Galbi BBQ Beef Short Ribs(Korean)

4 to 5 pounds beef short ribs, cut flanken-style or Korean-style, about ¼-inch thick
2 pears, peeled, cored, and coarsely chopped
12 garlic cloves, peeled
8 teaspoons grated peeled, fresh ginger
1 cup (240 ml) soy sauce
¾ cup (170 g) Demerara sugar or brown sugar
4 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons doenjang (soy bean paste)
1 tablespoon gochujang (red pepper paste, optional – only if you want a spicy version)
4 scallions, sliced thinly + more for garnish
sesame seeds for garnish

1.Have your butcher cut beef short ribs across the bones, otherwise known as flanken-style, Korean-style, or even Miami-style, about ¼-inch thick maximum. This can normally be done if you purchase meat at Asian supermarkets. Wash meat and dry with paper towels.
2.In a bowl of a large food processor (at least a 6-cup processor), whirl the pear, garlic, ginger, soy sauce, sugar, sesame oil, rice vinegar, doenjang, gochujang (if using) until smooth, about 30 seconds. Stir in the scallions.
3.Prepare two 9 x 13 baking dishes or disposable aluminum pans, enough to lay the short ribs flat in 2 to 3 layers. Spread some marinade at the bottom of the container, then place your first layer of ribs down. Repeat until you have 2 to 3 layers, with marinade in between. Pour the remaining on top.
4.Cover tightly and place in refrigerator. Marinate for at least 4 hours or up to 12 hours, turning meat once or twice to ensure even coating.
5.Preheat your grill to 375 F / 190 C. Scrape grate clean with a grill brush and oil grate, then cover with lid until target temperature is reached.
6.When the grill is ready, cook the short ribs, about 3 to 4 minutes each side, or until desired doneness is reached. Cook each batch with the lid down, as much as possible. Repeat until all ribs are done.
7.Cut between each rib for smaller, bite-sized portions. Sprinkle with scallions and sesame seeds.



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