Korean , Beef , soy sauce , Sesame Oil
Best for: A fast, high-heat short rib cook for a crowd.
LA galbi is named for the flanken cut popularized in Los Angeles’ Koreatown: short ribs sliced thin across the bones so they marinate quickly and grill in minutes. The pear-soy marinade gives them sweet, garlicky char at the edges while the centers stay tender and rich.
Grill: Direct medium-high heat; 425–450°F. Equipment: Grill, blender or food processor, rimmed baking sheet, tongs, thermometer.
Ingredients
Marinate: 4 hours. Rest: 5 minutes. Total: 4 hours 37 minutes.
Ribs and marinade
- 3 lb flanken-cut beef short ribs, 1/4 to 1/2 inch thick
- 3/4 cup soy sauce
- 1/2 Asian pear, peeled and roughly chopped (or 1/2 cup pear juice)
- 1/3 cup packed brown sugar
- 1/4 cup mirin or rice wine
- 2 tablespoons toasted sesame oil
- 6 garlic cloves
- 1 tablespoon grated fresh ginger
- 1 teaspoon black pepper
To finish
- 1 tablespoon neutral oil, for the grate
- 4 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 12 lettuce leaves, for wraps (optional)
Directions
Rinse the short ribs briefly under cold water to wash away bone dust, pat dry, and lay them in a rimmed baking sheet or large shallow dish.
Blend the soy sauce, pear, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper until smooth. Pour over the ribs, turning to coat, cover, and refrigerate for at least 4 hours or overnight.
Heat the grill to 425–450°F direct heat and oil the grate. Lift the ribs from the marinade and let the excess drip off.
Grill the ribs for 3–4 minutes per side, until well browned with charred edges and cooked to at least 145°F at the thickest point away from the bone.
Work in batches so the ribs sear rather than steam, keeping finished ribs warm on a platter.
Rest for 5 minutes, finish with the scallions and sesame seeds, and serve with lettuce leaves for wrapping.
Grilling tip: Snip the grilled ribs into single-bone pieces with kitchen scissors at the table — easier eating and the classic presentation.
