LA Galbi (Korean BBQ Short Ribs)

Method6 steps

1. 1

   Step 1: Rinse the ribs to wash off bone dust and remove some blood on the surface. Drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This second part helps tenderize the meat, but you can skip it if you want.

   Uses 3–4 lb cross-cut beef short ribs (LA galbi), about 1/3 inch thick · Water to rinse bone dust from ribs

   
2. 2

   Step 2: Blend the pear (or apple) together with the onion (1/2 medium), garlic (2 tablespoons), and ginger (1 teaspoon) in a mini/regular blender as fine as possible. Mix all the marinade ingredients well in a large bowl or container.

   Uses 1/2 Korean/Asian pear (or 1 apple), grated (see note 1 for substitutes) · 2 tablespoons minced garlic (about 6 plump cloves) · 1/2 medium onion, grated · 1 teaspoon minced ginger (about 1 inch chunk) · 1/2 cup soy sauce · 1/2 cup water · 3–4 tbsp sugar for marinade · 2 tablespoons honey

   
3. 3

   Step 3: Coat the prepared ribs with the marinade and refrigerate for 6–8 hours, or overnight as the source prefers, turning halfway through. Thicker meat may need longer. Choose ONE cooking route: grilling in step 4, broiling in step 5 OR pan-frying in step 6.

   Refrigerate ribs 6–8 hours; optional overnight · 480 minUses Cleaned and drained ribs · Prepared galbi marinade

   
4. 4

   Step 4: Grilling route only: preheat the grill or grill pan over medium-high heat. Grill the thin marinated ribs, turning once, about 2–3 minutes on each side, until cooked to the desired doneness and caramelized. Serve; skip steps 5–6.

   Uses Marinated ribs

   
5. 5

   Step 5: Broiler route only: preheat the broiler. Arrange marinated ribs in one layer on a broiling pan about 6 inches below the broiler. Cook until slightly charred and caramelized, about 5–6 minutes, then flip and cook another 3–4 minutes to the desired doneness. Watch closely against burning and serve; skip step 6.

   Uses Marinated ribs

6. 6

   Step 6: Pan route only: preheat a large nonstick pan, reduce to medium and arrange 4–5 marinated ribs in one layer as space permits. Cook about 4–5 minutes. If the pan becomes dry, strain in some of the reserved marinade. Flip and cook another 4–5 minutes, until the added sauce has boiled and evaporated and the ribs are nicely browned and cooked. Repeat in batches with the remaining ribs, then serve.

   Uses Marinated ribs · Reserved marinade only as needed in the pan