Pansanggi

Ingredients

• Vegetable oil (2 tablespoons)
• Toasted sesame seeds (1 tablespoon)
• Green onions (4, chopped)
• Pear (1, grated)
• Brown sugar (2 tablespoons)
• Sesame oil (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Soy sauce (1/2 cup)
• Beef short ribs (2 pounds)

Instructions

1. In a bowl, combine soy sauce, minced garlic, grated ginger, sesame oil, brown sugar, grated pear, chopped green onions, and toasted sesame seeds to make the marinade.
2. Place the beef short ribs in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the ribs. Let marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat the grill to medium-high heat.
4. Remove the ribs from the marinade and discard the excess marinade.
5. Brush the grill grates with vegetable oil to prevent sticking.
6. Grill the short ribs for about 5-7 minutes per side, or until they reach your desired level of doneness.
7. Remove from the grill and let rest for a few minutes before serving.
8. Serve the pansanggi with steamed rice and your choice of side dishes.