Bul Kogi (Korean Barbecue)

From "The Los Angeles Times California Cookbook" (1981).

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4  lbs  beef short ribs
• 2  garlic cloves, crushed
• 1⁄4 cup sesame seeds, toasted and crushed
• 1  cup scallion, finely chopped
• 1  teaspoon pepper
• 1  teaspoon  sesame oil
• 2  cups soy sauce
• 1  cup sugar
• 1⁄4 cup  oil

Directions

1. Place short ribs in a bowl.
2. Add garlic, sesame seeds, green onions pepper, sesame oil, soy sauce, sugar, and oil, and toss to coat meat well.
3. Cover and let stand at room temperature for two hours.
4. Barbecue over coals or under broiler, turning and basting often with marinade until meat is tender.