This is the classic Korean BBQ recipe with a twist. I was taught that the secret to tender grilled short ribs is using apple pear and Coca-Cola. Both help break down the beef. That classic thin 3-bone piece of short rib is called flanken cut. If you can't find it at an Asian market, tell any butcher you want -inch (1.3-cm) thick flanken cut short ribs. KBBQ pros like myself love a slightly chewy texture, but its not for all. If that makes you cringe a little, use any steak cut of beef, like flank, NY strip or even rib-eye. This recipe is perfect by itself or served with rice or rice-and-grain blends. Add some Gochujang or chili sauce and the recipe gets spicy.