Korean-Style Flanken with Asian Slaw and Red Potato Salad

Recipe from The Covenant Kitchen by Jeff and Jodie Morgan; photo by Ed Anderson Yield:  6 servings
Prep Time:  55 minutes Marinating Time:  8 hours Cook Time:  25 minutes

Korean-Style Flanken with Asian Slaw and Red Potato Salad

Flanken are strips of beef cut lengthwise across the short rib bones. Korean-style flanken is sliced thinner than the Jewish version, then marinated and grilled. The Korean cut can be found in most supermarkets, but you may have to look for Korean-style “short ribs,” not flanken. Or, just ask your kosher butcher to slice his flanken into ¼-to ½-inch-thick slices.

Because it is sliced so thin, Korean-style flanken is very tender and cooks quickly. These juicy ribs have a nutty, smoky edge and an almost fruity quality that teams up well with the tangy Asian slaw and spiced potato salad—perfect for summertime dining outdoors. This dish is also ideal for parties, because you can prepare everything well in advance and then be free to socialize with guests. The grilling takes literally only minutes, but you’ll need to prepare the meat in the morning or early afternoon to let it marinate.

In your glass, pour any fruity red wine such as Zinfandel, Syrah, Grenache, or Pinot Noir. Chilled rosé would also make an excellent accompaniment.

Excerpted from The Covenant Kitchen by Jeff and Jodie Morgan. Copyright © 2015 by Jeff Morgan and Jodie Morgan. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.



2 tablespoons brown sugar

12 Korean-style beef ribs (about 2½ pounds, see Notes from the Test Kitchen)

¼ cup soy sauce or tamari

¼ cup rice vinegar

¼ cup toasted sesame oil

3 tablespoons sesame chili oil

3 cloves garlic, minced

1 tablespoon grated fresh ginger

4 green onions (scallions), white parts only, cut into ¼-inch-thick rounds


Asian Coleslaw:

2 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

¼ cup toasted sesame oil

1 tablespoon sesame chili oil

Juice of 1 lime

1 clove garlic, minced

1 tablespoon grated fresh ginger

1 head green cabbage, halved and sliced into thin ribbons

2 carrots, grated

6 green onions (scallions), white and light-green parts only, cut into thin rounds

½ cup minced fresh cilantro


Red Potato Salad:

2 pounds small red potatoes, halved

¼ cup extra-virgin olive oil

1 tablespoon red or white wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon dried thyme

⅛ teaspoon chipotle pepper flakes (optional)

Salt and freshly ground pepper

½ cup diced red bell pepper

6 green onions (scallions) white parts only, cut into thin rounds


  1. Prepare the flanken: Sprinkle the brown sugar on both sides of the beef strips and set aside. In a glass or nonreactive bowl, whisk together the soy sauce, vinegar, both sesame oils, garlic, ginger, and green onions. Place the meat in a large zip-seal plastic bag. Pour the marinade over the meat and gently squeeze the bag to expel any excess air. Seal the bag and turn it over several times to cover all the meat with the marinade. Place the bag on a plate (in case it leaks) and refrigerate for 6 to 8 hours, flipping the bag every 2 hours or so.
  2. While the meat is still marinating, make the coleslaw: In small glass bowl, whisk together the soy sauce, vinegar, both sesame oils, lime juice, garlic, and ginger. Place the sliced cabbage, carrots, and green onions in a large bowl. Pour the dressing over the cabbage mixture and toss gently. Add the cilantro and toss again. (The slaw can be made in advance and stored in the refrigerator for several hours. For best results, remove it from the fridge 1 hour prior to eating and allow it to return to room temperature.)
  3. Make the potato salad: In a large pot, bring 3 to 4 inches of water to a boil over high heat. Add the potatoes, reduce the heat to a gentle boil, and simmer until the potatoes are tender enough to be poked easily with a fork, about 20 minutes. Drain the potatoes in a colander and rinse with cold water. Let the potatoes dry thoroughly in the colander.
  4. While the potatoes are cooking, prepare their dressing. In a large bowl, whisk together the olive oil, vinegar, mustard, and garlic. Add the thyme, chipotle pepper flakes (if using), and ⅛ teaspoon salt and whisk again.
  5. Add the potatoes and bell peppers to the bowl and toss gently to coat evenly. Season with salt and black pepper to taste. Sprinkle the green onions on top as garnish. Set aside or refrigerate until ready to serve. (As with the slaw, the potato salad is best at room temperature.)
  6. Preheat the grill. Remove the meat from the marinade and place directly onto the grill grates. Cook about 2 minutes per side for medium-rare. Serve hot off the grill with the slaw and potato salad on the side.
  • Kitchen Tips

    Notes from the Test Kitchen

    This ingenious flanken recipe calls for Korean-style short ribs; that’s what you ask for at the butcher. Traditional Ashkenazic flanken that many Jews know from their bubbes is a boneless cut of flank steak. For this version, ask for the Korean-style ribs.

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