Ingredients:
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2 lbs beef short ribs, flanken-style cut
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1/2 cup soy sauce
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1/4 cup brown sugar
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2 tbsp sesame oil
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2 tbsp rice wine vinegar (or mirin)
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3 cloves garlic, minced
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1 tbsp grated fresh ginger
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1 green onion, sliced (for garnish)
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Sesame seeds (for garnish)
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Cooked rice, for serving
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Kimchi, for serving
Instructions:
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Marinade: Combine soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic, and ginger in a bowl. Add short ribs and marinate for at least 4 hours or overnight in the refrigerator.
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Heat It Up: Preheat your griddle to high heat.
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Sear: Remove ribs from marinade and cook in batches (don't overcrowd) for 2-3 minutes per side, or until nicely charred and cooked through.
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Garnish & Serve: Slice ribs against the grain. Sprinkle with green onions and sesame seeds. Serve with rice and kimchi on the side.
