Ingredients

MARINATED MEAT

1. 1/2 cup soy sauce
2. 1/4 cup Korean rice wine or mirin
3. 1/4 cup pineapple juice
4. 2 tablespoons sugar
5. 2 tablespoons Sesame Salt
6. 3 tablespoons chopped garlic
7. 1/4 cup chopped scallions
8. 1/4 cup minced onion
9. 1 tablespoon finely grated fresh ginger
10. 1 small Asian pear, cut into 1-inch chunks
11. 3 tablespoons Asian sesame oil
12. 2 teaspoons coarsely ground Korean red chile (gocho karu)
13. 2 teaspoons freshly ground black pepper
14. 4 pounds meaty flanken-style short ribs (see Note)

ACCOMPANIMENTS

1. 1 head red-leaf lettuce, separated into leaves
2. Sesame Salt
3. 4 large garlic cloves, thinly sliced
4. Scallion Salad for Barbecues
5. 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.