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LA Galbi, Korean Short Ribs

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.

BeefHot & FastMarinade & BrineWeeknight
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

  1. 01

    Soak the ribs in cold water 30 minutes to draw out the blood. This keeps the marinade clean and the color bright.

  2. 02

    Whisk soy, sugar, sesame oil, garlic, ginger, and grated pear. The pear enzyme tenderizes and adds sweetness.

  3. 03

    Marinate the ribs overnight in the fridge. Overnight is what gets the flavor all the way through the thin meat.

  4. 04

    Build a very hot fire. These are thin and want a fast, hard sear.

  5. 05

    Shake off excess marinade and lay the ribs on the hottest grate. The sugar will flare, so stay on it.

  6. 06

    Grill 2 to 3 minutes a side for caramelized, charred edges. The sugar burns fast, so do not turn your back.

  7. 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

Flanken-cut short ribs, sliced thin across the bones so each strip has a few little bone pieces.

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