Korean-Style Short Ribs (Galbi)
- 3 pounds short ribs
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup rice wine
- 1 tablespoon sesame oil
- 2 teaspoons black pepper
- 1/4 teaspoon cayenne
- 1 medium onion
- 8 garlic cloves, peeled
- 1 small Asian pear, peeled, cored and quartered (or can substitute regular pear or apple)
- 1 1-inch piece of ginger, peeled
- 2 teaspoons sesame seeds
- Lettuce Leaves
Place short ribs in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
Put onion, garlic, pear and ginger in food processor. Grind ingredients into a smooth puree, then add to soy sauce mixture. Add sesame seeds. Thin with 1/4 cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours or overnight. Bring to room temperature, drain and discard marinade.
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned, but juicy. Pile grilled meat on a plate and serve immediately with lettuce leaves on the side.
Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.