Korean Style Short Ribs with Red Cabbage
Ingredients
- 2 Tablespoons coconut aminos
- 2 Tablespoons fish sauce
- 3 Tablespoons rice wine vinegar, divided
- 2 Teaspoons hot sauce
- 1 Tablespoon coconut palm sugar
- 1 Teaspoon sesame oil
- 2 garlic cloves, minced
- 1 Teaspoon fresh ginger, minced
- 1 1/2 Pound flanken-cut beef short ribs, cut 1⁄2 inch thick and patted dry
- 5 Cups shredded red cabbage
- 4 green onions, sliced paper thin on a bias
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