Galbi

Method

Combine soy sauce, grated pear, onion, garlic, ginger, sesame oil, and mirin in a bowl to create the marinade. Score the meat side of the ribs in a crosshatch pattern and place them in a large shallow dish. Pour the marinade over the ribs, ensuring they are well coated, then cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally. Heat a charcoal grill or barbecue to high heat and lightly oil the grate. Remove the ribs from the marinade and grill for 3-4 minutes per side over direct heat until caramelised and cooked through, basting occasionally with remaining marinade. Transfer to a serving platter, garnish with spring onion and sesame seeds, and serve immediately with steamed rice and kimchi.