B. Bbq Mixed Recipe

Trim and portion

Trim excess fat from chicken thighs and short ribs. Cut chicken into 6–8 bite-size pieces; slice flank steak thinly across the grain into 1/4-inch strips (or leave as 1/2–3/4-inch slices if preferred). Pat all proteins dry with paper towels and season lightly with 1/4 tsp salt and 1/4 tsp black pepper total.

Set up three shallow bowls or resealable bags for marinades: one for BBQ chicken, one for teriyaki steak, and one for BBQ short rib.

Make BBQ chicken marinade

In a bowl combine 3 tbs ketchup, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp soy sauce, 1 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.

Reserve 1 tablespoon of the mixture as a finishing glaze. Add the chicken pieces to the remaining marinade, toss to coat thoroughly, and refrigerate for 30–60 minutes (up to 4 hours).

Grill or sear chicken

Preheat grill or a heavy skillet over medium-high heat. Brush grates or skillet with 1 tbs neutral oil. Remove chicken from marinade, letting excess drip off. Grill or sear chicken 3–5 minutes per side until internal temperature reaches 165°F (74°C) and edges are caramelized. In the last minute, brush reserved 1 tbs glaze onto chicken to build a glossy finish. Transfer to a plate and let rest 5 minutes.

Make teriyaki marinade

Whisk together 1/4 cup low-sodium soy sauce, 2 tbs mirin, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, and 1/2 tsp sesame oil. If you want a sticky glaze, dissolve 1/2 tsp cornstarch in 1 tsp water and set aside.

Place sliced flank steak in the marinade and toss to coat. Marinate 20–45 minutes in the refrigerator (shorter time for thin slices).

Cook teriyaki steak

Heat a grill or skillet to high. Remove steak from marinade and pat lightly to remove excess (reserve marinade). Sear steak 1–2 minutes per side for rare–medium-rare thin slices, or 2–3 minutes per side for thicker pieces. While pan is hot, pour reserved marinade into a small saucepan, bring to a boil, reduce heat, stir in the cornstarch slurry (if using) and simmer until glossy and thickened (1–2 minutes). Spoon the reduced teriyaki glaze over the cooked steak. Let rest 2–3 minutes, then slice against the grain if needed.

Make short rib sauce

Combine 2 tbs Korean BBQ sauce (or 1 tbs gochujang mixed with 1 tbs soy sauce and 1 tbs water), 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp soy sauce, 1/2 tsp sesame oil, and 1/4 tsp black pepper. Mix well.

Toss short rib pieces with the sauce and marinate 20–60 minutes. For very thin flanken short ribs, 20 minutes is sufficient.

Grill or pan-fry short ribs

Preheat grill or skillet to high. Oil the grates/pan lightly. Place short rib pieces and cook quickly 1–2 minutes per side until edges are caramelized and slightly charred. Because of sugar in the sauce, watch closely to avoid burning. Transfer to a plate and let rest 2 minutes.

Arrange portions of BBQ chicken, teriyaki steak, and BBQ short rib on a serving platter (approximately equal amounts by weight). Sprinkle toasted sesame seeds and thinly sliced green onions over the teriyaki steak and short ribs. Optionally add a lemon or lime wedge to the chicken for a bright squeeze.

Serve immediately with steamed rice, pickled vegetables, or a simple salad. Leftovers: store proteins separately in airtight containers in the refrigerator for up to 3 days; reheat gently to avoid overcooking.