ingredients
MARINATED MEAT

* 1/2 cup soy sauce
* 1/4 cup Korean rice wine or mirin
* 1/4 cup pineapple juice
* 2 tablespoons sugar
* 2 tablespoons Sesame Salt
* 3 tablespoons chopped garlic
* 1/4 cup chopped scallions
* 1/4 cup minced onion
* 1 tablespoon finely grated fresh ginger
* 1 small Asian pear, cut into 1-inch chunks
* 3 tablespoons Asian sesame oil
* 2 teaspoons coarsely ground Korean red chile (gocho karu)
* 2 teaspoons freshly ground black pepper
* 4 pounds meaty flanken-style short ribs (see Note)

ACCOMPANIMENTS

* 1 head red-leaf lettuce, separated into leaves
* Sesame Salt
* 4 large garlic cloves, thinly sliced
* Scallion Salad for Barbecues
* Korean Chili Sauce

directions

1. MARINATE THE MEAT: Combine all of the marinade ingredients in a food processor and puree; transfer to a bowl. Add the ribs and let marinate at room temperature for at least 3 hours or refrigerate overnight.
2. Light a grill or preheat the broiler. Remove the ribs from the marinade and shake off any excess. Grill or broil the ribs until cooked through, about 5 minutes per side. Serve the short ribs with the accompaniments and let diners wrap their own meat.

NOTES Kalbi is available pre-cut at Korean markets, both on and off the bone. Flanken-style, or L.A. cut, short ribs are sliced 1/2 inch thick across 3 ribs.

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