Name: Grilled Chile-Lemongrass Short Ribs with Pickled Daikon
Yield: 4 servings
Ingredients: 4 red Fresno or 3 serrano chiles, 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; 1/4 cup vegetable oil, plus more for grill; 5 Tbsp. seasoned rice vinegar, divided; 3 lb. 1/4"–1/2"-thick crosscut bone-in beef short ribs (flanken style); Kosher salt; 6 oz. daikon, peeled, halved lengthwise, thinly sliced crosswise

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs. 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 red Fresno or 3 serrano chiles, 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

1/4 cup vegetable oil, plus more for grill

5 Tbsp. seasoned rice vinegar, divided

3 lb. 1/4"–1/2"-thick crosscut bone-in beef short ribs (flanken style)

Kosher salt

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

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.