Doug's Korean Short Ribs [Bul Kalbi]

Doug's Korean Short Ribs [Bul Kalbi]
Serving Size : 8

    1      Cup Soy Sauce
     1/2   Cup Mirin -- [or Sweet Sherry]
     1/2   Cup Brown Sugar
     1/4   Cup Rice Vinegar
     1/4   Cup Sesame Oil
     1/4   Cup Garlic -- Minced [about 15 cloves]
      2     Teaspoons Ginger -- Minced
      2     Teaspoons Sesame Seeds
      5     Scallions -- Trimmed to 3 - 4"
      5     Pounds Korean Short Ribs -- 1/4" thick

across bones

Combine first 8 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo re-sealable plastic bag. Add trimmed scallions. Add ribs and seal.

Refrigerate for 24 - 36 hours. Turn occasionally.

Prepare barbecue [medium-high heat].

Grill ribs in batches until browned. Medium-rare about 3 minutes per side. Grill scallions, turning occasionally for 4 minutes.
Discard marinade.

Serve with grilled scallions.
For the ribs: Ask your butcher to cut beef chuck flanken, roughly 1/4" thick, across the bones.