The Best Korean Barbecue You'Ve Ever Tasted!

• 1 large Fuji apple
• 1 large Asian pear
• 1 1/4 cups soy sauce
• 3/4 cup sugar
• 1 onion, roughly chopped
• 4 green onions, chopped
• 5 cloves of garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons sesame seeds
• 1/4 cup sesame oil
• 5 pounds LA-style beef short ribs (short ribs cut thinly and across the bone, 1/4-inch thick)

1. For the marinade: Grate the apple and pear into a large bowl, making sure to catch all of their juices.
2. Add the soy sauce, sugar, onions, garlic, ginger, sesame seeds, and sesame oil, mixing thoroughly.
3. Add the short ribs to the bowl and mix everything well by hand, ensuring that all the ribs are thoroughly coated with the marinade. Place the bowl in the refrigerator to marinate the meat for at least 12 hours before cooking. (The longer you marinate the meat, the better it tastes! I did mine for about 24 hours.)
4. If using a grill: Grill ribs for about 5 to 7 minutes, or until the meat is browned on all sides. Serve hot!
5. If using an oven: Line a roasting pan with aluminum foil. Place 7 or 8 strips of meat on a nonstick rack, then put the rack on top of the lined roasting pan. Cook at 400u0b0 F for 15 minutes, depending on your oven. Flip the meat and continue cooking for another 5 to 10 minutes. Cook the meat in batches until it is all roasted. Serve hot!
6. If you wish to save the meat for later, marinate it for 24 hours, then place it in plastic freezer bags and freeze until needed. When you wish to cook the meat, remove it from freezer and have it defrost overnight in the refrigerator.

apple, asian pear, soy sauce, sugar, onion, green onions, garlic, ginger, sesame seeds, sesame oil, short ribs

Taken from food52.com/recipes/21910-the-best-korean-barbecue-you-ve-ever-tasted (may not work)