1/2 cup soy sauce
1/4 cup mirin
1/4 cup honey
4 garlic cloves, minced
1 T toasted sesame seeds, plus a pinch more for garnish
1 T brown sugar
2 t gochugaru, korean red pepper powder (use the spice included in your Larder box or just substitute with cayenne)
1 t red chili flakes
1.5-2 lbs korean style beef short ribs
3 scallions, diced
1. Combine all ingredients but the ribs and scallions in a heavy bottom saucepan and bring to a simmer. Whisk to combine and chill to room temperature.
2. Place ribs in a large zip-loc bag (gallon-size freezer bags are best) and pour in the marinade. Allow ribs to marinate for at least 1 hour or up to overnight.
3. After the ribs marinate they are ready to grill. If you prefer softer ribs that fall off the bone more easily, include the next 2 steps in this recipe. If you don't mind using your teeth, skip the next two steps.
4. Preheat oven to 350 degrees.
5. Wrap ribs, and as much marinade from the bag as possible, in a single layer of parchment paper then tightly in a layer of heavy-duty foil. Place on a baking sheet and into the pre-heated oven for 1 hour. The ribs will steam slightly in the marinade and relax the connective tissue a bit before they are charred on the grill.
6. Prepare a charcoal or gas grill.
7. Remove ribs from marinade (reserve any remaining marinade for basting) or unwrap them from the parchment/foil.
8. Place ribs over hot coals for approximately 2 minutes per side or until nicely charred. Don’t worry about over cooking the ribs. Short-ribs are nicely marbled with fat and connective tissue, so they take really well to being cooked all the way through.
9. Baste ribs with any remaining marinade while they finish grilling.
10.Remove ribs from grill, cut into portions between each bone and garnish with scallions and a pinch of the sesame seeds.
11. Serve immediately with plenty of paper towels!