• 1 pack marinated short ribs (also called Kalbi in Korean grocery stores)
• 1 head of Napa cabbage
• 1 bunch green onions
• 2 carrots, peeled and sliced or pre-sliced
• 1 bunch cilantro
• Soy sauce
• Rice vinegar
• Toasted sesame oil
• Fresh ginger
• Garlic
• Lime
• Brown sugar
• Sesame seeds
• Tortillas
• Hot sauce of choice (we chose sriracha)

• Grill - Delta Heat Gas Grill
• Cabinetry: Challenger Coastal on Casters
• Aluminum pan & foil
• Microplane

1. Fire up and preheat grill to approximately 350°F.
2. Place short ribs into an aluminum pan and wrap tightly with aluminum foil.
3. Once grill is up to temp, place pan onto grill and close hood.
4. Char green onions directly on grill grates, then remove and set aside.
5. Chop charred green onions and add to a mixing bowl.
6. Remove leaves from napa cabbage, stack, slice thin, and add to bowl.
7. Add sliced carrots and chopped cilantro.

• 4 tbsp soy sauce (adjust to taste)
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• Microplane fresh ginger
• 1 clove garlic, microplaned
• 2 tsp brown sugar
• Squeeze of lime

Mix everything together and let sit while the beef finishes cooking.

1. Fire up the other side of the grill to high heat.
2. Remove foil from pan and sear short ribs for about 1 minute per side for a caramelized crust.
3. Remove from grill and let rest.
4. Warm tortillas directly on grill grates.
5. Slice meat off the bones and cut into bite-sized pieces.

Load tortillas with sliced short rib and napa slaw. Finish with sesame seeds and your favorite hot sauce. Enjoy!