5lbs Korean Short Ribs
Marinade
1 Cup Brown Sugar
1 Cup Water
1 Cup Korean Pear Juice
1 Cup Naturally Brewed Soy Sauce
¼ Cup of Corn Syrup
¼ Cup of Sake
12 Garlic Cloves (Smashed)
1 TBSP Sesame Oil
½ tsp Black Pepper
½ Kiwi (Smashed)
Rinse the ribs in cold water to remove the blood and bone fragments.
In a mixing bowl combine all the ingredients sugar, water, pear juice, soy sauce, corn syrup, sake, garlic, sesame oil, black pepper, and kiwi. Mix well and set aside.
Place your choice of meat into a casserole dish and pour the mixture over the galbi. Make sure that the ribs are fully submerged in the marinade. For best results refrigerate overnight.
Grill galbi over medium high heat until meat is cooked.
Serve with rice, banchan (korean side dishes), lettuce leaves, and a spicy sauce ssamjang.
Korean Pear Juice can be substituted for 1 Fresh Asian Pear (Grated). I prepare it both ways depending on the availability.
I prefer Sake over Mirin for this recipe because it contains a lower sugar content.
