This is my take on Korean style short ribs, with the focus being on the use of gochujang -- the spicy Korean fermented red chili bean paste.
All of these ingredients are available at 88 Mart, the Korean grocery store located at 1855 Pembina, just before Bishop Grandin when heading south.
BBQ Korean short ribs (bulgalbi)
2 lbs of Korean short ribs (they are the thin cut beef ribs where the bone is cut on a cross section leaving about 2 inches of meat attached to a small medallion of bone)
1/4 cup soy sauce
1/4 cup mirin (Japanese rice wine vinegar)
1/4 cup water (or beef stock, if you want that extra beef flavour)
1/2 cup of gochujang
2 Tbsp grated ginger
2 Tbsp grated garlic
1 Tbsp honey
1 tsp sesame oil
In a sealable bag (or some long flat Tupperware) mix the wet ingredients well. If you are looking for the marinade to be a bit sweeter, you can add a bit more honey, or a bit more mirin. If you'd like it to be spicier, add a bit more gochujang. The mixture will be fairly salty, with just a little kick to it.
Once mixed, pour the marinade over the ribs to cover (2 lbs of ribs will generally do for about two people, so if you want to serve more simply double the recipe and ribs). Due to the thinness of the ribs, and the saltiness of the sauce, the ribs will only have to marinate for about 2 hours. (If you do an overnighter in the fridge, the ribs may become too salty).
Once ribs are marinated, bring your barbeque up to a searing heat, wipe some oil on the grill to avoid sticking, then grill the ribs for about two minutes a side (keeping an eye on them, so the sugars don't burn). Once you have a slight char on the ribs they are done (it doesn't take long).
In your leftover marinade, slice up some king oyster mushrooms and toss them in the sauce. You can then grill the mushrooms to be served with the meat. The leftover marinade should then be tossed unless you are going to use it within 24 hours.
Serve the ribs and grilled oyster mushrooms with a good quality kimchi (the folks at 88 Mart recommend Chongga brand).