Kalbi, Korean Barbeque Short Ribs

Kalbi, Korean Barbeque Short Ribs

For the marinade:

2 cups soy sauce

½ cup sugar, white

½ cup sugar, brown

10 cloves garlic

1 large knob of ginger

1 bunch cilantro

1 pear, chopped, do not remove skin

1 yellow onion

1 cup water

Place all ingredients in a blender and puree until smooth. Pour over the short ribs and refrigerate for an hour.

For the grill:

2-3 pounds of ¼ inch sliced short ribs or thinly sliced boneless short rib meat

Grill on very high heat for 2-3 minutes per side at most.  The only thing you want to be sure to accomplish is a dark grill mark for flavor.  They should cook very quickly.  Over cooking them will make them too chewy.  Serve with pickled vegetables, rice or cucumber salad.

The marinade poured over the short ribs.