Korean-Style Short Ribs

• 1/4 cup sesame seeds, toasted and cooled completely
• 1 bunch scallion, trimmed and finely chopped
• 6 garlic cloves, minced
• 1/2 cup soy sauce
• 1/4 cup packed light brown sugar
• 3 tablespoons korean red pepper paste (gochujang)
• 1 tablespoon sesame oil
• 6 lbs beef short ribs
• 3 cups water
• 1 (2 inch) peeled fresh ginger, smashed

1. Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.
2. Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.
3. Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.
4. Cooks' notes:
5. Ribs can be marinated up to 1 day.
6. Ribs can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Remove fat from sauce, then reheat, covered, over moderate heat and proceed with recipe.

sesame seeds, scallion, garlic, soy sauce, brown sugar, korean red pepper, sesame oil, water, fresh ginger

Taken from www.food.com/recipe/korean-style-short-ribs-216842 (may not work)