For the Alley's house dressing: Blend together the honey, sesame oil, soy sauce, rice vinegar, hoisin, onions, white vinegar, chile flakes, garlic, ginger and salt in a blender. Continuing to blend, add oil slowly. Mix in mayonnaise.
For the short ribs: Whisk together soy sauce, sugars, garlic, ginger, sesame oil and pepper in a bowl until sugar is dissolved Transfer to a vacuum-seal or resealable plastic bag and add the ribs. Marinate, refrigerated, overnight.
Preheat a grill to medium-high heat.
Grill ribs until medium to well-done, 3 minutes a side. Slice for service.
Divide shredded cabbage among 4 plates. Add 2 scoops sticky rice to each. Top with kalbi.
Toss lettuce with The Alley's house dressing. Plate with kalbi. Garnish with sliced green onions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Alley Restaurant at Aiea Bowl, Aiea, HI