Korean-Style Beef Short Ribs (Galbi)

Ingredients

• 3 lbs flanken-cut beef short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp sesame oil
• 1 Asian pear, grated (or 1/2 cup pear juice)
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 green onions, finely chopped
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp black pepper
• 2 tbsp toasted sesame seeds, for garnish

Instructions

1. 1

   Rinse the short ribs under cold water and soak in cold water for 30 minutes to remove excess blood. Pat dry with paper towels.

2. 2

   Whisk together soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger, green onions, mirin, rice vinegar, and black pepper until the sugar dissolves.

3. 3

   Place the ribs in a large zip-lock bag or shallow dish. Pour marinade over and coat well. Marinate for at least 4 hours, preferably overnight in the refrigerator.

4. 4

   Remove ribs from the refrigerator 30 minutes before cooking. Shake off excess marinade.

5. 5

   Preheat a grill or grill pan to high heat. Lightly oil the grates.

6. 6

   Grill the ribs for 3–4 minutes per side, until well-caramelized and cooked through. Watch carefully as the sugar can burn quickly.

7. 7

   Transfer to a platter and garnish with toasted sesame seeds and sliced green onions.

8. 8

   Serve with steamed rice, kimchi, and lettuce leaves for wrapping.