Kalbi is the Korean word for barbecued beef ribs, and the country's rendition of the dish is one of the best around. Korean short ribs likely use much more sugar than the ones you're used to making, as these ribs are both wildly sweet and spicy; when you inevitably make the dish a second time, you may find yourself adjusting the levels of both elements.
Yields 4 to 6 servings.
Place your beef in a bowl and sprinkle your brown sugar over it, coating all of the beef evenly. Let the beef sit for 10 minutes while you make the marinade for it. Separately, mix you soy sauce, water, rice wine, onion, pear, garlic, sesame oil and peppers, whisking thoroughly. Put your beef inside a lockable bag or container and pour in the marinade. Seal and turn repeatedly to cover all the beef. Refrigerate overnight, or at a minimum four hours. Heat up your grill (eight gas and charcoal will be fine) to high. Drain the marinade off of the refrigerated beef and grill your ribs, flipping once and cooking about 4 minutes per side. Take off the grill and let them cool for a few minutes. Plate the short ribs, garnishing each portion with your sliced green onions. Enjoy!