Yes, the 4th of July in the United States is about being All-American, but in my house, we celebrate Korean-style. At least when it comes to food.
One of the centerpieces of any Korean BBQ is galbee, the cross-cut shortribs that are marinated in a sweet soy sauce, then grilled. It's the same basic marinade as for bulgogi, which I shared before. If you want to do galbee up right, make sure you're prepared - you've got to marinate the shortribs overnight at the very least.
Galbee
Toss 1 lb. crosscut shortribs (either have the butcher do it for you, or go to a Korean grocery store, where they sell the meat already sliced) with 1 T. each of sugar and rice vinegar.
In a small bowl, combine 5 T. soy sauce, 2 T sugar, 2 T rice wine, 2-3 super finely minced garlic cloves, ½ t. super finely minced fresh ginger, 1 finely chopped green onion (including white parts), 1 T. sesame oil, a dash of pepper and 2 T. water.
Pour over sliced meat and let marinate overnight in the refrigerator.
Grill on your grill, about 3 minutes on each side. My entire family likes theirs well-done, whereas I prefer slightly medium rare.
(** As a side note, you can add half a pureed kiwi to the marinade as a tenderizer.)
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