Get the largest bowl you have and put a layer of galbi at the bottom.

Sprinkle a generous amount of sugar.

Layer more galbi and sprinkle more sugar.

Continue layering and sugaring until you’ve run out of galbi.

Let sit for a few hours until the galbi starts to soften and release juices.

Grind up the garlic, onions, and pear in a food processor or bullet mixer until it’s roughly pureed. (You can also chop it very very very finely with a knife, but that takes forever.)

Then pour the sesame oil, soy sauce, and garlic/onion mixture all over the sugared galbi.

Take a gloved hand and mix it all up so that everything is incorporated.

Finally, add the chopped scallions.

Cover and let sit at least a few hours or overnight in the fridge.

Remove from fridge and let the meat rise to room temperature.

Grill until well done.

Galbi is best eaten well done — even a little crisp on the thinner edges.

Garnish with sesame seeds and more chopped scallions, and... Enjoy!