In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
In a small bowl, combine the cornstarch and water.
Add this mixture to the boiling sauce.
Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
Turn the heat off and set the sauce aside.
Heat a grill over medium-high heat.
Sprinkle the short ribs with salt and pepper, then toss with 1/3 cup Korean BBQ Sauce.
Set the remaining sauce aside for serving.
Grill the short ribs for 8-10 minutes, flipping throughout.
Remove from the grill and rest 5-10 minutes.
Thinly slice the ribs against the grain and serve with the remaining Korean BBQ Sauce.
Sous Vide Method
Place each of the short ribs in it’s own airtight sealed plastic bag with about 2 tablespoons of the Korean BBQ Sauce, toss to coat.
Set the remainder of the Korean BBQ aside.
Fill the sous vide machine with water to the fill line.
Set the temperature at 130°F.
Once the sous vide water has heated, place the short ribs in the sous vide rack .
Since I don’t have a fancy vacuum sealer yet, I simply use the “water displacement method” of placing the airtight sealed bag with the short ribs in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
Cook for 4 hours in the sous vide.
After removing the short ribs from the sous vide, sear them on each side for 10-15 seconds in a cast iron skillet or grill pan over high heat.
Allow to rest for 5-10 minutes, thinly slice against the grain and serve with the remaining Korean BBQ Sauce.