Kalbi Short Ribs

Instructions

1. Prepare the marinade
   In a large bowl, combine soy sauce, brown sugar, rice wine, sesame oil, minced garlic, grated ginger, grated pear, half of the green onions, half of the sesame seeds, black pepper, and grated onion. Whisk thoroughly until sugar is dissolved.
2. Marinate the ribs
   Place the short ribs in a large, shallow dish or a sealable plastic bag. Pour the marinade over the ribs, making sure all pieces are well coated. Cover or seal and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Prepare for grilling
   Remove the ribs from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. Preheat your grill to medium-high heat (about 450°F). Oil the grill grates to prevent sticking.
4. Grill the ribs
   Place the marinated short ribs on the preheated grill. Cook for about 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium. The thin-cut ribs will cook quickly, so watch them carefully to avoid overcooking.
5. Rest and garnish
   Transfer the grilled ribs to a serving platter and let them rest for 5 minutes. Sprinkle with the remaining green onions and sesame seeds before serving.
6. Serve
   Serve the Kalbi ribs hot, accompanied by steamed rice and traditional Korean side dishes such as kimchi, pickled vegetables, or lettuce leaves for wrapping.