LA galbi — grilled beef short ribs
Korean
- Servings (recipe yield)
- 4–6 servings
- Prep time
- 20 min–30 min
- Cook time
- 10 min–20 min
- Rest / chill / soak
- 1 hr
- Total time
- 1 hr 30 min–1 hr 50 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Includes the minimum 1-hour marinade. Overnight marinating adds time.
Ingredients
- 3½ lb Beef short ribs, flanken-cut about ¼ inch thick
- ⅓ cup Soy sauce
- ⅓ cup Water
- ¼ cup Honey
- 1 tsp Black pepper, ground
- 1 (about 2 cups) Asian pear, peeled and cored
- 8 cloves Garlic
- 1 medium Onion
- 1 tsp Ginger, chopped
- 2 tbsp Toasted sesame oil
Instructions
- Trim excess fat from the ribs and remove loose bone fragments.
- Blend the pear, garlic, onion and ginger into a smooth purée. Mix with soy sauce, water, honey, pepper and sesame oil.
- Coat the ribs with this marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
- Grill or pan-fry, turning to cook both sides. Thin ribs take roughly 5 minutes; continue until cooked through.
- Cut the cooked meat into bite-sized pieces. Serve with rice, lettuce or prepared ssamjang if desired.
Source: Maangchi (concise adaptation) · Recipe source