Korean Galbi

Instructions

1. Prepare the short ribs
   If the short ribs are not already cut, ask your butcher to cut them flanken-style (across the bones) about 1/2 inch thick. Score the meat between the bones and on both sides in a diamond pattern, being careful not to cut through the meat.
2. Make the marinade
   In a large bowl, combine soy sauce, brown sugar, rice wine, sesame oil, grated Asian pear, minced garlic, grated ginger, green onions, sesame seeds, and black pepper. Whisk thoroughly until the sugar is dissolved and all ingredients are well incorporated.
3. 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 they are completely covered. Seal the container or bag and refrigerate for at least 4 hours, preferably overnight, turning occasionally to ensure even marination.
4. Prepare for grilling
   Remove the short ribs from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Preheat your grill to medium-high heat (about 450°F). Lightly oil the grill grates to prevent sticking.
5. Grill the galbi
   Place the marinated short ribs on the hot grill. Cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. The ribs should have nice grill marks and caramelization from the sugar in the marinade.
6. Rest and serve
   Transfer the grilled galbi to a serving platter and let rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Sprinkle with additional toasted sesame seeds as a garnish.