Chef John gives Korean BBQ short ribs a delicious twist with a traditional teriyaki marinade, creating a perfect fusion of flavors.

One of the challenges I face in this job is finding the right name for a dish when the recipe doesn't quite fit into any one category. While this isn't strictly a Korean BBQ recipe, I wanted to highlight that we're using the same grilling method and beef rib cut you'd typically find in a Korean BBQ setting.

I also needed to mention the classic teriyaki marinade, but I didn't want that to be the focus in the title. This dish is more about the cut of beef and the grilling technique than the specific flavorings. So, I tucked 'teriyaki' at the end, though I considered adding 'style' to clarify the inspiration, like 'Korean-style' or 'teriyaki-style.' That just made the title too long for my liking.

Another option was to drop the 'Korean' part and simply call the cut 'flanken-style,' which is another name for this beef rib cut. But since not everyone is familiar with that term, especially compared to 'Korean BBQ,' I decided to stick with the current approach. Either way, the important thing is that these ribs are packed with flavor, quick to prep, and only take about 5 minutes to grill after marinating. I really hope you'll give them a try soon!

Find the full recipe for Chef John's Teriyaki Korean BBQ Short Ribs here.

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