Cup of Yum
1. Gather all the ingredients. This recipe includes 12 hours marinating time.
2. Soak 2 lb bone-in beef short ribs in cold water for 30 minutes to get rid of the blood, changing the water a few times. Pat the meat dry with paper towels. Place the ribs in a shallow tray.
3. In a medium bowl, whisk all the marinade ingredients together: ½ cup soy sauce, ½ cup mirin, 3 Tbsp brown sugar, 2 Tbsp gochujang (Korean chili paste), 4 cloves garlic (minced or pressed), 1 Tbsp toasted sesame oil, ½ Tbsp toasted white sesame seeds, and 1 green onion/scallion (chopped).
4. Pour the marinade over the ribs, turning them to coat completely in the seasoning. Cover and refrigerate for at least 4 hours or up to overnight, turning the ribs a few times while marinating.
5. Prepare charcoal or preheat a gas grill to 450°F (230°C). Clean and lightly oil the grill grate. For the best flavor, I recommend using charcoal instead of a gas grill. When you add charcoal to the grill, pile the charcoal to one side. We will use both indirect and direct heat to cook the short ribs.
6. Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs directly over the charcoal until nicely seared, then flip once to sear the other side. After searing both sides, move the short ribs to the side of the grill surface not directly over the charcoal. Continue grilling for about 5–6 minutes total. Transfer to a serving platter.

To Store

1. You can keep the leftovers in an airtight container and store them in the refrigerator for 3–4 days and in the freezer for a month.