BEEF: Beef ribs--Kalbi style

BEEF RIBS—KOREAN KALBI STYLE:

2 lbs. short-ribs, preferably from the Korean supermarket

4 sprigs green onions, finely chopped            

  

marinade:

   ½ cup soy sauce                              

   1 small onion

   1 small Asian pear or semi-sweet apple       

   6 garlic cloves, minced

   2 tbsp. sesame oil

   3 tbsp. sugar or 4 tbsp. honey                                  

   1 tbsp. rice wine

   ½ tsp. black pepper                                      

   1-inch piece fresh ginger                                         

   extra water & soy sauce as needed

Peeled and cored pear & cut into coarse chunks. Add all marinade ingredients into blender and blend together.

Pour this into a large non-reactive bowl and add green onions.  If the marinade is too thick, dilute it with equal amount of soy sauce and water and adjust to taste. Add beef and mix it well with the marinade, making sure the meat is well coated. Cover bowl and marinade for at least 1 hour, preferably for 6-24 hours in the refrigerator.

If preferred, the meat and marinade can be transferred to a leak-proof zip loc bag and stored in freezer for up to 1 month.

Cook beef on a tabletop hibachi or on a BBQ over direct heat.