Ingredients
3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon packed light-brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon unsweetened apple juice
1 teaspoon finely grated fresh ginger
1 teaspoon sesame seeds
1 teaspoon minced garlic
2 tablespoons thinly sliced scallions
1 1/2 pounds boneless Korean-style flanken short ribs, 1/4 inch thick (sold at Asian markets)
Kimchi, for serving
Steamed rice, for serving
Bibb lettuce, for serving
Preparation
Combine soy sauce, vinegar, sugar, Worcestershire sauce, juice, ginger, sesame seeds, garlic, and scallions in a shallow dish. Add ribs. Cover, and refrigerate at least 8 hours.
Preheat grill to medium-high. Thread meat onto skewers, and grill until cooked through, 1 to 3 minutes per side. Serve with kimchi, rice, and lettuce.
