Step 1

Make puree. In a food processor, add onion, Korean pear, garlic, and ginger. (You can also grate everything with a box grater.) Set aside.

Step 2

Make marinade. In a large bowl, add soy sauce, brown sugar, Maesil Cheong (optional) and Mirin. Mix until sugar mostly dissolves. Add onion + apple puree. Add green onions. Mix again.

Step 3

Mix together. Add beef short ribs to the marinade and mix together, with hands. Make sure every rib is well coated. Drizzle with sesame oil and mix again.

Step 4

Add Coke. Pour Coca-Cola directly on top of the ribs. It will foam and bubble. Mix well. Cover and marinate overnight in the fridge.

Step 5

Prep. When ready to grill, remove from the fridge and let stand at room temperature for 1 hour. Heat grill on high and make sure to oil the grates well.

Step 6

Grill. Grill ribs on each side until cooked through but still tender, about 6-8 minutes total. Be careful not to overcook or burn the ribs. Charred edges here and there are OK.

Step 7

Serve. Transfer to a plate and serve with rice, lettuce wraps, ssamjang, and banchan (Korean side dishes) of choice. Enjoy!

Step 8

If you don't have access to a grill, a good substitute is using the oven BROIL function. Line a sheet pan with foil and reposition oven racks so they are 5-6 inches from the heat source. Preheat for 10 minutes on HIGH heat.

Step 9

Place single layer of Galbi on the sheet pan, making sure not to overcrowd the pan. Broil until cooked through, about 6-8 minutes total. Flip about halfway so that both sides get evenly cooked. Plus, you'll get those little charred edges. Warning: the marinade contains a high amount of sugar so be prepared for the marinade to burn and smoke on the sheet pan.

Step 10

Serve with rice, lettuce wraps, ssamjang, and banchan (Korean side dishes) of choice. Enjoy!