Korean Barbecue Short Ribs Teriyaki

Ingredients

• 0.5 cups soy sauce
• 0.5 cups sake
• 0.33 cups mirin , Japanese sweet wine
• 0.25 cups packed brown sugar
• 2 teaspoons finely grated ginger
• 2 tablespoons finely minced green onions
• 1 teaspoon ground turmeric
• 2 pounds beef short ribs , cut flanken-style

Instructions

1. 1

   Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.

2. 2

   Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.

3. 3

   Preheat a charcoal grill for high heat.

4. 4

   Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.

5. 5

   Serve immediately, spooning or brushing on any accumulated juices from the plate.