Galbi Korean BBQ Short Ribs

Drescription

The longer you marinate these Korean sweet-and-savory ribs, the better. Look for flanken-cut short ribs in the meat department or ask your butcher to cut them for you. If you can't find perilla or shiso leaves, try using mint instead.

Ingredients

• 1 large asian pear or 2 firm ripe pears, peeled and grated
• 3 cloves garlic, grated
• 3 tablespoons reduced-sodium tamari
• 2 tablespoons toasted sesame oil
• 1 tablespoon packed brown sugar
• 2 teaspoons grated fresh ginger
• ¼ teaspoon ground pepper
• 6 bone-in flanken-cut beef short ribs (about 1 1/2 pounds), trimmed
• 12 small lettuce leaves
• 12 perilla leaves (see tips)
• 3 cups cooked brown rice
• ¼ cup ssamjang (see tips)
• kimchi for garnish

Directions

1. To marinate ribs: Combine pear, garlic, tamari, oil, sugar, ginger and pepper in a medium bowl, stirring until the sugar dissolves. Add ribs and massage the marinade into them. Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 1 day.
2. To grill ribs: Preheat grill to high.
3. Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest on a clean cutting board for 5 minutes, then cut each in half.
4. To serve: Assemble 12 lettuce wraps with 1 perilla leaf, 1/4 cup rice, one piece of meat and 1 teaspoon Ssamjang each. Garnish with kimchi, if desired.