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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: kiDo
1½ cup soy sauce
6 large cloves garlic, very finely minced
1 teaspoon very finely minced green onions
1 teaspoon very finely minced ginger
1 cup superfine sugar
2 tablespoons sesame oil
¼ teaspoon black pepper
10 pounds chicken, pork, or 2 whole short ribs, cut flanken-style, ⅛ inch thick (approx 10 pounds)[1]
Whisk the first 7 ingredients together in a large bowl and let stand at room temperature for one hour, stirring occasionally. Marinate the short ribs overnight in the refrigerator, covered. Grill short ribs on high heat for about 5 minutes per side or desired doneness.
[1] If using chicken, use skinned, boned chicken thighs and breasts, sliced into thin strips, marinate overnight in the refrigerator, covered. Thread the meat into bamboo skewers and grill on medium-high heat for about 7 minutes per side.
If using pork, use pork butt, sliced into thin strips, marinate overnight in the refrigerator, covered. Thread the meat into bamboo skewers and grill on medium-high heat for about 10 minutes per side.