LA Galbi (Korean BBQ Short Ribs)
Juicy flanken-cut LA Galbi (Korean BBQ short ribs) marinated in my two-step sweet-savory sauce, then grilled or broiled to perfection — weeknight or BBQ party perfect!
Ingredients
- 2-1/2 lb (1.1 kg) beef short ribs flanken cut
- 1/2 (about 100 g) large onion diced
- 1/2 (about 120 g) large Asian pear peeled and diced
- 1/2 (about 50 g) kiwi peeled and diced
- 1/3 cup (80 ml) soy sauce
- 2 tbsp (30 ml) Korean soup soy sauce (gukganjang)
- 2 tbsp (25 g) brown sugar
- 1/2 tsp garlic powder
- 1 tsp (5 g) ginger paste or 1/4 teaspoon ginger powder
- 1 tbsp (15 ml) Korean plum extract (maeshil-cheong) or sweet rice wine
- 1 tbsp (15 ml) sesame oil
- 1/4 tsp freshly grated black pepper
Instructions
First Marination
- Blend the onion, Asian pear, and kiwi in a blender or food processor until smooth. (Or finely grate them to make a smooth puree.) Pour the puree over the short ribs in a shallow dish (a 9×13-inch / 23×33 cm pan works well). Toss to coat evenly. Marinate at room temperature for 45–60 minutes or refrigerate for 2 hours.
- Remove the ribs and scrape off excess puree before moving to the next step.
Second Marination
- In a clean bowl, combine soy sauce, Korean soup soy sauce, brown sugar, garlic powder, ginger, sesame oil, and black pepper. Add the ribs and coat evenly with the second marinade.
- Cover and refrigerate for at least 4 hours, or overnight for deeper flavor. Before cooking, let the ribs sit at room temperature for 15 minutes.
How to Cook LA galbi
- Grilling: Preheat a charcoal, gas, or stovetop grill pan to medium-high heat. Grill the ribs for 2–3 minutes per side, until nicely charred. (The thin slices cook quickly — don’t overcook!)
- Broiling: Preheat the oven to broil. Arrange the ribs in a single layer on a broiler pan, about 6 inches (15 cm) from the heat. Broil for 5–6 minutes, flip, and broil another 3–4 minutes, watching closely to prevent burning.
- Pan Searing: Heat a non-stick or cast-iron pan over medium heat. Lay ribs in a single layer and cook 4–5 minutes per side. If the pan dries, add a spoonful of marinade (strain first). Cook until the sauce thickens and ribs are browned and glossy.
Video
Nutrition
Calories: 246kcal | Carbohydrates: 14g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 1640mg | Potassium: 439mg | Fiber: 2g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 3mg