Los Angeles-Style Kalbi

Ingredients:

• 1.8 kg Korean beef short ribs, 1 cm thick, with bones
• 10 cloves garlic, peeled
• 1 small ripe Korean pear, peeled, cored and coarsely chopped (see Note)
• 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 (canola) or other neutral vegetable oil
• Green onions and toasted sesame seeds, for serving

Preparation:

1. Place the beef ribs in a large bowl and cover 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, add water 1 teaspoon at a time to achieve the desired consistency.
3. In another large bowl, combine the soy sauce, sesame oil, corn syrup, sugar, and mirin. Add the pear mixture and whisk to combine.
4. Drain the ribs and pat them dry with paper towels, removing any bone splinters. Transfer the ribs to the marinade, making sure they are completely submerged. Refrigerate for at least 4 hours or overnight.
5. Drain any excess marinade from the ribs and place them on a baking sheet for 20-30 minutes to bring them to room temperature.
6. Heat vegetable oil in a large cast-iron skillet or sauté pan over medium-high heat. Add the ribs a few at a time and cook, turning once, until the desired doneness and a deep brown crust forms, 3-4 minutes per side.
   
   Note
   
   If possible, look for Korean pears grown on Jeju Island. They are larger, sweeter, and juicier than their Chinese or Japanese cousins. If you can't find them, substitute Chinese or Japanese pears, or, at a pinch, the Bere-Bosk variety.