Ingredients

5 lbs Beef Short-Ribs

1 cup Soy Sauce, preferably light

1 cup Brown Sugar

½ cup Mirin

1 Garlic, full bulb

1 Onion

2 Jalapeno

1 Kiwi

1 Tbsp Black Pepper, cracked

1 cup Water

1 Bay Leaf

2 Tbsp Sesame Oil

3 Green Onion, chopped

2 Tbsp Vegetable Oil

1 Tbsp Sesame Seed, toasted

Method

1.  Rinse short-ribs under cold water to remove bone dust and fragments. Place ribs in a large bowl and cover with cold water. Allow to sit for a minimum of 30 minutes. Drain water, rinse several times and refill with clean water and allow to soak for 30 more minutes. This will remove blood from the ribs, giving you a cleaning finished product.

2. In a blender, combine soy sauce, brown sugar, Mirin, garlic, onion, jalapeno, kiwi, and black pepper. Blend until the onion has been pureed.

3. Drain water from the bowl and rinse once more. Add the soy marinade and add 1 cup of water, bay leaf, sesame oil, and green onion. Cover the bowl and place in the fridge overnight.
4. Heat the pan and add 2 Tbsp of oil. Place 3-4 pieces of ribs into the pan. Turn after 2-3 minutes when the meat is lightly charred and repeat. If you like your Galbi more saucy, add some of the marinades and reduce. Garnish with sesame seeds.

**Choose lightly marbled meat without large areas of fat. I prefer meat with bones from Sam’s Club but Costco has beautiful boneless short-ribs.