|1 medium onion, cut into 1-inch pieces|
1 Asian pear, peeled and cut into 1-inch pieces
5 cloves garlic
ginger, peeled and cut into ¼-inch pieces
1 cup soy sauce
½ cup water
¼ cup packed brown sugar
|2 tbsp mirin |
1 tbsp black pepper, freshly ground
4 scallions, thinly sliced
2 tbsp toasted sesame oil
2 tbsp toasted sesame seeds, lightly crushed
1.4kg beef short ribs, about ½-inch thick
- Combine onion, pear, garlic and ginger in a food processor and process to a coarse purée (scraping down the sides of the bowl as needed) for about 30 seconds.
- Stop processor and add soy sauce, water, sugar, mirin and pepper. Continue processing until liquids and sugar are well combined with vegetables, for about 15–30 seconds longer. Transfer the mixture to a medium bowl and stir in scallions, sesame oil and sesame seeds.
- Place beef in a gallon zipper-lock bag or large baking dish. Pour marinade over the meat. Toss to evenly distribute the marinade, then seal the bag, removing as much air as possible (if using a baking dish, wrap tightly with plastic wrap).
- Transfer meat to the refrigerator, and marinate for at least 1 hour – or up to 24 hours (the longer the better).
- Light one chimney full of charcoal. When all the charcoal is lit and covered with grey ash, pour it out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover and preheat for 10 minutes.
- Clean and oil grilling grate.
- Remove meat from the marinade and wipe off excess. Place directly over the hot side of the grill.
- If using a charcoal grill, leave uncovered; if using a gas grill, cover.
- Cook, turning occasionally, until beef is cooked through and lightly charred on both sides, about 6-8 minutes in total (3–4 minutes per side). Transfer to a serving platter and allow to rest for at least 2 minutes before serving.