Kalbi

• 3 lbs boneless short ribs, rinsed & patted dry (or other meats as described above)
• 1 cup low sodium soy sauce
• 1/4 cup water
• 3 -4 large garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 1/2 cup brown sugar
• 1/4 cup dark sesame oil
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons sesame seeds, toasted and crushed
• fresh ground pepper
• 5 green onions, thinly sliced (including some of the tops)
• 1 fresh chili pepper, minced (optional)
• 1 1/2 1 1/2 tablespoons chili-garlic sauce (gochu jang) or 1 1/2 tablespoons hot soybean paste (gochu jang)

1. Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air.
2. Work sauce into ribs by kneading bag (be careful not to poke a hole in it).
3. Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze.
4. To cook: If frozen, thaw first by placing in refrigerator the day before.
5. Drain meat, reserving marinade.
6. Grill over medium-hot coals until done to taste (time will vary depending on meat used).
7. Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes.
8. I like to serve this sliced, over rice topped with shredded cabbage (I use undressed coleslaw salad mix), with the sauce drizzled on top. Kimchi makes a good side dish, too.

short ribs, soy sauce, water, garlic, fresh gingerroot, brown sugar, sesame oil, sesame seeds, sesame seeds, fresh ground pepper, green onions, fresh chili pepper, chiligarlic sauce

Taken from www.food.com/recipe/kalbi-175082 (may not work)