In a Korean home or restaurant, grilled ribs (kalbi kui) would be accompanied by the spicy pickled cabbage called kimchi. It's available in the refrigerated foods section of some supermarkets and at Korean and Asian markets. Begin marinating the ribs one day ahead. What to drink: Asian lager.
1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flanken-style short ribs, about 20 pieces)
Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
Makes 8 servings.