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Marinated LA galbi short ribs grilling over charcoal, cross-cut bones visible in each strip

LA Galbi Recipe

An LA galbi recipe for cross-cut Korean short ribs, plus the real story behind the name, and both a charcoal grill and an oven-broiler method.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1 kg / 2.2 lb LA galbi, flanken-cut short ribs, about 1 cm / 3/8 inch thick
  • 1/2 Asian pear, grated
  • 1/2 onion, grated
  • 4 cloves garlic, minced
  • 80 ml / 1/3 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp toasted sesame oil
  • 2 tbsp mirin or soju Substitute: dry sherry
  • 1/2 tsp black pepper
  • 2 scallions, chopped, plus extra sliced for garnish
  • 1 tbsp toasted sesame seeds

Method
 

  1. Combine the grated pear, onion, garlic, soy sauce, sugar, sesame oil, mirin, and pepper in a bowl or zip-top bag.
  2. Add the short ribs and the chopped scallions, turning to coat every piece.
  3. Marinate in the refrigerator for at least 4 hours, or up to 24 hours if using pear (limit kiwi-based marinade to 2 to 4 hours).
  4. Remove the ribs from the fridge 15 minutes before cooking so they aren't ice-cold going onto the heat.
  5. Grill version: cook over high heat on a charcoal or gas grill for 60 to 90 seconds per side, watching closely, since the sugar in the marinade burns fast on this thin a cut.
  6. Oven version: broil on a rack set close to the top element for 3 to 4 minutes per side, door slightly ajar, until the edges char and the center is just cooked through.
  7. Rest 2 minutes, scatter with sesame seeds and extra scallion, and serve with rice and lettuce.