LA-cut short ribs marinated in soy, pear, garlic, and sesame, then grilled hot and fast. Sweet, savoury, and smoky — the most-loved cut on the Korean barbecue table.
Serves 4Prep 20 minCook 8 min
What to ask for
This recipe calls for Galbi. Can't get it where you are?
Ingredients & method
Ingredients
1.5 kg LA-cut beef short ribs (cross-cut, 5 to 8 mm thick across the bones)
1 Asian (nashi) pear, peeled and grated
1 small yellow onion, grated
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup mirin
8 garlic cloves, minced
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon grated fresh ginger
4 spring onions, finely sliced
Black pepper
Lettuce leaves and ssamjang, to serve
Method
1Rinse the ribs under cold water for 10 minutes to draw out excess blood, then pat dry.
2Combine the pear, onion, soy, sugar, mirin, garlic, sesame oil, sesame seeds, ginger, half the spring onions, and a generous crack of pepper in a large bowl. Whisk to dissolve the sugar.
3Submerge the ribs in the marinade, massage to coat, cover, and refrigerate at least 4 hours, ideally overnight. Do not exceed 24 hours — the pear's enzymes will turn the meat mushy.
4Heat a charcoal grill or cast-iron pan to very high. Lift the ribs from the marinade, letting excess drip off.
5Grill for 90 seconds per side — they cook fast because they're thin. Look for a dark caramelised crust without burning the sugars.
6Pile onto a warm platter, scatter with the remaining spring onions and a little extra sesame. Serve with lettuce leaves for wrapping and ssamjang on the side.
Cook this well
$$$ · picanha, steaks, skewers, and general charcoal grilling
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Chef's tip If your fire isn't fierce enough, the marinade burns before the meat sears. A blazing-hot cast-iron pan is more reliable than a mediocre grill.
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