Grilled Kalbi Flanken-Cut Short Ribs with Green Onions

Ingredients

• 2½ lb Flanken-Cut Short Ribs, cut ⅜-inch thick across the bone
• 1 cup Green Onions, cut into lengths
• ⅔ cup soy sauce
• ⅓ cup brown sugar
• ⅓ cup fresh pineapple, finely grated
• 3 tbsp mirin
• 6 cloves garlic, minced
• 2 tbsp grated ginger
• 2 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 1 tsp black pepper
• 3 cups cooked white rice, to serve

Method

1. Rinse the Flanken-Cut Short Ribs in cold water and pat dry to remove bone dust from the saw cut. It takes two minutes and makes the marinade cleaner.
2. Whisk the soy sauce, brown sugar, pineapple, mirin, garlic, ginger, sesame oil, and pepper until the sugar dissolves.
3. Marinate 4 to 6 hours and no longer. Fresh pineapple contains bromelain, which will turn the meat mushy and grainy if you leave it overnight.
4. Get the grill screaming hot. Shake off excess marinade — the sugar burns fast — and grill 2–3 minutes a side until the edges are charred and lacquered and the centers are just past pink.
5. Grill the Green Onions alongside for the last 2 minutes until wilted and blistered.
6. Rest 3 minutes, cut between the bones, and sprinkle with sesame seeds. Serve over rice with the grilled Green Onions on top.