Korean-Style Hasselback Short Ribs

Name: Korean-Style Hasselback Short Ribs
Yield: 4 servings
Ingredients: 1 scallion, very finely chopped; ¼ cup white miso; 1 tsp. gochujang (Korean hot pepper paste) or hot chili sauce (such as Sriracha); 1 tsp. sugar; 1 tsp. toasted sesame oil; 1 tsp. toasted sesame seeds; 6 scallions; 2 tsp. toasted sesame oil; 2 tsp. unseasoned rice vinegar; 1 tsp. toasted sesame seeds; 1 1" piece ginger, peeled, finely grated; 2 garlic cloves, finely grated; ¼ cup soy sauce; 2 Tbsp. unseasoned rice vinegar; 2 Tbsp. light or dark brown sugar; 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1 tsp. crushed red pepper flakes; 1 Tbsp. toasted sesame oil; 1½ lb. 1"–1½"-thick boneless beef short ribs, trimmed; Vegetable oil (for grill); Kosher salt; Lettuce leaves (for serving; optional)

By Chris Morocco

June 2, 2020

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Photographs by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

Crispy bits. Charred edges. Burnt ends. They’re inarguably the best part of any piece of grilled meat and inevitably the ones in shortest supply. That’s the sheer brilliance of the boneless short rib served at Cote, NYC’s tony Korean steak house. By making deep slashes all along both sides of the meat before marinating and grilling (imagine a Hasselback potato) rather than thinly slicing the meat before cooking, chef David Shim creates a whole new world of surface area, creating enough crunchy, crusty morsels to keep the whole table happy. For this recipe, we combined his slashing technique with a bulgogi-inspired marinade, for a riff on bulgogi that is ideal for grilling at home. You can simply grill the scored short ribs on a standard grill grate without fear of losing meat to the fire below.

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