Galbi — Grilled Marinated Short Ribs

Ingredients

• 2½ lb flanken-cut beef short ribs
• 1 Asian pear, grated
• ½ onion, grated
• 6 cloves garlic, grated
• 1 tbsp grated ginger
• ½ cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp mirin
• 2 tbsp toasted sesame oil
• 1 tsp black pepper
• 4 scallions, sliced
• 1 head Red Leaf Lettuce, for wrapping

Method

1. Rinse the ribs and soak them in cold water 20 minutes to draw out blood, then pat dry. This is what keeps the marinade clean-tasting.
2. Whisk the pear, onion, garlic, ginger, soy sauce, sugar, mirin, sesame oil, and pepper together and submerge the ribs. Marinate 4 hours — but no longer than overnight, or the pear enzymes turn the meat mealy.
3. Get the grill screaming hot. Shake off excess marinade so the sugar chars rather than burns.
4. Grill 3 minutes a side until the edges are lacquered and blackened in spots and the meat is still pink at the center.
5. Rest 5 minutes, cut between the bones, and pile onto Red Leaf Lettuce leaves with rice, ssamjang, and scallions.