Kalbi

½ cup reduced-sodium soy sauce

1½ tablespoon raw sugar

1 tablespoon minced garlic

1 teaspoon toasted sesame oil

1 teaspoon grated peeled ginger

½ teaspoon freshly ground black pepper

½ cup chopped scallions, plus more, thinly sliced, for garnish

2 pounds bone-in 1/3-inch-thick flanken-style short ribs

Vegetable oil, for brushing

Whisk soy sauce, sugar, garlic, sesame oil, ginger, pepper and 2 tablespoons water in a medium bowl. Stir in chopped scallions. (This can be prepared and refrigerated up to 1 day in advance).

Place short ribs in a resealable plastic bag; pour marinade over. Seal bag; turn to coat and chill for 3 hours. Set at room temperature about 45 minutes before grilling. Drain and pat dry with paper towels.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grate with oil. Grill ribs for 2 to 3 minutes per side, or until just cooked through. Transfer to a platter and let rest 5-10 minutes. Garnish with sliced scallions.

Serves four to six.

Cook’s note: The sweet marinade may also be used to give any thin steak an Asian spin. Ask your butcher for crosscut beef short ribs (aka flanken-style) cut about 1/3-inch thick, or look for them at Korean markets.

“The Grilling Book: The Definitive Guide from Bon Appetite” (2013 Andrews McMeel)