Korean BBQ Beef Short Rib Flatbread

1.In a medium bowl, combine the thinly sliced beef short ribs with Korean BBQ sauce, 1 tablespoon vegetable oil, salt, and black pepper. Mix well to coat evenly. Marinate for at least 30 minutes, preferably 1 hour, in the refrigerator.

2.While the beef marinates, prepare the sweet soy aioli by whisking together mayonnaise, soy sauce, honey, rice vinegar, minced garlic, and sesame oil in a small bowl. Refrigerate until ready to use.

3.Preheat a large skillet or grill pan over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side until caramelized and cooked through. Remove from heat and set aside.

4.Preheat the oven to 400°F (200°C). Place the flatbreads on a baking sheet. Brush each flatbread lightly with the remaining 1 tablespoon vegetable oil.

5.Sprinkle shredded mozzarella evenly over each flatbread. Bake in the preheated oven for 5-7 minutes or until the cheese is melted and the flatbread edges are crisp and golden.

6.Remove the flatbreads from the oven. Evenly distribute the cooked Korean BBQ beef short ribs over the melted cheese.

7.Drizzle the sweet soy aioli generously over the beef and flatbread. Garnish with sliced green onions and toasted sesame seeds for added flavor and texture.

8.Slice the flatbreads into portions and serve immediately while warm.