Flanken-Cut Marinated Short Ribs

When large numbers of Koreans first moved to Los Angeles in the 1970s, the only short ribs they could find were cut in the German-Jewish style, for the dish called flanken. For traditional kalbi we use what’s called “English cut”: The ribs are cut into thick pieces with the bone, with one bone per piece. For flanken-style ribs, the ribs are cut across the rib bones into ½-inch (12 mm) slices, and each slice is dotted with three or four short sections of bone. Over the years, L