LA GALBI (KOREAN BBQ RIBS)

Ingredients

• Beef short ribs

  raw, separable lean and fat, choice

  100g

• Onion

  raw

  ½ large or 75g

• Pears

  raw

  ½ large or 115g

• Kiwi

  Fresh Fruits - Melissa's

  ½ medium or 74g

• Soy sauce

  regular sodium, shoyu

  ⅓ cup or 85g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Brown sugar

  2 tbsp or 18g

• Garlic powder

  ½ tsp or 2g

• Ground ginger

  1 tsp or 2g

• Wild rice

  raw

  1 tbsp or 10g

• Black pepper

  ground

  ¼ tsp or 0.5g

Directions

1. Mix grated onion, pear, and kiwi in a shallow pan, layer the beef ribs and coat with the puree evenly all over. Cover and let them sit in a room temperature for 45-60 minutes or 2 hours in the fridge. Remove the ribs from the puree marinade and scrape the most puree mixture off the ribs. Set aside. Combine soy sauce, Korean soy sauce for soup, brown sugar, garlic powder, ginger, pepper and Korean corn syrup (if using) in a shallow pan. Mix well. Return the ribs to the soy sauce marinade and coat evenly with the marinade. Cover and chill in the fridge for 4 hours at least or overnight. When ready to cook, let the ribs to sit on a room temperature for 15 minutes. Heat grill or skillet over medium heat, place ribs and cook 2-3 minutes on each side or until they are done for your liking. Serve hot with rice.