Kalbi (Hawaiian-Korean BBQ Short-Ribs) with Steamed Rice

ingredients
all
5 lb Korean-style beef short-ribs
1/2 cup soy sauce
1 cup brown sugar
packed
1/4 cup honey
1/3 cup mirin
1 onion
peeled and rough chopped
1 Asian pear
peeled, cored and rough chopped
7 cloves garlic
peeled and smashed
2 inch knob of ginger
3 tbsp sesame oil
1 tbsp gochujaru
Korean chili powder
1 tbsp gochujang
Korean chili paste
1 tsp black pepper
ground
Rice bran or canola oil
as needed for grilling
1 bunch scallions
thinly sliced
1/4 cup sesame seeds
toasted
4 cups sushi rice
or jasmine
5 cups water
cookware
For the Short Ribs
1
Rinse meat with cold water, for this style of cut, there may be bone shards. Pat dry and keep refrigerated while preparing marinade.
For the Marinade
2
To make the marinade, combine all ingredients in a blender or food processor and blend. Another method is to finely mince/grate onion, pear, garlic, ginger and combine with the rest of the ingredients in a bowl.
For the Grilling
3
Mix your marinade with the beef and let sit in the refrigerator for at least 1 hour or overnight. Turn several times to make sure the beef is evenly coated with the marinade.
4
Heat grill or grill plate to hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3-4 mins per side.
5
Garnish with sliced green onions and sesame seeds.
For the Rice
6
Rinse the rice in a strainer until the water runs clear. Combine with water in a medium pot, bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Once all the water has been absorbed, remove from heat and let rest for another 10-15 minutes. If using a rice cooker, reduce water to 4 ½ cups instead of 5 cups.