Easy Korean Short Ribs

In a small glass bowl combine 1/3 cup soy sauce, 2 tbsp coconut or brown sugar, 1/4 cup rice wine, 5 cloves of garlic (minced or crushed), 2 tsp grated ginger, 1 tbsp sesame oil, 1 tsp black pepper, 2 tsp sesame seeds and 2 tsp sambal (optional). Place your short ribs (about 2-3 lbs) in a shallow dish and pour the marinade over them to cover. Let sit in the fridge for at least 2 hours (I did about 6 hours). Cook them on the grill or cast iron pan for about 5 minutes each side. Cooking time also depends on the thickness of your short ribs and how you like them cooked so I recommend using a meat thermometer. Serve with steamed white rice and sautéd green beans.