Grilled Korean Short Ribs with A Crunchy Asian Slaw

Name: Grilled Korean Short Ribs with A Crunchy Asian Slaw | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 2
Ingredients: 1/4 teaspoon freshly cracked pepper; Juice of 1/2 a lime; Zest of 1 lime; 1 1/2 tablespoons low sodium soy sauce; 1 tablespoon rice wine vinegar; 1/2 teaspoon toasted sesame oil; 3/4 cup of mayonnaise; Thai or Serrano chiles, finely sliced for garnish; Freshly cracked pepper; Kosher Salt; 1 tablespoon toasted sesame seeds; 1/3 cup roasted & unsalted peanuts, roughly chopped; 1/2 bunch green onions, finely chopped; 1/2 cup edamame, cooked & shelled; 1 Gala or sweet apple, cored; 2 large carrots, peeled; 1/2 head red cabbage; 1/2 head napa cabbage; 1/2 teaspoon red pepper flakes; 1 teaspoon ginger, grated or finely chopped; 1 garlic clove, grated or finely chopped; 1 teaspoon toasted sesame oil; 2 tablespoons rice wine vinegar; 1/3 cup brown sugar; 1/2 cup water; 1/2 cup soy sauce; 1 1/2 pounds Korean style (flanken style) beef short ribs

KitchenAid Chef

Serving

Ingredients

1/4 teaspoon freshly cracked pepper

Juice of 1/2 a lime

Zest of 1 lime

1 1/2 tablespoons low sodium soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon toasted sesame oil

3/4 cup of mayonnaise

Thai or Serrano chiles, finely sliced for garnish

Freshly cracked pepper

Kosher Salt

1 tablespoon toasted sesame seeds

1/3 cup roasted & unsalted peanuts, roughly chopped

1/2 bunch green onions, finely chopped

1/2 cup edamame, cooked & shelled

1 Gala or sweet apple, cored

2 large carrots, peeled

1/2 head red cabbage

1/2 head napa cabbage

1/2 teaspoon red pepper flakes

1 teaspoon ginger, grated or finely chopped

1 garlic clove, grated or finely chopped

1 teaspoon toasted sesame oil

2 tablespoons rice wine vinegar

1/3 cup brown sugar

1/2 cup water

1/2 cup soy sauce

1 1/2 pounds Korean style (flanken style) beef short ribs

Step by step

In a bowl, combine all of the marinade ingredients and mix well. Place the ribs and marinade in a resealable bag and refrigerate for at least one hour, or overnight.
To make the slaw, use your KitchenAid® Pro Line® Series Food Processor and set the external adjustable lever on the ExactSlice™ System to a medium setting. Shred your napa and red cabbages, carrots, and apple in the bowl of your Food Processor, then transfer to a large bowl. Add the edamame, green onions, peanuts, and sesame seeds, along with 1/2 teaspoon of salt and a couple cracks of pepper.
In another bowl, combine all the slaw dressing ingredients and whisk well, adding 1-2 tablespoons of water to make the dressing pourable. Check your seasoning, as it may need more soy sauce or lime juice to fit your personal taste preference. Right before serving, pour enough dressing on the cabbage mixture to thoroughly coat, mix well.
To grill your short ribs, preheat your KitchenAid® Grill & Panini Press over medium-high heat for 3 minutes. Add the short ribs and cook for 3 minutes, until the juices push through on the top side. Flip, and cook for 2-3 minutes more. Plate the ribs and slaw, and garnish with lime zest, sesame seeds, and sliced chiles.