Korean Kalbi

• 1 pound beef short ribs, cut against the bone, lengthwise. 1/8 - 1/4 inch thick
• 1/2 cup sake
• 1/2 cup asian pear juice (or apple juice)
• 1/2 cup Tamari (or soy sauce)
• 1/8 cup honey powder or brown sugar
• 4 cloves garlic, crushed
• 1/8 cup sesame oil
• 2 tablespoons sesame seeds
• 1/4 cup chopped green onion
• black pepper to taste

1. lay out the ribs in a single layer and pour sake and juice evenly over each rib. Turn over and do the same. Cover or place in a ziploc and marinate for at least 2 hours.
2. Mix the remaining ingredients and pour into the ziploc with the ribs.
3. Lay the bag of ribs as flat as possible so that the ribs can marinate evenly. Leave in the fridge at least overnight. (Sometimes I freeze the bags of ribs and defrost when I want to eat them).
4. Grill on medium heat, turning once. Or you can broil in the oven on both sides.

short ribs, sake, asian pear juice, tamari, honey powder, garlic, sesame oil, sesame seeds, green onion, black pepper

Taken from food52.com/recipes/8674-korean-kalbi (may not work)