Hasselback Bulgogi Short Ribs

This recipe is adapted from Bon Appetit magazine with only a few changes. So much flavor, and so nice for a summer evening grill session.

Serves 4-6

Bulgogi Beef Marinade

• 2 lb boneless beef short ribs

• 1 1” knob of ginger, grated

• 3 garlic cloves, grated

• 1⁄4 c soy sauce or coconut aminos

• 2 T rice vinegar

• 2 T brown sugar, or honey

• 1 T gochugaru or 1 t red pepper flakes

• 1 T sesame oil

Sesame Scallion Salad

• 6 scallions, trimmed

• 2 small leeks, cleaned, white parts only

• 1 T sesame oil

• 1 T rice vinegar

• 2 t toasted sesame seeds

• 2 T chopped cilantro

• Salt

Ssamjang

• 1 t gochujang or Sriracha

• 1 scallion, minced

• 1⁄4 c white or yellow miso

• 1 t sugar

• 2 t sesame oil

• 1 t avocado oil

• 2 t toasted sesame seeds

• Lettuce leaves for serving

Mix all marinade ingredients together in a baking dish large enough to hold the short ribs. Hasselback the ribs by cutting 3⁄4 of the way through each rib at 1⁄2 ” intervals, so you will see slashes all the way down each rib but they’re still in one piece. Toss to coat with the marinade. If making the same day, cover and leave at room temperature for 2 hours. Or refrigerate for up to one day.

Combine all ssamjang ingredients. Set aside.

To make the salad, cut the scallions into 2” pieces then halve each piece lengthwise. Turn so the flat side is down on the cutting board and thinly slice each piece into matchsticks. Follow the same method with the leeks. Toss scallions and leeks with the oil, vinegar, sesame seeds and cilantro. Set aside.

Prepare the grill. Remove meat from the marinade and season with salt. With grill at medium-high heat, turn the short ribs every 2 minutes or so to brown and slightly char each side of each short rib. Grilling to medium doneness is best for these, so cook until you only see a bit of pink between the slashes. Remove when done to a platter or cutting board and tent with foil. Let rest for 5 minutes.

Season the scallion leek salad with salt. Slice or tear the meat into bite-sized pieces. Fill lettuce leaves with salad, ssamjang and short ribs.