Korean beef short ribs (Galbi)

Name: Korean beef short ribs (Galbi)
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Korean
Ingredients: 1 rack of beef short ribs (3-point); 1 Asian pear; 2 shallots; 4 cloves garlic; 1½ tbsp brown sugar; 1 tbsp rice vinegar; 1½ tbsp soy sauce; 1 tsp sesame oil; 1 tsp cooking salt; To serve: steamed white rice, kimchi, and baby gem lettuce cups

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Korean beef short ribs (Galbi)

Ingredients

1 rack of beef short ribs (3-point)
1 Asian pear
2 shallots
4 cloves garlic
1½ tbsp brown sugar
1 tbsp rice vinegar
1½ tbsp soy sauce
1 tsp sesame oil
1 tsp cooking salt
To serve: steamed white rice, kimchi, and baby gem lettuce cups

Directions

You have two options with the beef: either ask your butcher to cut the ribs across the bones, or you can do as I did—remove the bones and slice the meat around 5mm (0.2 inches) thick.
To make the marinade, grate the shallots, garlic, and pear into a bowl. Then add the vinegar, soy sauce, sesame oil, brown sugar, and salt. Mix well.
Add the sliced beef to the marinade, making sure it's completely coated. Cover and leave in the fridge to marinate for 2-24 hours.
Preheat your grill to a high heat. Grill the ribs for 3-4 minutes on each side, aiming to get a nice char on the outside while keeping the middle rosy pink.
Remove the ribs from the grill and let them rest for 4-5 minutes before cutting them into smaller pieces. Serve with steamed white rice, kimchi, and lettuce cups. Enjoy!