Korean Style Short Ribs
1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine)
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
3 tablespoons gochujang (Korean hot-pepper paste)
1/4 cup sesame oil
1/4 cup minced garlic (about 15 cloves)
1 (2-inch) piece peeled fresh ginger, smashed
1/4 cup sesame seeds, toasted and cooled completely
2 large green onions, chopped
5 pounds Korean-style short ribs (cut 1/3 to 1/2 inch thick across bones)
Combine all ingredients, except short ribs, in medium bowl; whisk to blend well. Pour into heavy jumbo re-sealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.