Not exactly Galbi or Bulgogi, but, showing off some of that sweet/salty flavor profile. I decided to play with the coconut palm syrup I recently picked up. I decided that some butterflied beef short ribs were in order. First, I made a marinade of the following items, roughly measured (which really means, not measured).
1 lime, juiced and half rind julienned
1/4 cup Coconut Secret coconut palm syrup
4 tablespoons Red Boat Fish Sauce
1/8 cup Victorino coconut white balsamic vinegar
2 tablespoons rice wine vinegar
1 tablespoon Red Boat black pepper, ground
1/2 pear, diced
4 cloves garlic
5 green onions diced
1 tablespoon ginger, crushed
All of this was prepared and combined in a blender, given a few quick pulses to combine and mash things up a bit. This was then poured over the beef. I was able to get some really good beef chuck ribs, which the butcher cut into thirds for me. These were then butterflied and given some quick work with the tenderizing mallet.