LA Galbi (Korean BBQ Short Ribs)

Ingredients

• Beef, rib

  Shortribs, separable lean only, choice, raw

  4 lb or 1.81kg

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Water

  Plain, clean water

  ½ cup or 118g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Honey

  2 tbsp or 42g

• Mirin Rice Cooking Wine

  Eden

  4 tablespoon or 68g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ medium or 55g

• Pears

  Asian, raw

  1 fruit 2-1/4" high x 2-1/2" dia or 122g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Garlic

  Raw

  2 tbsp or 17g

• Ginger

  Spices, ground

  1 tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. Rinse the ribs to wash off bone dust, and drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This step helps tenderize the meat, but you can skip it if you want.
2. Mix all marinade ingredients well. Marinate the meat for 6 8 hours (overnight for best results). The thicker the meat, the longer you'll want to marinate.
3. Preheat the grill over medium high heat. Grill the short ribs, turning only once, 2 3 minutes on each side. It's best to grill over charcoal or wood charcoal (soot bul), but a gas grill or a grill pan over the stove top works well too.
4. Recipe by: By Hyosun Ro (source: http://www.koreanbapsang.com/2013/08/la-galbi-gui-grilled-la-style-short-ribs.html)