Galbi Korean Short Ribs

INGREDIENTS:

  • 3lbs short ribs, cut thin cross wise about 1/2 inch or less

  • 1/3 cup soy sauce or Tamari

  • 1/3 cup sugar, preferably brown

  • 1/3 cup rice wine (Shaoxing is the best)

  • 1 tablespoon sesame oil

  • black pepper ground to taste

  • 1/4 teaspoon cayenne

  • 1 onion, quartered

  • 8 garlic cloves peeled

  • 1 pear peeled/cored

  • 1 inch chunk giner peeled

  • 2 tablespoons sesame seeds

  • 1 green pepper such as Serrano

  • 1 red pepper such as Anaheim

  • 1 head lettuce

 

INSTRUCTIONS:

  • Mix together soy sauce, sugar, rice wine, sesame oil, several grinds of black pepper, and cayenne in a small bowl

  • Put peeled and quartered onion, peeled garlic, pear, ginger, into a food processor or blender and blend until smooth

  • Add smooth mixture from blender into the bowl with soy sauce mixture

  • Place dried ribs in large flat serving dish or bowl and cover with sauce. Cover the dish and place in refrigerator overnight (or at least 2 hours if short on time)

  • Let ribs and mixture come to room temperature while a grill is warmed up to hot (400-500 degrees)

  • Broiling in the oven is also possible but a little more difficult

  • Grill each rib for about 3 minutes per side, getting a nice dark grill mark on each side. Since they are so thin not much cooking time is needed, but cook a high temperatures to sear.

  • Slice the peppers and pull out individual lettuce leaves to service "wrap style" with each rib