Start off by prepping your meat. Wash it very well in cold water. While washing it changed the water a couple of times to drain all the excess blood.
Mix 1 cup soy sauce with 2 cups water.
Then add the following (I ended up running out of room, so I transferred everything into a mixing bowl):
9 tb sugar
3 tb sesame oil
3 tb minced garlic
3 tb sesame seeds
1/2 chopped onion
3 fistfuls of chopped green onions
1 tb of rice wine
1 tsp pepper
At this point I normally add about a half cup of ground up Asian pear, but I didn't have any, so I added chopped up pineapples instead.
I finished it off by taking the 7-up my husband was drinking and poured in this much.
Pour the marinade (which is good for about 10-15 lbs. of galbi) over the galbi and coat well. Afterwards, transfer into a tupperware container and store in the fridge overnight. You're ready to grill it now! It tastes best when grilled on the BBQ, but we just use our George Foreman~ =)
I grilled the galbi on our George Foreman and then cut it up into bite size pieces.