Korean Galbi Short Ribs Over Charcoal

Ingredients

• 3 lb beef short ribs, flanken cut (cross-cut about 1/4 inch thick)
• 1/2 cup soy sauce
• 1/2 Asian pear or Bosc pear, grated (the enzymes tenderize the meat)
• 4 tbsp brown sugar
• 2 tbsp sesame oil
• 1 tbsp rice wine or dry sherry
• 5 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp black pepper
• 3 green onions, thinly sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions

1. 1

   Combine all marinade ingredients. Add the short ribs and turn to coat. Marinate in the refrigerator for at least 4 hours. Overnight is better. The pear tenderizes the meat — do not go beyond 24 hours or the texture changes.

2. 2

   Remove the ribs from the refrigerator 30 minutes before cooking.

3. 3

   Build a hot charcoal fire. You want it very hot — this is a fast cook and you want char.

4. 4

   Grill the ribs directly over the coals for 2 to 3 minutes per side. The sugar in the marinade will caramelize and char quickly — watch for flare-ups and move ribs to a cooler spot if needed. You want char, not incineration.

5. 5

   Serve immediately, garnished with green onions and sesame seeds. Steamed rice alongside is essential.