Kalbi (Korean Short Ribs)

Soak short ribs in cool water for 5 minutes, drain and pat dry. Set aside Meanwhile, in a small mixing bowl add the remaining ingredients, stir until well combined and sugar is mostly dissolved. Pour carefully into a resealable container, add short ribs and massage marinade into each piece. Refrigerate for 5 to 6 hours, preferably overnight. Preheat gas or charcoal grill to medium-high heat or grill pan or cast iron pan over medium-high heat on the stovetop. Remove meat from the marinade and pat dry with paper towels to remove all excess moisture, discard marinade. Grill ribs in batches, in a single layer, until slightly charred on both sides turning only once, about 5 minutes total. Since the marinade can burn, it may be necessary to brush the grill or wipe the pan clean from burned bits between batches. Transfer meat to a plate. Cut into individual pieces between each bone using kitchen scissors or a knife. Serve with steamed rice and kimchi.