Kalbi - cooking recipe

Ingredients

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)

Preparation

Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air.
Work sauce into ribs by kneading bag (be careful not to poke a hole in it).
Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze.
To cook: If frozen, thaw first by placing in refrigerator the day before.
Drain meat, reserving marinade.
Grill over medium-hot coals until done to taste (time will vary depending on meat used).
Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes.
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.