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Beef Flanken ribs and what to serve with them

Bumblebeez SC Zone 7

18 years ago

I'm having a little family gathering soon and am going to make grilled Korean flanken ribs. What do you think would be some good accompaniments for a family that is mostly meat and potatoes with one mostly vegetarian eater? Which is dh. He'll eat a rib but will complain. I might have to grill some salmon also.

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Comments (5)

Bumblebeez SC Zone 7
Original Author
18 years ago
Oh well! I'll come up with something.
woodie
18 years ago
How about -

Posted by: opkikid (My Page) on Mon, Feb 27, 06 at 14:37
I steam a big bunch of broccoli and then toss with this light asian-esque sauce. Hope you like it. I'm always on the prowl for easy broccoli ideas!
Dressing:
1 Tbl mirin wine (or sherry or white vermouth, once I used sake!)
1 Tbl rice wine vinegar
1 1/2 Tbls honey
1/2 tsp salt
2 1/2 Tbls sesame oil
Ground black pepper or 1/8 tsp cayenne to taste.
Angie

Rococogurl's Chutney Cole Slaw
1/2 a small head of savoy cabbage (no dark green leaves - pale only), shredded
1 small red bell pepper, cut in julienne
6 medium sliced scallions
1/2 small head of radicchio rosso

For the dressing
About 2 tbsp rice vinegar
About 1/4 cup cider vinegar
1/2 jar of Major Gray's mango chutney
About 2 tbsp Stonewall bourbon molasses mustard
1/3 -1/2 cup salad oil
3 tbsp olive oil
I mixed it all together and let it refrigerate for an hour or so. It was tangy, sweet/sour and quite different.
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User
18 years ago
I think a noodle dish would be interesting.

Jessy posted this one which is a cold dish.

Spicy Cold Soba Noodles

1/3 cup soy sauce
1 tbls molasses

1/4 cup brown sugar
1/4 cup tahini
1/4 cup sesame oil
1/4 cup chili oil
3 tbls balsamic or red wine vinegar
1/2 bunch thinly sliced scallions, white and green

1/2 lb soba noodes

Place soy sauce in a pan over high heat and reduce by half. Turn heat to low, stir in molasses, and warm briefly. Transfer to a serving bowl. Add brown sugar through scallions and whisk to combine.

Bring a large pot of water to boil. Add noodles; bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about three minutes.

Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again (I just rinse with cold water in the colander). Transfer noodles to the serving bowl that has the sauce, toss well and chill.

From City Cuisine by Feniger and Milliken.

This one is served either warm or hot.

Sesame Noodles (Chien Noir) by Susan Branch
serves 6

1/4 cup tahini
1/4 cup warm water
1/4 cup soy sauce (or Tamari)
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons cider vinegar
2 cloves garlic, minced
1 1/2 tablespoons chili oil
2 teaspoons sesame oil
1/2 cup green onions
16-ounces thin udon noodles

Look for any unfamiliar ingredients at your health food store. Whisk together tahini and water; whisk in soy sauce, vegetable oil, sugar, vinegar, garlic, chili oil and sesame oil. Finely chop green onions. Cook the noodles according to package; lightly coat them with sauce, tossing gently. Sprinkle green onions and serve. Best hot or at room temperature. Try Chinese egg noodles if you canÂt find udon!

For veggies how about Kimchee?
arabellamiller
18 years ago
The cover of this months BA is Cabernet Short Ribs over polenta. Looks wonderful.
Bumblebeez SC Zone 7
Original Author
18 years ago
Thanks for the ideas. They all sound great! Pasting everything...

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