LA Galbi

Ingredients

• 1.2kg beef short ribs, flanken cut 8mm thick
• 1 Korean pear, peeled and grated
• 1/2 onion, grated
• 8 tbsp soy sauce
• 4 tbsp light brown sugar
• 3 tbsp Korean cooking wine or mirin
• 2 tbsp toasted sesame oil
• 8 garlic cloves, minced
• 2 tsp grated fresh ginger
• 1 tsp coarsely ground black pepper
• 4 spring onions, finely sliced
• 1 tbsp toasted sesame seeds

Before you cook

• Soak the short ribs in cold water for 30 minutes to draw out blood, then drain and pat them completely dry
• Grate the pear and half onion into a large dish
• Whisk in the soy sauce, sugar, cooking wine, sesame oil, garlic, ginger and pepper
• Slice the spring onions

Steps

1. Lay the ribs in the marinade in overlapping layers, turning each piece so both sides are wet.
2. Cover the dish and refrigerate it for at least 4 hours, and ideally overnight.
3. Take the ribs out of the fridge 30 minutes before cooking so they lose their chill.
4. Heat a charcoal grill until the coals are covered in white ash, or set a cast-iron griddle over high heat.
5. Shake the excess marinade off each rib, since dripping sugar will flare and burn.
6. Lay the ribs on the hot grate in a single layer without crowding them.
7. Grill for 2 to 3 minutes until the underside is deeply browned and the fat is bubbling.
8. Turn the ribs and grill the second side for 2 minutes.
9. Move the cooked ribs to a board and let them rest for 3 minutes.
10. Cut between the bones with scissors into single-bone pieces.
11. Scatter with spring onions and sesame seeds.
12. Serve at once with rice, lettuce, sliced garlic and ssamjang.