Korean Short Ribs

• 6 garlic cloves, halved
• 1 small Asian pear, peeled and coarsely chopped
• One 4-inch piece of daikon, peeled and diced (1 cup)
• 1 small onion, peeled and coarsely chopped
• 1/4 cup chopped fresh ginger
• 1 1/2 cups soy sauce
• 1/2 cup sugar
• 1/2 cup mirin (sweet rice wine)
• 2 teaspoons toasted sesame oil
• 1/4 cup toasted sesame seeds
• 3 pounds flanken-cut beef short ribs (cut across the bones)

1. In a food processor, finely chop the garlic, pear, daikon, onion and ginger.
2. Add the soy sauce, sugar, mirin, sesame oil and sesame seeds and puree.
3. Transfer the marinade to a large bowl or sturdy resealable plastic bag.
4. Using a sharp knife, make slits in the flanken ribs every 1/2 inch, cutting to within 1/2 inch of the bones.
5. Add the meat to the marinade and refrigerate overnight.
6. Light a grill.
7. Wipe the marinade off the meat.
8. Grill the meat over moderately high heat, turning often, until nicely browned and charred in spots, about 10 minutes total.
9. Let rest for 2 minutes, then serve.

garlic, asian pear, daikon, onion, fresh ginger, soy sauce, sugar, mirin, sesame oil, sesame seeds, flankencut beef short ribs

Taken from www.foodandwine.com/recipes/korean-short-ribs (may not work)