Korean Bulgoki

• 3/4 cup soy sauce
• 1 cup rice wine such as sake or shaoxing
• 1 teaspoon dark sesame oil
• 2 jalapeno chiles smalls, thinly sliced
• 1 teaspoon fresh ground black pepper
• 5 green onions including tops, thinly sliced
• 1 tablespoon minced garlic
• 1 piece fresh ginger peeled and minced
• 4 pounds short ribs meaty thick-cut
• 1/4 cup sesame seeds
• 2 tablespoons cilantro minced
• steamed rice for accompaniment

1. 1. Mix soy sauce, wine, oil, chiles, black pepper, green onions, garlic, and ginger in large roasting pan. Add ribs, turning them several times in liquid. Cover pan with foil or plastic wrap and let ribs marinate 3 hours at room temperature or overnight in the refrigerator, turning several times to coat meat thoroughly.
2. 2. Preheat oven to 375 degrees F. Remove and reserve ribs and pour marinade into bowl. Return ribs to pan, bone side down, leaving some space between them. Bake until tender (40 minutes to 1 hour, depending on thickness), brushing with reserved marinade every 10 minutes.
3. 3. At the final basting, sprinkle ribs with sesame seed. When done, remove from oven, sprinkle with cilantro, and serve immediately with steamed rice.

soy sauce, rice wine, dark sesame oil, chiles smalls, fresh ground black pepper, green onions, garlic, fresh ginger, short ribs, sesame seeds, cilantro, rice

Taken from www.yummly.com/recipe/Korean-Bulgoki-1663623 (may not work)