Here is one I like, not sure where I got it.
This marinade can also be used to make pul kogi (barbecued thin sliced beef), or on chicken pieces.
3 lb. beef short ribs
Marinade (yong nim):
1 cup Shoyu (soy sauce)
1/4 cup Water
3 to 4 Large Garlic Cloves, smashed and minced
1 tsp Ginger, minced (optional)
1/2 cup Brown Sugar
4 Tbl Goma Abura (sesame oil)
2 Tbl. Iri Shiro Goma (roasted white sesame seeds), left whole
2 Tbl. Iri Shiro Goma (roasted white sesame seeds), crushed
few dashes of Ground Black Pepper
5 stalks Negi (green onions), chopped fine 1 fresh chili, minced (optional)
If you use thick beef ribs, score them so the marinade will penetrate. Mix all marinade ingredients and rub marinade into the ribs. Place ribs in large ziplock bags and pour marinade in. Squeeze out excess air and seal bags. Marinate for several hours or overnight. Grill over medium hot coals.
* If the meat is really thin (like sukiyaki beef), just marinate 2 to 4 hours, or it will get too salty.
* *You can add even more flavor and "kick" to the marinade by adding your choice of 1 1/2 Tbl. of EITHER Kochujang (Korean hot soybean paste) OR chili paste w/garlic OR Sriracha Chili Sauce (just use ONE of these, not all of them at once!).
\m/ Gene
Addendum: I smoke the marinated meat before grilling. Cherry or Apple mixed with Mesquite or Oak is a good combination.
Pul Kogi is thinly sliced beef barbequed on the Mongolian Barbeque pot. This is a pot about 18 inches in diameter that contains wood charcoal with a domed lid with bulged slits and a curled lip into which the juices of the marinated barbequeing meat are caught. When the meat is done it is dipped into the Au Jus in the lip before it is placed into a Romaine lettuce leaf which has been prepared by placing a dab of Garlic/Chile paste a clove or two of baked garlic in the center upon which is place several slices of the barbequed meat. The lettuce is then rolled burrito style and eaten. A cold lager beer is an excellent accompaniement with this dish.
Kalbi is sometimes spelled Galbi.