Galbi and Tteok Skewers

Preparation

1. Step 1

   Add the pear, soy sauce, onion, brown sugar, mirin, orange juice, garlic, ginger and 1¼ cups water to a blender and blend well. Strain through a fine-mesh sieve into a large bowl. (The foam will subside.)

2. Step 2

   While the marinade strains, cut the short ribs to a size similar to the rice cakes: Slice the short ribs crosswise into ¾-inch-thick slabs, then set those on a flat side and cut them into batons that are about 2½ inches long and ¾ inch thick. (The meat will shrink as it cooks on the grill, so it’s fine for the pieces to be slightly larger than the rice cakes at this stage.)

3. Step 3

   Discard the solids and any foam remaining in the sieve. (The marinade makes about 2¼ cups.) Reserve and refrigerate ½ cup marinade for Step 7.

4. Step 4

   Add the short ribs to the remaining marinade; cover and refrigerate for at least 6 hours or overnight. (If using bamboo skewers, soak them while you marinate the meat to prevent them from burning while cooking.)

5. Step 5

   Once your short ribs have finished marinating, prepare the rice cakes: In a large pot of boiling water, blanch the rice cakes until they are slightly softened, about 2 minutes. (This makes them soft enough to skewer.) Transfer to a colander, rinse under cold water to cool, then let drain. Drizzle lightly with about 1 tablespoon oil to prevent sticking; toss to coat.

6. Step 6

   Light your grill to medium-high heat. While the grill heats up, thread your skewers, alternating between the marinated short ribs and the rice cakes. (Discard the marinade.)

7. Step 7

   Brush the skewers with the reserved sauce and cook your skewers over medium to high heat until meat is cooked through, brushing occasionally, 2 to 3 minutes per side. (If the rice cakes are sticking to the grill, use a thin flat metal spatula to scrape them off.) Serve immediately.