3-4poundsbeef short ribs (good quality English cut)
¼cuprice wine (or Mirin)
¼cupabout 1/2 of a medium Korean/Asian pear grated
¼cupabout 1/2 of a medium onion grated
Rinse the ribs and drain water. Trim excess fat. Butterfly the short ribs so the meat is 1/4 to 1/2-inch thick. (See below for the instructions.)
Mix all marinade ingredients well. Marinate the meat for at least 6 hours (overnight for best results). The thicker the meat the longer you'll want to marinate.
It's best to grill over charcoal or wood charcoal (sootbul), but a gas grill works well too. Grill over medium high to high heat, turning only once, 2 - 3 minutes on each side. Make sure to preheat the grill for nice grill marks.
Galbi can be broiled in the oven. Set the oven to broil and preheat. Lay the meat in a single layer on a broil pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook for 5 to 6 minutes. Flip them over and cook for an additional 3 -4 minutes until nicely charred.)