Ingredients:

1/2 kg Beef Ribs
5ml Sesame Seeds
1 cup Soy Sauce
15ml Sugar
20ml Sesame Oil
1 Onion
6 Clvs Garlic
1 Pear
Salt (to taste)

Preparation:

Place on beef rib on the chopping board. With the bone on the board and the meat facing upward. finely score the meat 2mm thick close to one end. Open the sliced section of the galbi. Turn beef rib 180 degrees and score meat again directly under the open section. Repeat until you have scored close to the bone, shaping the galbi into a long thin slice.

Marinade:

Place the beef rib in a large bowl. Mix soy sauce, pear juice, sugar and sesame salt. Stir once. Add chopped green onion, mince garlic and sesame oil and stir again. Refrigirate beef galbi for 1 hour before cooking.

On the Teppanyaki:

Pour oil on a heated plate and spread across the table. Use a tong set galbi on the hot plate. Seal one side before turning over to seal the other side. Cut galbi into bite size on the hot plate. Baste galbi with remaining sauce and thoroughly mix again before serving.