Galbi (Korean Short Ribs)

• 2 lbs beef short ribs, flanken cut (LA style)
• 3/4 cup soy sauce
• 1/2 cup water
• 1/3 cup brown sugar
• 2 tbsp mirin
• 2 tbsp sesame oil
• 6 cloves garlic, minced
• 1/2 Asian pear (or apple), grated
• 1/2 onion, grated
• 1/2 tsp black pepper

Instructions

1. 1

   Rinse the short ribs in cold water to remove any bone dust. Pat dry with paper towels.

2. 2

   In a large bowl or blender, combine soy sauce, water, brown sugar, mirin, sesame oil, minced garlic, grated pear, grated onion, and black pepper. Blend or whisk until sugar dissolves.

3. 3

   Pour the marinade over the ribs in a large ziplock bag or container. Massage to coat. Marinate in the refrigerator for at least 4 hours, or overnight for best results.

4. 1

   Preheat a grill or grill pan to medium-high heat (approx 400°F / 200°C). Lightly oil the grates.

5. 2

   Remove ribs from marinade (discard excess marinade). Grill for 3-4 minutes per side, until nicely charred and caramelized.

6. 3

   Cut into bite-sized pieces with kitchen shears if desired. Serve hot with lettuce leaves, rice, and ssamjang.