After purchasing bottled Korean Barbecue marinades years ago, I decided to try and make it myself with what I thought I tasted in the store-bought sauces. Ever since then I’ve made my own mix and marinated short ribs for as long as a week. I use a FoodSaver vacuum-sealed container, but any airtight container will do as long as it soaks long enough. Ziploc bags are very effective for bigger batches.
9-12 strips flanken shortribs
1 head garlic, crushed and peeled
10-15 whole peppercorns
5 stalks scallions, cut into 1-inch pieces
1 cup soy sauce
1/3 cup sugar
1 tablespoon sesame oil
In a bowl, mix well until blended all ingredients except for the meat. Adjust seasoning to taste. Arrange meat in layers in an airtight marinating container, slipping pieces of garlic and scallions in between layers. Marinate for 2-3 days, checking daily that all pieces are in contact with the liquid.
Grill on high heat until brown. Serve with rice, vegetables and kimchi.