Korean BBQ Short Ribs (Galbi): Authentic LA-Style Recipe

Ingredients

Meat

3 lb pounds LA-cut beef short ribs (Flanken-cut, ⅓ to ½ inch thick)

Marinade

1 medium Asian pear (Peeled and grated)
½ medium yellow onion (Grated)
6 garlic cloves (Grated)
1 tbsp tablespoons fresh ginger (Grated)
¾ cup cups low-sodium soy sauce
½ cup cups light brown sugar
3 tbsp tablespoons mirin
2 tbsp tablespoons toasted sesame oil
1 tbsp tablespoons toasted sesame seeds
3 scallions (Finely chopped)
1 tsp teaspoons black pepper

To serve

steamed short-grain rice
kimchi
ssamjang (Korean dipping paste)
red leaf lettuce or perilla leaves (For wraps)
extra scallions and sesame seeds

Instructions

Marinate and grill

Rinse the ribs under cold water for 30 seconds to wash off bone dust from the butcher's saw. Pat dry with paper towels.

Blend the wet marinade ingredients in a blender or food processor until smooth.

Add the ribs to the marinade and turn to coat every piece, separating them so no two stick together. Cover and refrigerate 12-24 hours.

Preheat the grill to 500°F+ / 260°C+ direct heat. Charcoal is best. Gas works if you close the lid to build heat.

Lift the ribs straight from the fridge to the grill. Do not let them come to room temperature — cold meat gives the sugar time to caramelize before the interior overcooks.

Grill the ribs for 2-3 minutes per side, turning once. The sugar in the marinade will blacken quickly — that char is exactly what you want.

Move to a warm platter. Rest 3 minutes only — thin ribs don't need long. Cut between the bones into single-bone segments so guests can pick them up with chopsticks.