- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh chile peppers of your choice
- 1 tablespoon sugar
- ½ cup Napa cabbage (Tianjin bok choy), sliced ¼ inch thick
- 1 cucumber, peeled, seeded, and thinly sliced
- ½ red bell pepper, cored, seeded, and thinly sliced
- 1 medium carrot, peeled and very thinly sliced
- 2½ pounds flanken-style beef short ribs, ½ to ¾ inch thick
- 1/3 cup soy sauce
- ½ cup fresh lime juice (about 4 limes)
- 1 tablespoon minced garlic
- 2 tablespoons minced fresh ginger
- ¼ cup roughly chopped fresh cilantro
- 2 tablespoons minced fresh chile peppers of your choice
- 3 tablespoons freshly cracked white pepper (or substitute black pepper)
- 1 teaspoon ground coriander
- Make the kimchee: In a small bowl, combine the soy sauce, rice vinegar, ginger, garlic, chile peppers, and sugar and whisk together well. In a medium bowl, toss the cabbage, cucumber, red pepper, and carrot together. Add just enough of the dressing to moisten the vegetables and mix well; refrigerate.
- Place the short ribs in a large bowl. Combine all the marinade ingredients in a small bowl and pour the mixture over the short ribs. Cover and refrigerate for at least 1 hour and up to 3 hours.
- Meanwhile, light a fire in your grill.
- Remove the meat from the marinade and pat it dry with paper towels; discard the marinade. When the fire has died down and the coals are very hot (you can hold your hand 5 inches above the heat source for only 1 to 2 seconds), place the meat on the grill and sear well on one side, about 3 minutes. Turn and continue cooking to the desired doneness, about 3 minutes more for rare. Remove the meat from the grill, cover loosely with foil, and allow to rest for 5 minutes.
- Serve the ribs hot, accompanied by the kimchee.