Galbi Tacos

Pat the Beef short ribs, flanken cut dry with paper towels. If the ribs are very thick, you may butterfly them slightly to ensure even cooking, but flanken cut is usually thin enough.

In a large bowl, combine the Soy sauce, Brown sugar, Sesame oil, Garlic, Ginger, Asian pear, Mirin, Black pepper, 40g Gochujang, and Gochugaru. Whisk until the Brown sugar is dissolved.

Add the Beef short ribs, flanken cut to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.