These Korean-inspired short ribs are just the right combination of salty and sweet. Ask your butcher to cut the short ribs "flanken-style" if you don't see this thin-cut rib in the case of the meat department.
Whisk together the soy sauce, brown sugar, mirin, chili oil, sesame oil, fish sauce, garlic, ginger and 1/4 cup water. Place the short ribs in a shallow dish or large resealable plastic bag. Add the marinade and turn to coat. Cover or seal and refrigerate for at least 2 hours and up to overnight.
Remove the ribs from the refrigerator and let come to room temperature. Drain and discard the marinade.
Meanwhile, preheat the grill to medium-high heat (400 degrees F).
Grill the ribs, covered with the grill lid, until browned and to desired doneness, 4 to 5 minutes on each side. Remove the ribs from the grill to a serving platter. Sprinkle with the green onions and sesame seeds before serving.
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