📖 Instructions

1. First, let's prep the short ribs. Take those beautiful, marbled cuts of beef and gently pat them dry with paper towels. This helps to get a good sear on the grill. Set them aside for a moment.
2. Now, for the marinade – this is where the magic happens. In a large mixing bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang paste, minced garlic, grated ginger, rice vinegar, and a pinch of black pepper. Make sure it's all nicely combined, creating a smooth, vibrant concoction. The aroma alone will make you drool!
3. Submerge the short ribs in the marinade, ensuring each piece is fully coated. Gently massage the marinade into the meat – this not only infuses the flavor but also tenderizes the beef. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer they marinate, the more flavorful they become!
4. While the ribs are marinating, let's tackle the kimchi slaw. In a separate large bowl, combine shredded Napa cabbage, kimchi (roughly chopped), thinly sliced red onion, mayonnaise, rice vinegar, a dash of sugar, and a sprinkle of sesame seeds. Toss everything together until well combined. Taste and adjust the seasoning as needed – maybe a pinch more sugar or a splash more rice vinegar to balance the flavors.
5. Once the ribs have marinated to your liking, remove them from the refrigerator about 30 minutes before grilling. This allows them to come closer to room temperature, ensuring more even cooking. Preheat your grill to medium-high heat. Clean and lightly oil the grates to prevent sticking.
6. Carefully place the marinated short ribs on the preheated grill. Grill for about 3-4 minutes per side for medium-rare, or longer if you prefer them more well-done. Keep an eye on them and adjust the heat as needed to prevent burning. The goal is to get a beautiful char on the outside while keeping the inside juicy and tender.
7. Once the ribs are cooked to your desired doneness, remove them from the grill and let them rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender bite.
8. Slice the short ribs against the grain into thin strips. Serve immediately with a generous helping of the kimchi slaw on the side. Garnish with extra sesame seeds and sliced green onions for a pop of color and added flavor.
9. Serve these amazing short ribs. Trust me; the combination of smoky, savory short ribs with the tangy, spicy kimchi slaw is a flavor explosion you won't soon forget.