Ingredients

• 2 tablespoons sesame seeds
• 1.5 cups gluten-free soy sauce , tamari
• 0.67 cups white sugar
• 0.5 cups chopped green onions
• 0.25 cups sesame oil
• 2 tablespoons minced garlic
• 0.5 teaspoons red pepper flakes
• 5 pounds Korean short ribs , cut flanken-style into 1/2-inch slices across the bones

Instructions

1. 1 Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
2. 2 Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
3. 3 Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
4. 4 Preheat grill for medium heat and lightly oil the grate.
5. 5 Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.

Nutrition per serving