5 lbs of kalbi (beef short ribs cut Korean-style)
3 cans of Korean pear juice (or 2 grated Korean pears if they are in season)
1 C water (or Sprite or 7-Up)
1 head of garlic, finely minced
1-inch piece of ginger, finely minced or grated
1 1/3 C soy sauce
1/3 C brown sugar
1/4 C white sugar (or honey)
cracked black pepper to taste
1. Place ribs in a large bowl or container and fill with cold water. Let soak for about 15 minutes to remove any excess blood and bone shards. Drain water.
2. Mix the remaining ingredients in a large bowl, container or pot. Pour over the ribs. Let marinate for at least 24 hours.
3. Grill for 2-3 minutes per side or until nicely charred, but not overcooked.