Sometimes we are likely to get bored if we have meat all the time. In such situation adding some vegetables as the complement would be a great idea! The sweet and sour pickled daikon would definitely be a comfort to your stomach after you've had much greasy meat. Moreover, in this recipe, we use chile paste, a kind of concentrated, aromatic and spicy-sweet paste, to season the ribs robustly in. How robust is it? For as little as 15 minutes, you can expect the ribs to be seasoned fully and thoroughly!



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4 red Fresno or 3 serrano chiles, halved, seeds removed

3 lemongrass stalks, bottom third only, tough outer layers removed, coarsely chopped

1 3" piece ginger, peeled, thinly sliced

3 garlic cloves, smashed

1 Tbsp. light brown sugar

1 tsp. toasted sesame oil

¼ cup vegetable oil, plus more for grill

5 Tbsp. seasoned rice vinegar, divided

3 lb. ¼"–½"-thick crosscut bone-in beef short ribs (flanken style)

Kosher salt

6 oz. daikon, peeled, halved lengthwise, thinly sliced crosswise




Prepare chile paste. Mash the following ingredients in a blender or food processor until they are very smooth: chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar.


Deal with ribs. Place ribs in a glass baking dish. Then season generously with salt on both sides. Then pour chile paste over and turn ribs to coat. Let it rest under room temperature for at least 15 minutes and up to 1 hour. 


Set the grill at high heat and lightly oil the grate. Then grill ribs until lightly charred and crisp around the edges. Usually we spend 2 minutes on each side. Next transfer it to a platter and let it rest for 5 minutes. 


While the ribs are resting, in a medium bowl please combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar and toss. Then massage with your hands until they are slightly softened.  


Finally it’s time to serve. Scatter daikon over ribs, leaving any liquid in bowl. Now you can savor it together with your dear friends or family!



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