Korean-Style Shortribs

• 3 lbs. prime shortribs
• ½ cup shoyu
• 2 tsp. vegetable oil
• 1 clove minced garlic
• 1/3 cup green onions, chop fine
• 2 tbsp. sesame seeds, toasted, crushed
• 2 tbsp. sugar
• ½ tsp. salt
• ½ tsp. monosodium glutamate
• ¼ tsp. pepper

Optional:

• ¼ tsp. cayenne or
• 1 small crushed red chilli pepper

Cut shortribs into serving pieces. (Cut between ribs). Pierce meat with fork for maximum flavor penetration. Combine rest of ingredients; marinate shortribs 1-2 hours. Cook over charcoal on hibachi or broil in oven approximately 7″ from heat 15-18 minutes, turning meat once after 8 minutes.
To toast sesame seeds; Heat measured amount sesame seeds in heavy skillet over medium heat. Shake pan gently occasionally until seeds are toasted. Crush.