I’m going to give homage to my heritage here, hop on the popular food bandwagon and go with kalbi (Korean-style beef short ribs), a dish I’ve long associated with picnics, birthdays, holidays – basically any occasion where a large crowd is gathered.
L.A.-style kalbi are usually cut about 1/4” length-wise across the bone (“flanken cut,” versus traditional Korean kalbi, which is cut along the bone using an “English cut”). These flanken or L.A.-style cuts allow for faster marinating, grilling and subsequently, eating. This fantastic recipe by Korean food blogger Maangchi is easy, authentic and is even accompanied by a handy video tutorial.
If you’re enjoying these ribs by themselves, I’d love to try a fun, fruity Aussie Shiraz like Marquis Philips Sarah's Blend 2008, which would go well with the salty soy and sweet Korean pear in the marinade. If eating alongside assertively spicy or pickled Korean food, it might be more challenging.