Ingredients:
16 ribs *
1 cup soy sauce, 3/4 cup sugar, 1/2 cup water
1 Asian pear, chopped ** (or 1/2 Korean pear)
1 onion, chopped
2 tablespoons minced garlic
4 tablespoons sesame oil
1 tablespoon ground pepper
1 tablespoon juice of ginger
(*Get ribs from Korean market, it’s easy. There are two types of cut.One is that the rib is wrapped with thinly sliced meat with one side attached to a bone.The other is 1/3 to 1/4 inch thick meat sliced across the bone, so 3-4 bones are in one piece.)
(**Pear acts as a tenderizer, also adds flavor. The best is Korean pear which contains more water and sweet flavor, has soft texture, and it is almost large as a cantaloupe.
If you don’t have a access to it, use kiwi, but small amount.)

Method
Wash meat.Rarely but sometimes you can find tiny bone scraps stick to the meat.
Soak in water for 1 hour, drain.In a food processor, add chopped onion and pear, puree finely.
Pour out to a large bowl, add remaining ingredients, stir.Marinate beef for 8-10 hours or overnight.They cook fairly fast, 2-3 minutes on one side. Traditionally, it is grilled with a wood charcoal butcertainly you can grill on a gas stove or out door grill.

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