Ingredients:

  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup sesame oil
  • 1 tablespoon grated ginger
  • 5 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochujang (Korean chili paste)
  • 2 green onions, chopped
  • 1 teaspoon black pepper
  • 2 lbs beef short ribs, flanken cut
  • Sesame seeds for garnish
  • Additional chopped green onions for garnish

Instructions:

  1. In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, grated ginger, minced garlic, rice vinegar, gochujang, green onions, and black pepper until well-combined.
  2. Place the short ribs in a Ziploc bag or shallow dish. Pour the marinade over the ribs, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
  3. Preheat your grill to medium-high heat (about 400°F/200°C).
  4. Remove the ribs from the marinade and allow excess marinade to drip off. Grill the ribs for about 3-5 minutes per side, or until nicely charred and caramelized.
  5. Remove from the grill, let rest for a couple of minutes, and garnish with sesame seeds and additional chopped green onions.