The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs.
Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut thinly lengthwise across the rib bones. This results in easier marination, typically found in Korean Barbeque Restaurants. Cooks quickly at high heat.
