L.A. Galbi
L.A. Galbi Say it: ell-AY GAL-bee
L.A. Galbi is the Korean-American take on grilled beef short ribs: thin, cross-cut slices of bone-in rib, soaked in a sweet-savory soy marinade until tender, then seared hard over the fire. It is a staple of Los Angeles Koreatown restaurants and backyard cookouts, eaten in lettuce leaves with rice and ssamjang. The flavor is caramelized and garlicky, the edges crisp, the meat juicy and deep red-brown. Its cross-cut "flanken" style cooks in minutes, which is exactly why it became a local favorite.
L.A. Galbi
L.A. Galbi
Pronounced ell-AY GAL-bee
- Serves
- 4
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Beef
Marinade
To serve
Method
Rinse the short ribs under cold running water and soak them in a bowl of cold water for 20 minutes to draw out the blood, changing the water once. Drain well and pat the meat completely dry with paper towels.
Blend the Asian pear, onion, garlic, ginger, water and rice wine in a blender until smooth and slightly frothy, about 1 minute.
Pour the blended mixture into a large bowl and whisk in the soy sauce, sugar, sesame oil and black pepper until the sugar has fully dissolved and the marinade looks glossy.
Add the ribs and turn them until every piece is coated. Cover and refrigerate for at least 4 hours, or overnight, turning the ribs two or three times so the marinade reaches the bone.
Lift the ribs out of the marinade and let the excess drip off; do not wipe them clean. If you want to baste, boil the used marinade hard for 5 minutes in a small saucepan and set it aside.
Heat a grill or a ridged cast-iron pan over high heat and lightly oil the grates. Grill the ribs for 2 to 3 minutes per side, until the edges are charred, the sugar has caramelized to a deep mahogany, and the meat is just cooked through.
Brush the ribs with the boiled marinade during the last minute on each side, then move them to a board and rest for 3 minutes so the juices settle.
Scatter the sliced scallions and toasted sesame seeds over the ribs and serve hot, with lettuce leaves, ssamjang and steamed rice for wrapping.
Regional variant: Seoul-Style Thick-Cut Galbi (두툼 갈비, dutum galbi)
Use the same marinade but ask for English-cut ribs: a thick block of 3 to 4 ribs, about 1 1/2 inches (4 cm) thick per piece. Score the meat deeply in a crosshatch down to the bone, marinate overnight, then grill over medium heat for 8 to 10 minutes per side, turning often, until the center is no longer pink. Rest 5 minutes and cut the meat off the bone into thin slices at the table.
Cook's notes
- Ask the butcher for flanken cut, 1/2 inch (1.3 cm) thick — thicker slices need longer grilling and lose the quick-searing character.
- Do not marinate longer than 24 hours; the sugar and pear will draw moisture out of the meat and make it mushy.
- If you cannot find an Asian pear, use 1/4 of a peeled kiwi or 2 tablespoons of unsweetened pear juice.
Serve with
Lettuce leaves, perilla leaves, ssamjang, kimchi, steamed short-grain rice, and cold beer or soju.
Make ahead and storage
Marinate the ribs up to 24 hours ahead and keep chilled; grill just before serving. Leftover meat, chopped off the bone, makes excellent fried rice.
