Spicy Korean BBQ Short Ribs with Gochujang Glaze

Ingredients:

2 pounds beef short ribs (flanken-style or English cut)
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
3 tablespoons gochujang (Korean chili paste)
2 tablespoons honey or brown sugar
2 tablespoons garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon black pepper
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)

Instructions:

Marinate the Short Ribs:

In a large mixing bowl, combine the soy sauce, rice vinegar, sesame oil, 2 tablespoons of gochujang, honey or brown sugar, garlic, ginger, and black pepper.
Add the beef short ribs to the marinade, making sure each piece is coated well. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat the Grill:

Preheat your grill to medium-high heat. Alternatively, you can use a grill pan on the stovetop or broil in the oven.
Make the Gochujang Glaze:

In a small saucepan, mix the remaining 1 tablespoon of gochujang with a splash of soy sauce and honey. Simmer over low heat for 2-3 minutes until it thickens into a glaze. Set aside.
Grill the Ribs:

Remove the short ribs from the marinade and let excess liquid drip off. Grill the ribs for about 3-4 minutes per side, or until they are nicely charred and cooked to your desired doneness.
Brush with Gochujang Glaze:

In the last minute of grilling, brush the gochujang glaze over the short ribs to add a sticky, spicy finish.
Serve:

Transfer the grilled short ribs to a serving plate. Sprinkle with chopped green onions and sesame seeds. Serve with steamed rice, kimchi, and fresh lettuce leaves for wrapping.