2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil (for grill)
Place a rack in middle of oven and preheat to 350°F.
Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved.
Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper.
Place each rack on a double layer of foil and wrap up.
Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours.
Let cool.
Prepare a grill for medium-high heat; oil grate.
Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes.
Transfer ribs to a cutting board and cut between bones into individual ribs.
Serve with reserved sauce alongside.
1/4 cup pear or apple juice
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. gochugaru (Korean hot pepper flakes) or 1 1/2 tsp. crushed red pepper flakes
2 Tbsp. toasted sesame oil
1 Tbsp. finely grated fresh ginger (from one 2" piece)
1 tsp. light brown sugar
2 garlic cloves, coarsely chopped
2 lb. chicken wings, flats and drumettes attached or separated
2 tsp. kosher salt, divided
4 Persian cucumbers, thinly sliced
1 cup kimchi, thinly sliced
2 Tbsp. rice vinegar
4 scallions, thinly sliced, divided
Toasted sesame seeds and steamed rice (for serving)
Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth.
Season wings on all sides with 1 tsp. salt, then transfer to a large resealable bag.
Pour two-thirds of marinade over chicken in bag, seal, and toss to coat.
Transfer remaining marinade to a small bowl and chill.
Let chicken sit at room temperature at least 20 minutes or chill overnight.
Prepare a grill for medium heat or heat a grill pan over medium.
Working in batches if needed, grill wings, turning occasionally,
until skin is crisp and lightly charred, 15–20 minutes.
Meanwhile, let reserved marinade come to room temperature.
Toss cucumbers, kimchi, vinegar, all but a small handful of scallions
(save those for topping), and remaining 1 tsp. salt in a large bowl.
Let sit 10–20 minutes.
Top with sesame seeds.
Transfer wings to a medium bowl.
Add reserved marinade and toss to combine.
Serve wings with cucumber-kimchi salad and rice alongside.
Top with reserved scallions.
2 pounds flank steak
Korean Marinade
1/4 cup soy sauce
1/4 cup cola
2 tablespoons brown sugar or honey
4 garlic cloves, grated
1 teaspoons fresh ginger, grated
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1/4 teaspoon ground black pepper
Asian Chimichurri
1 cup cilantro, finely chopped
1/2 cup basil leaves, finely chopped
4 green onions, finely chopped
4 garlic cloves, peeled and minced
2 tablespoons rice wine vinegar
1 lime, juiced
3 tablespoons olive oil
1/2 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
Salt to taste
Poke the steak multiple times with a fork. This allows the marinate to penetrate the meat.
Combine the marinade ingredients in a large bowl or resealable bag.
Add the flank steak to the marinade and massage the marinade into the meat. Cover (or seal the bag) and marinate in the refrigerator for up to 4 hours.
Preheat a grill or grill pan over high heat. A charcoal or gas grill should reach 400 to 450 degrees Fahrenheit. Carefully grease the cooking grates with a lightly oiled towel or oil dipped paper towels and tongs.
Remove the meat from the marinade and allow any excess marinate to drain.
Place the meat on the grill and cook, uncovered, for 4 to 5 minutes. Flip the meat and cook on the other side for about 3 to 5 minutes or until the internal temperature reaches 125°F - 130°F degrees for medium-rare, 150°F - 155°F for medium.
Remove the meat from the grill and transfer it to a cutting board. Tent the meat with aluminum foil and let the meat rest for 10 minutes.
Slice the meat against the grain and serve with the Asian Chimichurri.
Heat a large cast iron skillet or grill pan over high heat. Once hot add 1 tablespoon of olive oil. Add the meat to the pan and sear for 4 to 5 minutes. Flip the meat and cook on the other side for about 3 to 5 minutes or until the internal temperature reaches 125°F - 130°F degrees for medium-rare, 150°F - 155°F for medium.
Asian Chimichurri
Combine all the chimichurri ingredients in a small bowl. Cover with plastic wrap and let it sit at room temperature for 20 minutes before serving. If preparing in advance, refrigerate and bring to room temperature 15 minutes before using.
Notes
Don’t forget these easy steps for successfully grilling flank steak:
Trim the meat.
Marinate.
Cook quickly over high heat.
Rest the grilled steak.
Slice against the grain.
You can use skirt steak for this recipe.
Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases.
For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
In another bowl, whisk together the milk, butter and eggs.
Make a well in the center of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.
Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one.
Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives.
