Name: LA Galbi Korean Short Ribs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lbs Flanken-style beef short ribs; 0.5 cup Soy sauce; 0.5 cup Water; 0.25 cup Brown sugar; 0.25 cup Mirin (rice wine); 1 small Asian pear, grated; 0.5 medium Onion, grated; 5 cloves Garlic cloves, minced; 1 tsp Fresh ginger, minced; 1 tbsp Toasted sesame oil; 0.5 tsp Black pepper; 2 stalks Green onions, chopped

"These succulent, flanken-cut short ribs are marinated in a signature blend of sweet Asian pear, savory soy sauce, and aromatic garlic before being charred to perfection. It is the ultimate Korean BBQ experience that brings the smoky, caramelized flavors of Seoul straight to your home kitchen."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Flanken-style beef short ribs
0.5 cup 120 ml	Soy sauce
0.5 cup 120 ml	Water
0.25 cup 50 g	Brown sugar
0.25 cup 60 ml	Mirin (rice wine)
1 small 150 g	Asian pear, grated
0.5 medium 75 g	Onion, grated
5 cloves 15 g	Garlic cloves, minced
1 tsp 2 g	Fresh ginger, minced
1 tbsp 15 ml	Toasted sesame oil
0.5 tsp 1 g	Black pepper
2 stalks 20 g	Green onions, chopped

2 Instructions

Soak the ribs in cold water for 20-30 minutes to remove bone fragments and excess blood. Rinse and pat dry thoroughly with paper towels.

In a large mixing bowl, combine the soy sauce, water, brown sugar, mirin, grated Asian pear, grated onion, garlic, ginger, sesame oil, and black pepper. Whisk until the sugar is dissolved.

Place the ribs in a large heavy-duty Ziploc bag or a flat container. Pour the marinade over the meat, ensuring every rib is well-coated.

Marinate in the refrigerator for at least 4 hours, though overnight (up to 24 hours) is highly recommended for maximum tenderness.

Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat. Lightly oil the grates.

Remove the ribs from the marinade, letting the excess liquid drip off. Place the ribs on the grill in a single layer.

Grill for 3 to 4 minutes per side. The meat should be nicely charred and caramelized on the outside while remaining juicy inside.

Transfer to a serving platter and garnish with chopped green onions and toasted sesame seeds. Serve with steamed rice and kimchi.

·
Always use Asian pear if possible; it contains calpain, an enzyme that naturalizes the tough fibers in beef.
·
If you cannot find Asian pear, a sweet apple like Fuji or Gala makes a great substitute.
·
Don't skip the water soak; it ensures the flavor is clean and removes any grit from the bone-cutting process.
·
Use kitchen shears to cut the ribs into smaller, bite-sized pieces between the bones just before eating.

? Frequently Asked Questions

What is the difference between Galbi and LA Galbi?

Traditional Galbi uses thick-cut butterflied ribs, while LA Galbi uses the flanken cut, which is sliced thinly across the bones.

Can I cook LA Galbi in the oven?

Yes! Use the broiler setting. Place ribs on a wire rack over a baking sheet and broil for 4-5 minutes per side until charred.

How long can I marinate the meat?

You should marinate for at least 4 hours. Do not exceed 24 hours, as the enzymes in the pear can make the meat mushy.

What do I serve with Korean short ribs?

LA Galbi is best served with short-grain white rice, kimchi, and ssam (lettuce wraps with ssamjang sauce).

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