Kalbi Marinade

1 shallot, chopped (about 1/2 cup)
1/4 cup finely chopped mushroom (button or baby Bella)
1 batch Pear Sauce
Coconut oil
Butter
brown sugar (enough to lightly sprinkle on both sides of meat)
1/2 cup soy sauce (or coconut aminos)
1/2 cup apple juice
1/8 cup rice wine vinegar
1/8 cup plum wine or other sweet white wine, optional
1/8 cup tomato sauce, hot (I like el pato)
1 tablespoons minced garlic
1 tablespoons dark sesame oil
1/4 tsp black pepper, (or to taste)
2 green onions, thinly sliced (optional)

Saute shallot garlic and mushroom in butter and or coconut oil until browned. Combine the soy sauce, apple juice, vinegar, sesame oil, and wine in a bowl. Add to sauteed vegetables over medium heat until heated through. Next, add Pear Sauce and heat through. The marinade can be pureed at this point if desired. I left it chunky and that seemed fine, but when you take the meat out of the marinade you must be sure no solids are stuck to the meat. They can cause over-browning/burning.

Marinate on meat of choice for a minimum 4 hours. Grill as you would normally. Garnish cooked meat with green onions.
Works great on beef short ribs.
Notes: It could use some more heat