and black pepper until well blended. This creates a glossy, aromatic mixture that will penetrate the meat effectively.
- Add the meat: Place 2 pounds of boneless flanken short ribs into a Ziploc bag or marinade container, then pour the marinade over them. Seal and massage gently to coat evenly, ensuring each piece absorbs the sweet and umami-rich flavors.
- Refrigerate: Store the sealed bag in the refrigerator for at least 2 hours or up to 24 hours. For marination times, refer to the table below to guide your planning based on desired flavor intensity:
| Marination Time | Flavor Profile | Recommended Use Case |
|---|---|---|
| 2–4 hours | Mild enhancement | Quick prep for same-day grilling |
| 8–12 hours | Balanced and robust | Ideal for overnight prep |
| 18–24 hours | Maximum depth and tenderness | Perfect for advanced planning |
Storing and Reheating Tips
After marinating, if you’re not cooking immediately, we recommend storing the meat properly to lock in moisture and flavor.
- Transfer the marinated boneless flanken to the refrigerator for up to 24 hours. Always use a sealed container to prevent cross-contamination and maintain that juicy, char-grilled potential.
- When ready to cook, remove the meat from the fridge 30 minutes prior to grilling to bring it to room temperature. This ensures even cooking and a perfect sear on your grill or griddle.
- For reheating cooked leftovers, warm the grilled flanken in a preheated oven at 350°F for 10–15 minutes, or until it reaches an internal temperature of 145°F, to preserve its tender texture without drying it out.
By following these steps, we help you enjoy hassle-free preparation while maximizing the bold, irresistible taste of our boneless flanken recipe.
Conclusion
We’ve loved sharing this boneless flanken recipe and how it brings bold flavors to your table. It’s a simple way to elevate everyday meals while embracing global tastes.
As we wrap up, we’re confident you’ll enjoy experimenting with this dish and making it your own. Let’s keep creating memorable gatherings with every bite.
Frequently Asked Questions
What is boneless flanken and its origins?
Boneless flanken is a cut of beef short ribs, sliced thinly across the bones, popular in Korean BBQ for its tender texture and rich flavor. It originates from Korean cuisine, where it’s marinated and grilled for a bold, savory taste. This cut is perfect for home cooks looking to explore exciting beef options for family meals or gatherings.
What are the key ingredients for this recipe?
The essential ingredients include boneless flanken short ribs, soy sauce, brown sugar, garlic, fresh ginger, sesame oil, green onions, Asian pear, black pepper, and optional sesame seeds. Prep notes: Mince garlic, grate ginger and pear for the marinade to ensure even flavor infusion, making the dish easy and delicious.
What tools and equipment are needed?
You’ll need a grill or griddle for cooking, sturdy tongs for flipping, a cutting board and sharp knife for prep, mixing bowls for the marinade, measuring cups and spoons for accuracy, and Ziploc bags or a container for marinating. These basics help achieve perfect results with minimal hassle.
How do I prepare and marinate the meat?
Start by prepping ingredients: Mince garlic, grate ginger and Asian pear, then mix with soy sauce, brown sugar, sesame oil, and other components. Coat the boneless flanken in this marinade and refrigerate for at least 2 hours—or up to 24 hours for deeper flavor—to let the meat absorb the rich, savory tastes.
How do I cook boneless flanken?
Preheat your grill or griddle to medium-high heat. Grill the marinated meat for 2-4 minutes per side until it reaches an internal temperature of 145°F for medium-rare, creating a perfect char. Let it rest for a few minutes before serving to lock in juices and enhance tenderness.
Can I make this recipe ahead of time?
Yes, prepare ingredients and marinate the meat up to 24 hours in advance. Store in an airtight container in the fridge to maintain moisture and flavor. For leftovers, reheat gently on a grill or in a skillet to preserve the tender texture, making it convenient for busy schedules.
What are the best serving suggestions?
Garnish with sesame seeds and sliced green onions for extra flavor and presentation. Pair with steamed rice, fresh vegetables, or kimchi to complement the bold tastes. This dish shines at family dinners or gatherings, offering a satisfying, restaurant-quality meal at home.