1 1/4 to 1 1/2 pounds boneless short ribs, trimmed of silver skin and large bits of fat, cut into 3-inch chunks, and then thinly sliced against the grain into 1/4-inch slices
Korean kalbi was the inspiration, but these skewers have their own personality. Soy sauce, rice vinegar, garlic, sesame oil, and a kick of Sriracha give boneless beef short ribs tons of flavor. Unlike chunky kebabs, the meat gets threaded on the skewers satay-style. Serve with sautéed Asian-style broccoli and a mountain of steamed rice.
1In a baking dish, stir together the soy, mirin, brown sugar, vinegar, Sriracha, oil, half of the onions, and the garlic. Add the short rib strips and toss to coat. Cover and let marinate for 4 to 6 hours.
2When you’re ready to grill, soak 12 bamboo skewers in water for 30 minutes.
3Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Thread the meat onto the skewers like an accordion, then flatten it out (kind of like satay). Discard the marinade.
4Grill, turning once, until cooked through and nicely charred, about 6 minutes. Transfer to a platter, garnish with the remaining green onions, and serve.