Korean Beef Ribs With Broccoli

This is reminiscent of Korean Bulgogi grill where beef trips are grilled fast and eaten with an array of veggies and savories.  Thin cut flanked beef ribs marinate quickly and cook quickly too.

Throw this in the center of the table and toss everyone some chop sticks and have at it.  In Korea everything is often shared from the center of the table and there's a unique feeling of community you get from that.

Share the love, and heat up the grill!
4 beef asian Flanken cut ribs
2 broccoli crowns, cut into flowerets, about 4 cups
3 large portobello caps, halved and sliced
3 dried porchini mushrooms
1/2 tsp dried crushed red pepper flakes

Marinade:
1/4 cup gochujang bean paste
1 Tbsp sesame oil
1 Tbsp soy sauce
1 Tbsp Asian fish sauce
1/4 cup pale dry sherry
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced

Whisk together the marinade ingredients in a casserole. Remove 2 tablespoons for later use.

Bring 1 cup water to a boil in a 2 cup measuring cup in the microwave. Place dried mushrooms in the hot water and allow to rehydrate, dunking them every once in a while. This will take a good 10-15 minutes. When soft, drain and slice mushrooms. Save the mushroom water for soup!

Meanwhile, lay the ribs in the marinade.

Turn over several times to coat well.

Allow to marinate at least an hour or overnight in the refrigerator. Bring ribs back to room temperature before ready to cook.

Combine the mushrooms and sauté in a large skillet, in a dash of olive oil and the red pepper flakes. Add the broccoli and continue to sauté for about 5 more minutes, until the broccoli is just crisp tender.

Season lightly with salt. Set aside and keep warm until the ribs are cooked.

While the broccoli cooks, assure the grill is heated to HI.

Mix reserved marinade with 1 tablespoon water in a small bowl. Grill ribs over high heat, basting with reserved marinade glaze.

Allow ribs to char along the edges a bit. Flanken cut ribs are thin and should cook in about 10 minutes.

Lay ribs out on a sheet pan or serving platter. Scatter broccoli and mushrooms on top and serve.

Serves 4.