If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs. For this recipe, look for them prepackaged in the meat case, or ask your butcher. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.
Recipe information
Yield
4 servings
Ingredients
4
3
1
3
1
1
¼
5
3
6
Preparation
Step 1
Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
Step 2
Prepare a grill for high heat; oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter and let rest 5 minutes.
Step 3
While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.
Step 4
To serve, scatter daikon over ribs, leaving any liquid in bowl.