Han and BJ prepped two different versions of Korean-style BBQ chicken: one with their dry spice rub, and one with their tangy Asian-inspired barbecue sauce rife with Gochujang. The wet rub Han used is a mixture of the vinegar, sugar, garlic, scallions, fish sauce, ginger, and plenty of Gochujang, a “Korean ketchup” that’s almost more sauce than marinade.
It’s also a good idea to marinate your ribs the night before grilling. Traditional kalbi uses Asian pear in the marinade, but Han has another trick up his sleeve: a can of Coke. “It's like the 8 Minute Abs of tenderizing meat,” he says, laughing and mixing the Coke along with chopped scallions, ginger and garlic, sesame oil, and soy to make a marinade.
Let the meat sit anywhere from 15 minutes up to 24 hours before getting it out to rest. To ensure even cooking, you’re going to want to get it to room temperature first, so take all your meat out of the fridge an hour ahead of time to get it up to speed.