Galbi Korean BBQ Short Ribs

Rinse the flanken-cut short ribs under cold water to remove any bone fragments. Pat them thoroughly dry with paper towels. If desired, you can make a few shallow slits on the meat side of each rib to help the marinade penetrate deeper, but ensure not to cut through the bone.

In a large bowl or blender, combine the soy sauce, brown sugar, grated Asian pear, grated yellow onion, minced garlic, grated ginger, sesame oil, mirin, and black pepper. Blend until smooth. If the marinade is too thick, add 1/4 cup of water to reach a pourable consistency.

Place the prepared short ribs in a large shallow dish or a resealable plastic bag. Pour the marinade over the ribs, ensuring all pieces are well coated. Cover the dish or seal the bag and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to fully develop and tenderize the meat.

When ready to cook, remove the ribs from the refrigerator at least 30 minutes before grilling to bring them closer to room temperature. Preheat your outdoor grill to medium-high heat (about 400-450F / 200-230C) or a large cast-iron skillet or grill pan over medium-high heat.

Lightly oil the grill grates or pan. Place the marinated short ribs on the hot grill or pan, shaking off any excess marinade. Grill for 3-5 minutes per side, depending on thickness and desired doneness. The ribs should have nice char marks and be cooked through but still tender. Avoid overcrowding the grill to ensure even cooking.

Once cooked, transfer the Galbi Korean BBQ Short Ribs to a platter. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat. Garnish with chopped green onions and toasted sesame seeds before serving immediately with rice and banchan (side dishes).