Los Angeles-style Kalbi

Ingredients:

• 1.8 kg Korean beef short ribs, 1 cm thick, on the bone
• 10 cloves garlic, peeled
• 1 small ripe Korean pear, peeled and finely chopped
• 2.5 cm ginger root, peeled
• A quarter of a small onion, peeled
• 1 cup soy sauce
• 3/4 tbsp. sesame oil
• 0.5 cup corn syrup
• 0.5 cups of sugar
• 1/4 cup mirin
• 1 tbsp. rapeseed oil (canola) or other neutral vegetable oil
• Green onions and toasted sesame seeds for serving

Preparation:

1. Place the ribs in a large bowl and cover completely with water. Let sit for 30 minutes.
2. Meanwhile, prepare the marinade.:
   
   Place the garlic, pear, ginger, and onion in a blender and blend until smooth. If necessary, thin the mixture by adding 1 teaspoon of water at a time.
3. In a large bowl, combine the soy sauce, sesame oil, corn syrup, sugar, and mirin. Add the pear mixture and stir.
4. Drain and rinse each rib, removing any bone splinters. Pat dry and transfer to the marinade, ensuring they are completely submerged. Marinate in the refrigerator for at least 4 hours, preferably overnight.
5. Drain any excess marinade from the ribs and place them on a baking sheet. Bring to room temperature for 20–30 minutes.
6. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat. Add the ribs in batches and cook, turning once, until browned on both sides and to your desired doneness, 3–4 minutes per side.
   
   Note
   If you can, look for Korean pears grown on Jeju Island at Korean markets. They are larger, sweeter, and juicier than their Asian cousins. If you can't find them, substitute Chinese or Japanese pears, or, as a last resort, Bere-Bosc pears.