Fire-Meat Marinade “Korean style” short ribs (3-4 per person) 1 Asian pear (or a red apple) 1 cup diced yellow onion 1/3 cup soy sauce 3 Tbs brown sugar 2 Tbs sesame oil 2 Tbs mirin (rice wine) 1 ½ Tbs minced garlic 1 Tbs honey 1/2 Tbs powdered ginger 1/2 tsp black pepper

1   Peel and core the pear. Dice as finely as your knife skills allow.

2   Peel and finely dice 1/2 a medium sized yellow onion (1 cup).

3   Place the diced pear and onion into a blender (or a large bowl if using a hand mixer). Add all of the other ingredients (except for the ribs, of course), and blend until the sauce is smooth.

4   Marinate the short ribs in the Bulgogi Sauce (in a large bowl or sealable plastic bag) in the fridge. 4 hours would be the minimum time to marinate but I prefer to leave overnight. Don’t leave the ribs in the sauce for more than 24 hours though as it can start to break down the meat and the texture won’t be as desirable after grilling.

5   When ready to grill these up, remove from the fridge and let the meat come to room temperature before throwing over the fire. Grill over Medium-Heat, with the lid open to monitor for sugar-induced flavor ups, for 5-6 mins a side.