Galbi

Method

1. Put 250 g of flanken-cut short ribs in a bowl of cold water and leave to soak for 30 minutes, changing the water once. This draws out the blood so the marinade tastes clean rather than metallic. Drain and pat every strip thoroughly dry with kitchen paper.
2. Lay the ribs flat on a board and, with the tip of a sharp knife, score the meat between and around the bones in a shallow criss-cross about 3 mm deep. This lets the marinade in and stops the strips curling on the grill.
3. In a bowl whisk 2 tbsp of soy sauce with 50 g of grated Asian pear, 30 g of grated onion, 2 cloves of minced garlic, 1 tsp of grated ginger, 2 tsp of soft brown sugar, 1 tbsp of rice wine, 1 tsp of toasted sesame oil and a good grind of black pepper. Stir until the sugar has dissolved; the pear enzymes will tenderise the beef.