Korean Style Galbi ( A.K.A Short Ribs )



3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup rice wine
1 tablespoon The Good Stuff seasoning
2 teaspoons black pepper
¼ teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
 Lettuce leaves
 Sliced red or green hot pepper, optional
 Ssamjang (spicy Korean soybean paste), for dipping, optional
 Steamed rice, optional
Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In a bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper, cayenne and
The Good Stuff seasoning.
In a food processor, place onion, garlic, pear and ginger. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.
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