Korean BBQ

"Summer food is more fun than winter food"...
These words graced our dinner table last night as a hearty meal of BBQ short ribs Korean style, the first corn on the cob of the year and a nice Mesculin salad laid out before us. For the past two years, we have had Korean exchange students living with us. While I had fantasies of uncovering generations of protected culinary wisdom from the east...mostly I learned that prepackaged Raman noodles come in limitless varieties. I did chaperon several inspirational trips to
our local Korean market and was exposed to many ingrediants which I now incorporate into my culinary adventures. Homemade Kim Chi and Tofu, chili sauces that are beyond flavorful and Korean BBQ Sauce. I know...I know...jarred sauce even from 1/2 way around the world is still a bit sacrilegious but man this stuff is great and honestly, I am not sure how much of the gentle subtlety of a fresh sauce remains after a good scorching over charcoal. You can check out my favorite to date here: http://veryasia.com/104245.htmlom/104245.html ... last night it did not disappoint. It has a wonderful fruit infusion from pears. I started with short ribs sliced thin (about 1/2") and across the bone. Thinly sliced flank steak will work as well. Marinate the beef between 6 hours and overnight. Prepare a nice charcoal fire (OK...gas if you must) and set the meat on a medium high fire. The sauce has a fair amount of sugar in it so it will burn is a hot second if you don't keep diligent. I like to work the meat around the fire for about 20 minutes really letting the sauce caramelize without charring. Got to tell you....I am already dreaming of the leftover ribs in my lunch box! Chris