Grilled marinated beef short ribs (Galbi-gui)

1. Soak the short ribs (ideally thin, cross-cut "LA galbi" strips) in cold water for 1 hour to draw out the blood, then pat dry with kitchen paper.

2. Finely grate the peeled pear, the garlic and the ginger, and mix with the soy sauce, water, brown sugar, sesame oil and pepper.

3. Toss the ribs well with the marinade in a bowl, cover and refrigerate for at least 4 hours, preferably overnight.

4. Heat a grill or grill pan until very hot, let the excess marinade drip off the ribs and cook them for 3-4 minutes per side, until nicely caramelised.

5. Boil the leftover marinade in a small pan for 2-3 minutes until thick, and brush it over the meat a few times while grilling.

6. Cut the ribs into bite-sized pieces with scissors, sprinkle with spring onion and sesame seeds, and serve with rice, lettuce leaves and ssamjang.

Tip: Galbi is the king of Korean barbecue: the sugary marinade burns easily, so grill over steady medium-high heat and don't walk away. In Korea the meat is cut at the table with scissors – a fun bit of theatre at home too.