LA Galbi (Grilled Korean Short Ribs)
Thin flanken-cut beef short ribs soaked in a soy, pear, garlic and sesame marinade for at least 4 hours, then grilled over high heat for just a few minutes per side. Serves 6.
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LA galbi is cut across the bones into thin strips, so every piece has three or four little bones and plenty of marbled meat between them. Korean immigrants in Los Angeles made the cut famous, and it remains the easiest way to get Korean barbecue at home: the ribs cook in minutes over a hot fire.
The marinade is sweeter and more generous than bulgogi, with a whole grated pear and onion to tenderize the meat. Give it at least 4 hours; overnight is even better.
Ingredients
Short ribs
- 3 pounds flanken-cut (LA-style) beef short ribs, 1/3 to 1/2 inch thick
Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 1 small Asian pear, peeled and grated (about 1/2 cup)
- 1/2 small onion, grated
- 6 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons toasted sesame oil
- 2 tablespoons mirin
- 1/2 teaspoon black pepper
To serve
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Rinse the ribs. Rinse the short ribs under cold water to wash away any bone fragments from the saw, then pat them dry.
- Make the marinade. In a large bowl, whisk together the soy sauce, water, brown sugar, honey, grated pear, grated onion, garlic, ginger, sesame oil, mirin and pepper.
- Marinate. Layer the ribs in a large zip-top bag or covered dish and pour the marinade over them, turning to coat each piece. Refrigerate for at least 4 hours or overnight, turning once.
- Heat the grill. Heat a gas or charcoal grill to medium-high, about 450°F, and oil the grates.
- Grill. Lift the ribs from the marinade and grill for 3 to 4 minutes per side, until nicely charred at the edges and cooked to your liking. The sugar burns quickly, so move the ribs to a cooler spot if flare-ups get too strong.
- Serve. Cut the ribs between the bones into bite-size pieces with kitchen shears if you like, and sprinkle with green onions and sesame seeds.
Tips
- Look for flanken or LA-style short ribs at Asian markets and many butcher counters. Ask for them cut 1/3 to 1/2 inch thick.
- No grill? Cook the ribs under a hot broiler or in a cast-iron grill pan for about the same time.
- Discard the used marinade; it has been in contact with raw meat.
Questions about this recipe
- What is the difference between LA galbi and regular galbi?
- Traditional galbi is cut along the bone into thick pieces that are butterflied before marinating. LA galbi is cut thinly across the bones, so it needs no butterflying and cooks much faster.
- How long should galbi marinate?
- At least 4 hours and up to 24. Overnight gives the most tender, flavorful ribs.
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