Beef short ribs (galbi) come in two different cuts ― flanken cut (ribs are cut thin across the bones) and English cut (ribs are separated and cut into short lengths). Koreans call the flanken cut “L.A. galbi,” supposedly named after the city where early Korean immigrants started to use this cut to make galbi. L.A. galbi is increasingly popular both in America and Korea. Short ribs are a tough cut of meat that needs to be tenderized for grilling. Traditionally, grated Korean pear is used as a tenderizer. It also adds a subtle fruity sweetness to the marinade. Grated onion and alcohol in the marinade also tenderize the meat.

Over the years, I’ve made this dish countless times for my family and friends. These grilled ribs are so tasty that everyone always loves them. The smooth balance of sweet and savory flavors certainly pleases the palate!

Ingredients:

● 1.5 kg L.A. cut beef short ribs

Marinade:

● 1/2 cup soy sauce

● 3/4 cup water

● 1/4 cup sugar

● 2 tablespoons honey

● 1/4 cup rice wine (or mirim)

● 2 tablespoons sesame oil

● 1/4 cup grated Korean pear

● 1/4 cup of grated onion

● 3 scallions thinly sliced

● 2 tablespoons minced garlic

● 1 teaspoon minced ginger

● 1/2 teaspoon black pepper

Rinse the ribs to wash off bone dust, and drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This step helps tenderize the meat, but you can skip it if you want.

Mix all marinade ingredients well. Marinate the meat for 6-8 hours (overnight for best results). The thicker the meat, the longer you’ll want to marinate.

Preheat the grill over medium high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. It’s best to grill over charcoal or wood charcoal (sutbul), but a gas grill or a grill pan over the stove top works well too.

Galbi can be broiled in the oven. Set the oven to broil and preheat. Lay the meat in a single layer on a broil pan and place it on the top rack of the oven, usually about 15 centimeters below the broiler. Cook until the ribs are slightly charred and caramelized ― about 5-6 minutes. Flip them over and cook for an additional 3-4 minutes. Watch closely not to burn them.

By Ro Hyo-sun

See more recipes at www.koreanbapsang.com.