Made these last night along with Roasted Cauliflower with Garlic and Gochujang and Tomatoes. Grilled some scallions along with the ribs.
1 1/2 pounds beef short ribs, flanken-style, about 1/2-inch-thick
1/3 cup sake
1/4 cup granulated sugar
1 cup soy sauce
4 scallions, white parts and 2 inches of green parts only, finely chopped
6 large garlic cloves, finely chopped
2 tablespoons dark brown sugar
2 teaspoons toasted sesame oil
1 1/3 cups water
2 tablespoons avocado oil
1/4 teaspoon black pepper
1. Place ribs in a large non-reactive baking dish or roasting pan; stir together sake and granulated sugar, and rub on both sides of ribs. Cover and let stand 15 minutes.
2. Meanwhile, stir together soy sauce, scallions, garlic, brown sugar, and sesame oil in a medium bowl. Add 1 1/3 cups water, and stir until sugar dissolves. Stir in vegetable oil and pepper. Pour soy mixture over ribs, and turn to coat evenly. Cover and refrigerate 8 hours or overnight. Return ribs to room temperature before cooking. Discard marinade.
3. Open bottom and top vents of a charcoal grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour onto bottom grate of grill, and then push to one side of grill. Working in batches, place ribs on oiled grates directly over coals, and grill, uncovered, until meat is seared, 1 to 2 minutes per side. Transfer ribs to side of grill without coals, and grill, uncovered, until tender, about 5 minutes per side. Remove from grill, and repeat procedure with remaining ribs. (Alternatively, preheat broiler with oven rack 3 inches from heat; broil ribs until browned and ribs reach desired degree of doneness, 2 to 3 minutes per side for medium-well.)