- Kalbi marinade:
- 2 tablespoons sesame seeds
- 1 1/2 cups gluten-free soy sauce (tamari)
- 2/3 cup white sugar
- 1/2 cup chopped green onions
- 1/4 cup sesame oil
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper flakes
- 5 pounds Korean short ribs (cut flanken-style into 1/2-inch slices across the bones)
- Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
- 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.
- 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.
- Preheat grill for medium heat and lightly oil the grate.
- Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.