Suwon-Style Marinated Grilled Galbi

How to make it

1. 1

   Prep

   • Draw the blood out of the short ribs and pat them dry. / • Grind the Korean pear, onion, and kiwi down to a juice. / • Slice the green onions into rounds.

2. 2

   Mix the ground pear, onion, and kiwi with the soy sauce, sugar, corn syrup, matsul, garlic, sesame oil, and black pepper.

3. 3

   Marinate the short ribs for 6 to 12 hours.

4. 4

   Grill them slowly over medium heat, in a pan or on a grill.

5. 5

   Raise the heat at the end to bring gloss and color to the surface.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Too much kiwi, or too long a marinade, turns the meat mushy and the texture falls apart.
• Marinated meat has sugar in it and scorches easily, so start over medium heat.
• If the blood isn't drawn out fully, an off smell lingers and the marinade tastes muddy.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Once it is on the grill there is nothing to fix. If the marinade is too salty, let it down with water or pear juice before it goes on.

Storage

Raw marinated meat keeps 1 day refrigerated, 2 weeks frozen. Grilled meat keeps 2 days refrigerated, but it's at its best served the same day.