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Looks great! But IMHO, I probably wouldn't call it Korean or Kalbi. Maybe Koreanesque or Kalbi-Like. I've been making Korean food for over 20 years and this really doesn't contain the core ingredients of kalbi. Ponzu is more citrus-y than what kalbi needs. Try the juice from an asian pear along with soy. Also, sambal usually has fish sauce in it. While great for Thai or Malaysian foods, not really right for kalbi. If you need spice, try getting some gochu-gatu from a Korean market or Asian grocery store. Probably can even get it online. Crushed red pepper works as well in a pinch.
This does look good though! :)
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Instructions
To create the marinade, combine the ponzu sauce, Braggs Liquid Aminos, sambal, sugar, sesame oil and canola oil in a large mixing bowl. Stir to dissolve the sugar, then chop or crush the garlic and add it to the marinade. Put short ribs into large sealable freezer bag (you may need two). Pour marinade into bag and refrigerate. Marinate overnight and turn the bag over several times to ensure the meat is evenly marinated. If you need to make these in a hurry, marinate for at least four hours. Turn bag at least once during the marinating process.
Pre-heat grill to medium-high heat before adding the meat. Drain excess marinade off short ribs and grill them until medium, about 6-8 minutes. Sprinkle the finished ribs with toasted sesame seeds and chopped green onions.
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