Ingredients

1. •4 Pounds of thinly sliced short ribs
   

2. •3 Tablespoons honey
   

3. •1/2 Cup dark brown sugar
   

4. •1 Cup soy sauce
   

5. •1/4 Cup water
   

6. •1 Tablespoon fresh ginger, grated
   

7. •3 Tablespoons soju (Korean wine)
   

8. •2 Teaspoons Korean dark sesame seed oil
   

9. •1/4 Teaspoon red pepper powder (kochu garu)
   

10. •1/2 Cup red pepper paste (kochu jahng)
    

11. •1/4 Teaspoon black pepper
    

12. •1 Medium size red onion
    

13. •10 Cloves fresh garlic, grated
    

14. •1 Bunch scallions, chopped
    

15. •1 Asia pear, grated with juices
    

16. •2 Tablespoons roasted sesame seeds
    

Directions
In a large pot, add meat and enough water to cover the meat. Using a colander, rinse and drain the meat at least three times to remove small shards of bones.

In a large mixing bowl or pot, whisk together the honey, brown sugar, soy sauce, water, ginger, soju, sesame seed oil, red pepper powder, red pepper paste and black pepper until all of the brown sugar has dissolved.

In the same bowl or pot, add scallions, onions, garlic, Asian pears and sesame seed and mix until all ingredients are thoroughly combined. Pour the marinade over the meat. Gently toss until the ribs are thoroughly coated.

Cover and refrigerate for at least 5 hours or overnight. For best results, marinate overnight.

Heat grill to high. Remove the ribs from the marinade and grill until slightly charred, about 3-5 minutes and flip. Grill for another 3-5 minutes. Timing depends on the thickness of the ribs so watch it closely.

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