 In this video I'll show you how to make L.A. style Korean American flank and short ribs with grilled zucchini and mushrooms on a tray grilled grill. Arguably the most important part of this recipe is the marinade so we'll start there first with an entire kiwi. Kiwi has an enzyme in it that will break down proteins and tenderize what is an otherwise tough cut of me in short rib. You can also use an Asian pear which I was just holding there. You won't want to use the whole thing maybe half. Then we'll go scallions, a little bit of garlic and ginger. I use these frozen cubes, fresh works totally fine. I just like to show these. These are great for stir fries and sauces and you'll find them in the frozen food section. Then we'll go dark brown sugar, toasted sesame seeds, black pepper, little toasted sesame oil and a blend of mirin and soy sauce. Mirin is a Japanese sweet rice wine. I'll throw a link in the description below that has this full recipe with all the amounts, substitution notes, all that good stuff. Once your marinade is ready, it's time for the beef. We're going flank and short rib. You may see this called LA style ribs. They'll be cut through the bone as opposed to an English short rib which is kind of sliced where you'll have a long thin strip with a bone at one end. Either works fine with this marinade. I will say the flank and short ribs, especially these I have here are a little bit thicker so they won't cook quite as fast and you can let them hang out in the marinade a little bit longer with the enzymes and the kiwi or the Asian pear. You don't want to leave it in the marinade too long or it could get a little mushy. I like to bring these out when we're ready to grill and pat them dry with a paper towel so we get optimal browning. The vegetables in this recipe are totally optional. You could throw the Calbee straight on the grill but you've already got the grill fired up and zucchini and mushrooms would be a perfect pairing. Let's cut two zucchini into quarter inch to a half inch planks and then we'll season with a little bit of olive oil, salt and pepper. I'll typically just throw olive oil into a sheet pan with the salt and pepper, throw the zucchini down, do the same thing on top and then you're ready to just throw them straight on the grill. You don't have to worry too much about tossing or stirring or anything like that. For the mushrooms, I took a little bit of a shortcut by using a six ounce package of an umami stir fry blend which is shiitake, oyster and baby bella. You could use any mushrooms you want, slice them up yourself. No worries, you could even use more mushrooms. As you'll see, we'll have plenty of space on the grill for these. But first, let's make a little bit of a glaze and then we're ready for the grill. We have black sesame seeds and toasted sesame seeds, a little bit of soy sauce. This is tamari, actually ran out of soy sauce here and then a little bit of honey, probably a two to one or three to one ratio. Mix that together and then you are ready to throw your veggies on the grill. As you're going on a 500 degree trigger or a grill about as hot as you can get it and the mushrooms, I threw these on a cast iron grill plate. A mesh grill pan would work or you just throw these in a big cast iron skillet if that's all you have. These will cook for about 10 minutes, flipping nearly halfway through and brushing that glaze on around the time you flip on both sides. If you have a large grill, you could throw these on with the beef. I needed to cook in batches. You want to make sure if you're using the trigger to optimize those hot spots near the front of the back of the grill to make sure you get enough browning on these. These will cook for 10 minutes, flipping in the last three to four. You want the beef to reach an internal temperature of 165 degrees and then you're ready to serve. I keep the veggies warm if you're cooking in batches in a low temperature, maybe like 200 degrees, 180 degree oven and then keep it simple serving. I use rice, a little bit of kimchi and I'll take any leftovers, dice those up and make a little bit of fried rice with that and the leftover veggies. Again, I'll throw a link to this full recipe in the description below so you can print that off. If you enjoyed this video, I appreciate it. If you give it a like and subscribe for more videos.