A Korean barbecue staple, flanken-style short ribs tenderize in a sweet and salty marinade that sizzles and chars when it hits the grill. Slideshow: More Short Rib Recipes
Combine soy sauce, brown sugar, pear, apple, pineapple, corn syrup, onion, salt, and garlic in a blender; process until smooth. Pour the mixture into a large bowl or 6-quart Dutch oven. Add 3 cups cold water, sake, and mirin.
Add short ribs to marinade, and turn to coat. Cover and chill for at least 24 hours.
Preheat a charcoal or gas grill to medium-high (about 450°F).
Remove short ribs from marinade; discard marinade. Grill short ribs, uncovered, turning often, until slightly charred but still tender, 5 to 6 minutes.
Serve short ribs with rice, kimchi, and lettuce. To make wraps, spoon rice into lettuce leaves. Top with short rib meat and kimchi.
Galbi wrapped in lettuce, the best!! thank you!