LA Galbi (Korean BBQ Beef Short Ribs)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
40 mins
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Servings
4 people
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Course
Side Dish, Main Course, Appetizer, Dinner, Others
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Cuisine
Asian, American, gluten-free
LA Galbi (Korean BBQ Beef Short Ribs)
Description
LA Galbi is a Korean BBQ dish made from flanken-cut beef short ribs soaked briefly in cold water to remove excess blood and tenderize the meat. The marinade blends soy sauce, brown sugar, mirin, soju (or a substitute), sesame oil, fresh Asian pear, garlic, ginger, onion, scallions, Korean chili powder, and black pepper, pureed into a smooth mixture that deeply penetrates the meat. The ribs marinate for at least an hour, which allows the flavors and tenderizing enzymes from the pear to develop.
The grilling or cooking imparts a caramelized exterior with a juicy, flavorful interior. This method keeps the texture tender despite the short ribs' natural chew. The marinade’s sweetness balances the savory soy and aromatic garlic and ginger notes, while the chili powder adds a mild heat layer for spice.
LA Galbi is traditionally served with sesame seeds and thinly sliced scallions atop the cooked ribs, alongside steamed rice, kimchi, pickled radish, and lettuce leaves for wrapping. This setup creates a fresh and balanced meal experience with layers of texture and taste from the meat and accompaniments.
Ingredients
- 3 lb beef short ribs flanken cut or butterflied
- water for soaking, cold
- oil when cooking, extra, for brushing
Marinade
- ¼ cup soy sauce
- ¼ cup brown sugar
- ¼ cup mirin
- ¼ cup soju or water or sprite
- 1 tbsp sesame oil or vegetable oil or canola oil if you prefer a flavorless oil
- 1 Asian pear Or Fuji apple, or bosc pear
- 6 cloves garlic
- ½ inch ginger piece
- ½ onion medium
- 3 - 4 scallions spring onions
- 1 tbsp gochugaru optional, korean chili powder
- 1 tsp black pepper coarsely ground
- ¼ - ½ cup water
To Serve
- sesame seeds
- scallion thinly cut
- rice
- kimchi
- pickled radish
- lettuce leaves
Instructions
- Optional step - soak the beef ribs in cold water for about 1 hour to remove the extra blood in the cut. This is an optional step. It helps tenderize the meat and let the marinade penetrate the meat well.
- Carefully rinse the rib cuts under a gentle stream of cold water to rinse off bone dust. This step is definitely recommended to remove the gritty bone dust that could be on the meat.
- Place the beef ribs on paper towels until you get the marinade ready.
For the Marinade
- Peel the pear/apple and remove the core/seeds from the fruit. Place all the ingredients (including the cored pear/apple) in a blender. Only add ¼ cup of the water at first, and add the extra water only if needed.
- Blend until completely smooth.
- Place the beef short ribs in a box with a lid, and pour the marinade over the ribs. Make sure all of the meat is covered by the marinade (add more water and mix if needed).
- Close the container and let the meat marinate for at least 1 hour. Overnight or up to 24 hours in the fridge is best.
- Remove the meat from the fridge at least 30 minutes before grilling.
Grilling
- Outdoor or indoor electric grill - preheat your grill to medium-high heat. Grill the short ribs for about 3 - 4 minutes per side (on an oiled surface) until the meat is cooked and lightly caramelized with grill marks. Baste with leftover marinade while cooking.
- Coal BBQ - grill the short ribs on the preheated AND oiled grill. Quickly cook the short ribs on high heat on both sides. It shouldn’t take more than 5 minutes. Baste with the leftover marinade while cooking.
- Oven cooking - set the broiler to 450°F. Place the ribs on an oiled broiler plate (with foil placed at the bottom of the oven to catch the dripping marinade). Brush marinade on both sides and broil each side for about 4 - 5 minutes, until the meat is cooked with light caramelization.
- Let the cooked short ribs rest for at least a few minutes before serving. Cut the flanken cut ribs into sections. Sprinkle with spring onions and sesame seeds.
- Serve with rice, kimchi, pickled radish and soju.
User Reviews
Overall Rating
5
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