Korean BBQ Beef Short Ribs (Galbi)
Serves 2 portions
- 450g (1lb) bone-in La Galbi cut short ribs (or trimmed boneless rib-eye steak, partially frozen and cut into ¼-inch-wide pieces)
- 1 Asian or 2 firm but ripe pears, peeled and grated
- 3½ tablespoons dark brown sugar
- 3 tablespoons soy sauce
- 2½ tablespoons toasted sesame oil
- 3 cloves garlic, grated or minced
- 2 teaspoons grated peeled fresh ginger
- Large pinch of kosher salt or sea salt
- Freshly ground black pepper
- Vegetable oil, for grilling
In a medium bowl, stir together the pears, sugar, soy sauce, sesame oil, garlic, ginger, salt, and pepper to taste until the sugar has dissolved. Add the beef and massage the marinade into the meat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 2 hours or up to overnight. The longer you marinate the beef, the better it will taste.
Preheat a gas or charcoal grill until very hot. Lightly brush the grates with vegetable oil. Shake any excess marinade off the beef and arrange the beef on the grill without crowding. Grill for about 30 seconds per side for rare, or longer, if you like.
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