Korean Grilled 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 Asian pear, half of the green onions, and black pepper. Whisk until the sugar is dissolved and ingredients are well combined.
2. Marinate the short ribs
   Place the short ribs in a large resealable plastic bag or shallow dish and pour the marinade over them. Make sure all ribs are coated evenly. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Prepare for grilling
   Remove the short ribs from the refrigerator 30 minutes before cooking to bring them to room temperature. Prepare a grill for medium-high heat (about 450°F). Oil the grill grates with vegetable oil to prevent sticking.
4. Grill the short ribs
   Place the marinated short ribs on the grill and cook for 3-4 minutes per side, or until they reach your desired level of doneness. The ribs will cook quickly due to their thinness. For medium doneness, the internal temperature should reach about 145°F.
5. Rest the meat
   Transfer the grilled short ribs to a serving platter and let them rest for 5 minutes to allow the juices to redistribute throughout the meat.
6. Garnish and serve
   Sprinkle the remaining green onions and toasted sesame seeds over the grilled short ribs. Serve hot with steamed rice and Korean side dishes such as kimchi, pickled vegetables, or lettuce leaves for wrapping.