Galbi (Korean-Style Short Ribs)

Source: https://cooking.nytimes.com/recipes/1014547-galbi-korean-style-short-ribs

INGREDIENTS 3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style) ⅓ cup soy sauce ⅓ cup brown sugar ⅓ cup rice wine 1 tablespoon sesame oil 2 teaspoons black pepper ¼ teaspoon cayenne or gochujang 1 medium onion, peeled and quartered 8 garlic cloves, peeled 1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple) 1 1-inch chunk of ginger, peeled 2 teaspoons sesame seeds Lettuce leaves Sliced red or green hot pepper, optional Ssamjang (spicy Korean soybean paste), for dipping, optional Steamed rice, optional

Directions
 * 1) Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
 * 2) Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
 * 3) Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.