Korean meat markets usually offer two cuts of short ribs for barbecue: sliced through the bone into a thin strip, or butterflied, so the meat unrolls into a long strip with the bone at one end.
Short ribs aren't just for braisin'—this quick recipe includes a fast mole sauce that we can't get enough of. Associate editor Christina Chaey finally learns the secret to the braised short ribs ...
pairing that short rib-blend patty with ssamjang aioli, pickled red onions, caramelized onions, and bulgogi sauce. It’s based on the bulgogi burger from popular Korean fast-food chain Lotteria.