
LA Galbi, Korean Short Ribs
LA galbi is thin flanken-cut short ribs marinated overnight in soy, sugar, sesame oil, garlic, ginger, and grated Korean pear. Soak them first to draw the blood, then grill very hot 2 to 3 minutes a side for caramelized edges. Finish with sesame and scallion. Sweet, savory, fast.
- Method
- Hot & fast grill
- Total time
- overnight marinade plus 10 min
- Target internal temp
- cooked through, thin cut
- Gear
- Charcoal or gas grill, tongs
- Difficulty
- Easy
- Serves
- 4
Ingredients
- 2 lb flanken-cut beef short ribs, 1/4 to 1/2 inch thick
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tbsp sesame oil
- 5 cloves garlic, minced
- 1 tbsp grated ginger
- 1/2 Korean pear, grated
- Sesame seeds and sliced scallion to finish
The Cook
- 01
Soak the ribs in cold water 30 minutes to draw out the blood. This keeps the marinade clean and the color bright.
- 02
Whisk soy, sugar, sesame oil, garlic, ginger, and grated pear. The pear enzyme tenderizes and adds sweetness.
- 03
Marinate the ribs overnight in the fridge. Overnight is what gets the flavor all the way through the thin meat.
- 04
Build a very hot fire. These are thin and want a fast, hard sear.
- 05
Shake off excess marinade and lay the ribs on the hottest grate. The sugar will flare, so stay on it.
- 06
Grill 2 to 3 minutes a side for caramelized, charred edges. The sugar burns fast, so do not turn your back.
- 07
Pull, scatter sesame seeds and scallion, and serve.
Doneness
Thin flanken cooks through in 4 to 6 minutes total. You want dark caramelized edges and meat that is just cooked through, not dried out.
Pro Tip
Do not crowd the grill or grill cool. These need a ripping fire to char the sugar before the thin meat overcooks. Low heat just steams them gray.
Questions
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