Veal
- 4 bone-in Ontario veal rib chops, approximately 1¼ to 1½ inches (3.2 to 3.8 cm) thick
Korean BBQ Marinade
- ¼ cup (60 ml) reduced-sodium soy sauce
- 2 tbsp (30 ml) water
- 3 tbsp (45 ml) mirin
- 1½ tbsp (21 g) packed brown sugar
- 1 tbsp (15 ml) toasted sesame oil
- 4 garlic cloves, finely grated
- 1 tbsp (15 g) finely grated fresh ginger
- 2 tsp (10 ml) rice vinegar
- ½ tsp freshly ground black pepper
Gochujang Cilantro Butter
- 8 tbsp (115 g / 1 stick) unsalted butter, softened
- 1½ tbsp (24 g) gochujang (Korean chili paste)
- 1½ tbsp finely chopped fresh cilantro
- 1 tsp (7 g) honey
- ½ tsp (2.5 ml) toasted sesame oil
- 1 tsp (5 ml) rice vinegar
- ½ tsp finely grated garlic
Scallion Sesame Crunch
- 1 tbsp (15 ml) neutral oil (such as avocado or canola)
- ⅓ cup (20 g) panko breadcrumbs
- 2 tbsp raw sesame seeds
- 3 scallions, thinly sliced, whites and greens separated
- ½ tsp (2.5 ml) toasted sesame oil
- Pinch kosher salt (optional)
For Finishing
- 1 scallion, very thinly sliced on a sharp bias
Instructions:
Marinate the Veal
- Pat the veal chops dry with paper towels.
- In a shallow dish or large resealable bag, whisk together the soy sauce, water, mirin, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper until the sugar dissolves.
- Add the veal chops, turning to coat thoroughly.
- Cover and refrigerate for 2 to 4 hours, turning once halfway through. Do not marinate past 4 hours, as prolonged exposure to acidic soy marinades can break down the delicate structure of veal.
Prepare the Gochujang Cilantro Butter
- In a small bowl, combine the softened butter, gochujang, cilantro, honey, sesame oil, rice vinegar, and grated garlic. Mix until smooth.
- Taste and adjust. The compound butter should taste buttery and savoury first, followed by fermented chili, herbal cilantro, and light sweetness.
- Cover and chill. Remove from the refrigerator 30 minutes before serving to soften.
Make the Scallion Sesame Crunch
- Heat neutral oil in a skillet over medium heat.
- Add panko breadcrumbs and raw sesame seeds. Cook, stirring constantly, for 3 to 4 minutes until golden brown and fragrant.
- Stir in the scallion whites and cook for 30 to 45 seconds until slightly softened.
- Remove immediately from heat. Stir in toasted sesame oil and scallion greens. Season with a pinch of salt if needed.
- Transfer immediately to a sheet pan in a thin layer to cool. Leaving the breadcrumbs in the hot pan will cause them to burn.
Prepare Veal for Grilling
- Remove chops from marinade 20 to 30 minutes before cooking.
- Allow excess liquid to drip off, then pat the chops lightly with paper towels to remove surface moisture. Discard remaining marinade.
- Place chops on a wire rack set over a baking sheet to dry briefly while preheating the grill. Removing surface moisture is essential for quick browning without burning the sugars in the marinade.
Preheat the Grill for Two-Zone Cooking
- Set up your grill for two-zone cooking (direct high heat on one side, indirect low heat on the other).
- Target an indirect zone temperature of 275°F to 300°F (135°C to 150°C). Clean and oil the grates thoroughly.
Indirect Cooking Phase
- Place the veal chops on the indirect heat zone and close the lid.
- Cook gently, flipping once halfway through.
- Begin checking internal temperatures early with an instant-read digital thermometer inserted horizontally into the center of the meat (avoiding the bone). Check the thinnest chop first and pull or reposition any smaller chops as they reach 115°F to 118°F (46°C to 48°C) so they do not overcook while the thickest chop finishes.
- For Medium-Rare: Target an indirect pull temp of 115°F to 118°F (46°C to 48°C).
- For Medium (145°F / 63°C final): Target an indirect pull temp of 125°F to 130°F (52°C to 54°C).
- Expect indirect cooking to take roughly 15 to 25 minutes depending on chop thickness and grill ambient temperature.
High-Heat Flash Sear
- Move chops briefly to a clean plate.
- Increase the direct heat zone to high (500°F to 550°F / 260°C to 290°C).
- Lightly blot any moisture from the chops with paper towels. Do not add oil or extra marinade.
- Place chops over direct high heat. Sear for 60 to 90 seconds per side until a rich, caramelized crust forms. Render exterior fat caps by holding chops vertical with tongs for 20 to 30 seconds.
- Pull medium-rare chops off the grill when the internal temperature reaches 132°F (56°C). Carryover cooking during resting will bring the chops to an ideal medium-rare finish.
Rest and Serve
- Transfer chops to a platter. Top each hot chop with 1 tablespoon of Gochujang Cilantro Butter.
- Rest uncovered for 5 minutes. Do not tent with aluminum foil, as trapped steam will ruin the crispy exterior crust.
- Spoon the melted butter and resting juices back over the meat. Top with Scallion Sesame Crunch and thinly sliced fresh scallions. Serve chops whole or slice for sharing.
Recipe courtesy of Zimmy’s Nook (www.ZimmysNook.ca)
