Name: Grilled 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; 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

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

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

Recipe notes