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 chili paste seasons the ribs robustly in as little as 15 minutes.

4 servings

4

red Fresno or 3 serrano chilies, halved, seeds removed

3

lemongrass stalks, bottom third only, tough outer layers removed, coarsely chopped

1

3" piece ginger, peeled, thinly sliced

3

garlic cloves, smashed

1

Tbsp. light brown sugar

1

tsp. toasted sesame oil

¼

cup vegetable oil, plus more for grill

5

Tbsp. seasoned rice vinegar, divided

3

lb. ¼"–½"-thick crosscut bone-in beef short ribs (flanken style)

.

Kosher salt

6

oz. daikon, peeled, halved lengthwise, thinly sliced crosswise

Step 1

Purée chilies, 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 chili 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.