Kalbi (also called galbi) is traditionally made with beef short ribs, but can also be made with chicken.

The ribs are cut across the bone, marinated, grilled and served with kimchee and steamed rice. You can buy kimchee (spicy, marinated cabbage) at Asian and Korean food stores. Ask the butcher to cut the short ribs into thin strips or ask for Miami ribs.

Koreans would likely use bone-in chicken thighs for this dish, but we found that boneless, skinless chicken thighs absorbed more of the marinade.

The Asian pear is considered a tenderizer.

2 pounds (1 kilogram) thinly sliced beef short ribs

500 grams (1 pound) boneless, skinless chicken thighs

Marinade:

½ cup sugar

1 teaspoon freshly ground pepper

2/3 cup soy sauce

1 cup chopped green onions

3 tablespoons chopped garlic

1 tablespoon grated fresh ginger

2 tablespoons sesame seeds

1/3cup sesame oil

¼ cup mirin

1 Asian pear, grated

1 cup sliced onion

Garnish:

1 tablespoon sesame seeds, toasted

¼ cup chopped green onions

Trim meat of excess fat and place short ribs and chicken in separate bowls.

Combine sugar, pepper, soy sauce, green onions, garlic, ginger, sesame seeds, sesame oil, mirin, pear and onion in a bowl to make marinade.

Pour two-thirds of marinade over beef and remainder over chicken. Refrigerate for at least four hours or overnight. Turn meat at least once during the marinating process.

Heat grill to medium-high.

Drain off excess marinade and grill short ribs for about 2 minutes per side, depending on thickness or until brown and caramelized at the edges, but still slightly rare in the middle.

Cook chicken for 6 minutes a side or until cooked through. Sprinkle with toasted sesame seeds and chopped green onions. Serves 6.