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Korean Style Short Ribs
Korean Style Short Ribs
Courtesy of Bull Outdoor Products
15 - 30 minutes
8 - 20 minutes
Current rating: 0 (0 ratings)
For the Fried Leeks:
2 C vegetable oil
1 large leek, bottom white part only, julienne
2 C cornstarch
Sea salt to season
For the Marinade:
1/2 C packed, brown sugar
1 C soy sauce
1/2 C mirin (rice wine) or sweet sherry
1/2 C rice vinegar
1/4 C sesame oil
4 green onions, ends removed, julienne, half more marinade, half for garnish
4 cloves garlic, crushed
1 2 in. piece ginger, crushed
For the Ribs:
4-5 lbs. short ribs, cross-cut, 1/4 in. - 1/2 in. thick (also called flanken cut)
Place the short ribs on a sheet tray.
Take the brown sugar and rub it into the meat on both sides of the steaks.
Allow the short ribs to rest for ten minutes until ready for the marinade.
Mix the remaining ingredients together in a bowl.
Place the short ribs into an extra large, resealable freezer bag.
Pour the marinade over the ribs.
Remove excess air from the bag and seal closed. Place into fridge overnight. Be sure to turn the bags over as they are marinating to ensure the steak is evenly marinated.
Heat gas grill to medium high heat.
Remove the ribs from the marinade.
Place the ribs on the clean, hot grill grates over direct heat.
Allow them to grill without moving for 3 to 4 minutes.
Turn over and finish grilling for another 3 to 4 minutes, for a total time or around 8 minutes.
To serve, place the grilled ribs onto a platter and garnish with the fried leeks and sliced green onions.
Don’t forget the lager beer!
In a medium pot over a medium flame, heat the oil to 350 degrees.
Wash the leeks under cold water.
Remove the end and green top section along with outer layer of the leek. Make sure there is no hidden dirt within the layers.
Cut the leeks at an angle - julienne.
Break the leeks apart into individual rings. Sift the cornstarch.
Dust the leeks with the cornstarch and remove access cornstarch.
Place into the oil and fry to a golden brown, about 30 seconds max.
Using a small strainer, remove the leeks and place on a paper towel to drain.
Season with sea salt.
Repeat steps until all cooked.
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Recipe and Photo Courtesy of Pork Checkoff
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