LA Galbi Korean Short Ribs
These short ribs are a Korean BBQ staple, traditionally grilled over high heat until beautifully charred. This version takes a slightly easier route with the oven and a quick torch finish, though if you have a grill, I highly encourage you to use it.
The marinade is basically all the prep required. Give it a day to work its magic, tenderizing the meat and building layers of sweet, savory, tangy flavor. The result is glossy, caramelized short ribs so good you'll be nibbling around the bone for every last bite.
PREP TIME: 20 minutes
COOK TIME: 20 minutes
TOTAL TIME: 24 hour marinade + 40 minutes prep/cook
Ingredients (2-3 servings)
For the galbi marinade:
2-3 lbs of flanken short ribs
½ cup tamari (or soy sauce)
½ cup Asian pear*
¼ cup brown sugar
3 tbsp rice vinegar
1 tbsp toasted sesame oil
5 garlic cloves, grated
1-inch ginger, peeled and grated
2 tbsp grated onion
1 tbsp gochujang
2 tbsp mirin
*Asian pears are round and look more like an apple. TJ’s usually has them, but if you can’t find one, you can sub for a honeycrisp apple.
Finishing glaze:
¼ cup reserved marinade (strained)
1 tsp honey or maple syrup
1 tsp tamari
Rice and garnish:
1 cup jasmine rice (2 cups cooked)
Green onions, thinly sliced
Sesame seeds, white for contrast
Step 1: Prep the marinade (Day 1)
Grate the ginger, garlic, pear, and onion. Mix with all other ingredients. For the gochujang, you’ll want to thin with some water first before adding.
Strain out ¼ cup of liquid from the marinade which you will use for your glaze. Add honey and tamari and put in a small mason jar in the fridge for tomorrow.
Rinse the ribs under cold water to wash off any bone dust and pat dry with paper towels.
Coat the ribs in the marinade evenly. I like to use a square baking dish and layer. Marinate for minimum 8 hours, but definitely worth waiting the full 24 hours for maximum tenderness and flavor absorption.
Step 2: Bake the short ribs (Day 2)
Remove the ribs from the marinade and wipe off most of the marinade. They don’t need to be dry, just not soaked.
Preheat oven to 375 degrees and bake for 20 minutes or throw these babies on the grill.
Finish with the glaze and torch to caramelize.
Serve with rice, kimchi, or jap chae.
Garnish with green onions and sesame seeds.
Enjoy!
