Serves 4 in 100 mins
For the Galbi:
1 medium onion (about 7 ounces; 200g), cut into 1-inch pieces
1 Asian pear (~170g), peeled, cut to 1” pieces
5 garlic cloves (25g)
1-inch piece (14g) ginger, peeled cut into ¼” pcs
240ml (1 cup) soy sauce
120ml (1/2 cup) water
50g (1/4 cup) packed brown sugar
2 tablespoons (30ml) mirin
6g (1 tbsp) freshly ground black pepper
4 scallions (80g), thinly sliced
30ml (2 tbsp) toasted sesame oil
12g (2 tbsp) toasted sesame seeds, lightly crushed
3 pounds (1.4kg) flanken-style short ribs, ½” thick For serving:
Ssamjang
Lettuce and perilla leaves, steamed rice, thinly sliced garlic, chiles, and scallions, and assorted banchan
For
the Galbi:
Combine
onion, Asian pear, garlic, and ginger in the bowl of a food processor
and process to a coarse purée, scraping down sides of food processor
bowl as needed, about 30 seconds.
Stop processor and add soy sauce, water, brown sugar, mirin, and black pepper to food processor bowl.
Continue processing until liquids and sugar are well-combined with vegetables, 15 to 30 seconds more.
Transfer mixture to a medium bowl, and stir in scallions, sesame oil, and sesame seeds.
Place beef in a gallon zipper-lock bag or large baking dish, and pour marinade over the short ribs.
Toss, then seal bag, removing air, or toss and wrap dish tightly with plastic wrap.
Transfer short ribs to refrigerator, and marinate for at least 1 hour and up to 24 hours.
Charcoal: Light one chimney full of charcoal and when ready preheat cooking grate for 5 minutes.
Alternatively, set half the burners on a gas grill to high, cover, and preheat for 10 minutes.
Remove short ribs from marinade and wipe off excess.
Place directly over the hot side of the grill.
If using a charcoal grill, leave uncovered; if using a gas grill, cover.
Cook, turning occasionally, until lightly charred on both sides, 3 to 4 mins side.
Transfer to a serving platter and allow to rest for at least 2 minutes before serving.
For Serving:
Cut the meat off the bone and into bite-size pieces with a pair of kitchen shears.
Pass ssamjang, lettuces, garnishes, and banchan at the table. (See additional recipes)
Notes
Bosc pear or apple can be substituted for Asian pear.
Flanken-style beef short ribs are thin, long pieces of short rib that have been cut crosswise through the rib bones. In Korean markets they are usually labeled "LA-Style Galbi".
Perilla leaves have a minty licorice taste with nutty undertone. Skip if unobtainable.