Korean BBQ Short Ribs - LA Galbi

LA short rib is  one of my family's favorite Korean BBQ. It is sweet, tender and addictive. It is a popular party food that is made on birthdays and holidays.  Also, it has an interesting story. It's said that this dish originated in Los Angeles. Korean immigrants in Los Angeles started using thinly sliced short ribs for Korean BBQ.  Today LA Galbi is widely enjoy by Koreans in Korea as well.
Also, if I am ever lucky enough to have any leftovers, I make great tacos the next day. I take a warmed tortilla, put the LA galbi, chopped lettuce, avocado, sliced tomatoes and yogurt... it's absolutely delicious!
Here is my secret tip! -Use a kiwi in the marinade. Kiwi tenderizes the meat more than pear and pineapple.
Let's get started!

Ingredients
5 lb                                       LA galbi, beef short rib

LA galbi sauce
1 C + 2/3 C                          soy sauce
1 C + 2/3 C                          water
3/4 C                                    sugar
1 C                                       white wine
1 C                                       chopped green onions
1/3 C                                    sesame oil
1 T                                        minced ginger
1/2 C                                    minced garlic
one half                                kiwi, minced
1 t                                         pepper

Directions
Rinse the ribs to wash off bone dust.
Soak the LA Galbi cut short ribs in a cold water and remove blood for 2 hours or more- change water several times.
Drain the ribs and pat dry.
Put meat in a container.
Mix galbi sauce well and pour over the meat and marinate for 2 hours or more (over night is recommended).
Preheat the grill pan over medium high heat. 
Grill the short ribs, each side 2-3 minutes.

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