2 lbs. flanken or Korean cut beef short ribs
2-3 Tbls. of J. Brady's-Seoul Shake
1 Tbls canola oil
Marinate ribs with oil and Seoul Shake for at least 2 hrs, up to 24 hrs. The longer they marinate, the more intense the flavor. Heat a grill to high heat. Cook ribs 3-4 minutes per side until slightly charred, but still juicy and tender. Serve ribs with white rice, grilled vegetables, and Korean condiments like gochujang and kimchi. Scissors can be used to cut ribs into smaller pieces.