1/4 cup soy sauce
1/4 cup fresh Asian pear juice or puree (optional) or pear
2 tablespoons of toasted sesame oil
2-3 cloves garlic, crushed
1-2 green onions, chopped
1 1/2 teaspoons grated fresh ginger
1 tablespoon packed brown sugar
1 teaspoon toasted sesame seeds
A pinch of freshly ground black pepper
Marinate for at least two hours in a ziploc bag or whatever you have available.
Prepare the grill. A gas grill will work but, according to Gregory, “Koreans prefer the char of charcoal.” Third choice is a broiler.
Drain excess marinade off ribs and reserve. Cook ribs, turning often with metal tongs. Depending on the thickness of the meat and the heat of the grill, this may take as little as 5 minutes, or as many as 15 minutes. Tend the grill carefully, watching for flare-ups which can be put out with a cupful of water.
Toward the end of the cooking process, pour remaining marinade over ribs, cook another minute to caramelize, then pull off to check for done-ness. Gregory’s tip is to cut a piece and taste it. The middle should look the way you like your steaks to look, which is probably not too bloody, and definitely not too dry.
Serve with rice, torn lettuce and a julienne of green onions, and a sesame oil and soy sauce dressing.