Cup of Yum
1. Under running water rinse the 3 lb cross-cut beef short ribs and use your fingers to remove any bone debris from the bones.
2. Soak them in a cold bath for 20 minutes and replace the water halfway. This will remove any excess debris and blood from the short rib and clean them thoroughly.
3. In a blender, combine the ½ large Korean pear, ½ medium yellow onion, 6 cloves garlic, 1 inch ginger, 8 tbsp soy sauce, 7 tbsp mirin, 2 tbsp rice syrup, and 1 tsp crushed black pepper. Blend until it turns into a slushy consistency, and you don’t see any larger pieces.
4. Add the 1 tbsp roasted sesame oil and use a spatula to mix.
5. Place the short ribs in a food storage container and pour the marinade. Move the short rib around to make sure all the pieces are covered with the marinade. Put the lid on the container and marinate in the fridge for at least 4 hours (and no more than 8 hours). Halfway into marinating, turn the short ribs to ensure even marinade coverage.
6. One hour before cooking, move the short ribs from the fridge onto the counter so it comes to room temp.

Cooking method 1: Grill

1. Preheat your charcoal (or gas) grill.
2. Before placing the short ribs onto the grill, remove excess marinade so it doesn’t burn. Place the marinated short ribs in a single layer on the grill grates directly.
3. Cook the short ribs for 9-10 minutes total, flipping occasionally to cook both sides evenly.
4. Use an instant-read probe thermometer to measure the temperature of the meat. It should read above 145 °F. Once your galbi is caramelized, transfer to a plate to rest. Just before serving, I like to use scissors to cut the galbi into sections to make it easier to eat.

Cooking method 2: Stovetop

1. Heat a stainless steel pan over medium-high heat. You can use a cast-iron pan, however, the marinade will have a tendency to burn too quickly.
2. Once the pan is hot enough, add the marinated short ribs in a single layer making sure to remove excess marinade. The more marinade on the pan, the more likely it will burn.
3. Cook the short rib for about 8-10 minutes, flipping occasionally to caramelize both sides evenly. Use an instant-read probe thermometer to make sure the meat is cooked to at least 145°F (most galbi cooks well before 8-10 minutes and we cook it longer to caramelize the meat, but using the thermometer is also precautionary).
4. Transfer to a plate once finished and repeat with more meat if necessary. If you find that your pan has burn spots, carefully clean it in between cooking batches with a damp paper towel and tongs before cooking the next batch.
5. To serve, I like to use scissors to cut the galbi into sections to make it easier to eat.