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Korean BBQ Ribs with Manhattans

Full Archive, In The Kitchen

July 26, 2018

Anita & Cameron

The weather is shaping up to be beautiful for Anita & Cameron’s wedding tomorrow.   The cold front came through – this will give us a bit of a reprieve from the hot and muggy July weather.   The forecast is perfect for an elegant outdoor ceremony and reception at the picturesque Monte Bello Estate in Lemont.

I had a chance to meet up with Anita and Cameron last week to finalize wedding timeline details and it was plain to see just how excited they are to be marrying one another.   These two first met in college during a Calculus tutoring session.   Yikes, that’s a tough class!   What wasn’t difficult was these two quickly falling in love with each other.   After their initial date to Taco Bell, these two have been inseparable.   Some of their favorite things to do with each other are finding new coffee shops and trying new restaurants – which leads me to one of their favorite meals of all times.

Anita and Cameron now reside in Manhattan. Since the theatre district is located nearby, they decided to take a detour for a meal at a small establishment that served Korean BBQ while on their way to a Broadway play.   They had an amazing evening with great food and have been looking for a new restaurant to replace this gem since they closed last year.   Even though we may be located in the suburbs of Chicago, we thought it would be fun to cook up a little Korean BBQ for Anita and Cameron’s recipe this week.   Marc has made these Korean BBQ Ribs for me in the past and they were delicious, so we thought we would share our recipe with you.

As Marc says, “all good meals comes with a cocktail.”  It only makes sense for us to pour a little whiskey and make a couple Manhattan’s to toast to tomorrow’s bride and groom.  Cheer’s Anita & Cameron.  We look forward to capturing your beautiful day tomorrow.

View Full Recipe Below

 

Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans Korean BBQ Flat Ribs Manhattans

Korean BBQ Ribs

2 lb of flat ribs

1/2 c soy sauce

2 tbs water

1 1/2 tbs brown sugar

1 tbs minced garlic

1 tsp Asian sesame oil

1 tsp peeled and grated fresh ginger

1/2 tsp freshly ground pepper

1/2 cup chopped scallions

Combine soy sauce, water, brown sugar, garlic, sesame oil, ginger, ground pepper and scallions into a bowl and whisk together.   Pour into gallon zip-lock bag.  Add short ribs and marinate for a minimum of 1 hour.

 

Korean Glass Noodles

1/2 cup chopped shiitake mushrooms

1 tsp red chili flakes

2 cloves minced garlic

1 tbs sugar

1 tbs soy sauce

3 chopped green onions

1/4 chopped medium onion

1 bunch spinach

1/2 julienned yellow bell pepper

1/2 julienned red bell pepper

1 julienned medium carrot

1 tbs sesame oil

4 oz glass noodles

Add glass noodles to boiling water, cook as instructed on package.   Strain noodles and run under cool water to prevent from sticking, strain and add sesame oil.  In hot skillet combine a dash of olive oil and carrots.  Once carrots begin to soften add onion and peppers.  Once all are tender add garlic, mushrooms, soy sauce, and brown sugar.  Toss in noodles add spinach to warm skillet before serving.

 

Manhattan

2 oz whiskey

1 oz sweet vermouth

skewered cherries for garnish

Pour whiskey and sweet vermouth over ice and stir.  Garnish with cherries.

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