KOREAN MARINATED BARBECUED SHORT RIBS

(bul-goki)

For marinade:

1/2 cup Japanese or Korean soy sauce

1/4 cup packed light or dark brown sugar

1 tablespoon ketchup

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

2 tablespoons rice vinegar or cider vinegar

2 tablespoons Asian sesame oil

1/2 teaspoon red pepper flakes (optional)

For meat:

12 Korean-style short ribs, 1/4-inch thick (about 3 to 3 1/2 pounds)

3 tablespoons finely chopped green onions or scallions (white and green parts)



For marinade: In a small bowl, combine marinade ingredients and whisk well. Set aside while you cut the meat.



Place meat in a zipper-lock bag or shallow bowl and add marinade. Marinate (cover if using a bowl) for up to two hours at room temperature or overnight in the refrigerator, turning the bag or the meat occasionally.



When you're ready to grill the bul-goki, prepare a charcoal grill. Remove the meat from marinade, discarding marinade, and pat dry. Grill slices of meat over medium-hot coals until the surface is brown and bubbly, three to four minutes per side. Do not overcook. The meat is best cooked medium to medium-well.



Remove meat from the grill and serve at once, garnished with the chopped green onions or scallions. These ribs go great with fragrant jasmine rice and cooked spinach tossed with sesame seeds and roasted sesame oil.



Note: Alternatively, the meat can be cooked in a preheated broiler, three inches from the heat, or on the stove top, using a grill pan.