Grilled Korean Kalbi

I LOVE KALBI!!! It’s usually expensive when you order it at Korean BBQ restaurants and pretty easy to prepare at home if you can get your hands on the cross cut beef short ribs. The marinade is listed below. Take everything below the ribs and put it in a blender. Then pour the marinade into a casserole dish with the ribs and let it marinade for at least a few hours. The kiwi juices will tenderize the meat so make sure you don’t add more than 1 kiwi.

5 pounds Korean style beef short ribs
1 cup Brown Sugar, packed
1 cup Soy Sauce
1/2 cup water
1/4 cup Mirin (can substitute chinese rice wine)
1 small Onion, peeled and finely grated
1 small Asian pear, peeled and finely grated (w/ juices)
1 kiwi, peeled and finely grated (w/ juices)
4 tablespoons minced garlic
1 tablespoon minced ginger
2 tablespoons Dark Sesame Oil
1/4 teaspoon Black Pepper
2 Green Onions, thinly sliced (optional)
Sesame Seeds (for garnish)