Galbi in Korean

What is it? Marinated short ribs
Galbi is how most people come to know Korean food (other than through Kimchi). The pear-soy marinade it's slathered with is super sweet, slightly salty, and always addictive. Recipe here.
800g/1.8 pounds LA Galbi meat (Korean BBQ short ribs) – This is available at a Korean grocery store or at a Korean butcher.
7 Tbsp soy sauce
3 ½ Tbsp dark brown sugar
2 Tbsp rice wine
2 Tbsp grated apple (Royal gala, fuji or pink lady is suitable. However if you can substitute the apple with Korean/Nashi pear that is even better)
2 Tbsp grated onion
1 ½ Tbsp minced garlic
1/3 tsp minced ginger
4 sprinkles of ground black pepper
I only discovered this delicious dish several years ago just before I left Korea (Unfortunately my mum never made this for me.) I have often seen the name at Korean restaurants in Korea, but I thought LA Galbi is the same as traditional Korean Galbi kind (including the shape and everything), except that the meat is imported from Los Angeles USA.

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NOTE
-I like cooking my favourite Korean BBQ short ribs in my oven. The reason is I can cook the bulk of the meat without doing too much preparation and cleaning afterwards is also easier. I cook them under the grill (broiling function) in the oven, without the fan force. My previous oven didn’t require me to set any temperature, so I just needed to watch out for overcooking but my current oven requires me to set the temperature. So I preheat the oven for 5 mins at 200 Celsius (392 F) then cook each side of the meat for 2 mins with the door closed. I preheat my oven per my manual.
-As the meat is thin, it cooks fast. This also means that it will cool down fast. When the meat cools down the protein in the meat starts harden and it will look drier. However, the meat is still tender.
-For fancier serving, you can garnish it with finely chopped green onion and roasted sesame seeds or finely crushed pine nuts.
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