Two years ago my daughter took me to a Korean restaurant for my birthday, the kind where you cook your dinner at the table yourself.  One dish stood out to me -the Korean short rib.  I have always loved slow simmered short rib, but had never had it thinned sliced cooked hot and fast and thought it was fantastic.  I designed the recipe and then turned it over to my son-in-law Jack to cook.  I have a quote from Jack, “It turned out great.” That’s good enough for me. This has some heat so beware.   Hope you like it.

2 pounds Korean short ribs

1/2 cup low sodium teriyaki sauce

1/4 cup sweet rice wine

1/2 cup brown sugar

1 teaspoon sesame seed oil

4 cloves garlic minced

2 teaspoons minced ginger

1 small apple grated

1/2 teaspoon chili flakes

Green onion for garnish

Mix teriyaki, brown sugar, ginger, garlic, apple, sesame oil, wine and chili flakes.

Marinade the ribs in mixture overnight

On a hot grill cook ribs 2-3 minutes per side.

Serve with kimchi coleslaw