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 the ribs are very thick, you can lightly score them against the grain to help absorb the marinade.

In a large bowl, combine the soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, grated Asian pear, grated onion, and black pepper. Whisk all ingredients together until the sugar is fully dissolved and the marinade is well combined.

Place the prepared short ribs into the bowl with the marinade, ensuring each piece is fully coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the best flavor and tenderness. Turn the ribs occasionally if not fully submerged.

Preheat your grill (charcoal, gas, or indoor grill pan) to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the short ribs from the marinade, allowing any excess to drip off. Discard the remaining marinade.

Place the marinated short ribs on the hot grill. Grill for 3-5 minutes per side, depending on thickness and desired doneness. Cook until they are nicely charred, caramelized, and cooked through. Be careful not to overcook, as they can dry out quickly.

Once cooked, transfer the Galbi to a cutting board or platter. Let them rest for a few minutes before slicing into individual riblets or serving whole. Garnish with chopped green onions and toasted sesame seeds. Serve immediately with rice and various banchan (Korean side dishes).