Grilled Galbi Short Ribs in Pear and Soy Marinade

What you need

• 1.4 kg (3 lb) beef short ribs, flanken-cut, about 1 cm thick across the bone
• 180 ml (3/4 cup) soy sauce
• 1 Asian pear, peeled, cored and grated
• 1/2 onion, grated
• 100 g (1/2 cup packed) brown sugar
• 6 cloves garlic, grated
• 60 ml (1/4 cup) rice wine, or mirin
• 1 1/2 tbsp toasted sesame oil
• 1/2 tsp black pepper
• 3 scallions, thinly sliced, divided
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil, for the pan

Method

Restated from the original video

1. 1

   Soak the ribs in a bowl of cold water for 20-30 min to draw out the blood.

2. 2

   Rinse each piece to wash off any bone chips, then pat dry.

3. 3

   Whisk the soy sauce, brown sugar, rice wine and sesame oil in a large bowl until the sugar dissolves.

4. 4

   Stir in the pear, onion, garlic, black pepper and half the scallions.

5. 5

   Add the ribs and turn them so every piece is coated. Cover and refrigerate for at least 4 hours, or overnight.

6. 6

   Take the ribs out of the fridge 30 min before cooking.

7. 7

   Heat a grill or cast-iron grill pan over high heat until smoking, then brush it with the neutral oil.

8. 8

   Lift the ribs out of the marinade and let the excess drip off.

9. 9

   Grill in batches without crowding until the edges char and the meat is done to your liking, 2-4 min per side.

10. 10

    Snip the meat between the bones into bite-size pieces with kitchen scissors.

11. 11

    Scatter with the rest of the scallions and the sesame seeds and serve hot.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.