Just in time for Labor Day weekend or end of summer grilling, I am updating my post for LA galbi gui, grilled short ribs. This recipe was originally posted on this blog back in August 2009. I retook the photos of this dish for this week's recipe contribution to the Korea Herald, and I decided to also use them for a much needed update to this post. The original post had poor quality photos and no head notes. It did no justice for this recipe that I use all the time and everyone raves about.
As I previously explained in another galbi post, there are two different cuts for beef short ribs. The first one is English cut, which is when the ribs are separated and cut into short lengths. The English cut is used for galbi jjim (braised) or butterflied for grilling. The other is flanken cut, which is when ribs are cut thin across the bones. To Koreans, the flanken cut is also known as "LA galbi," supposedly named after the city where early Korean immigrants started to use this cut to make galbi gui. These days, people use all sorts of things to tenderize short ribs, which are a tough cut of meat, including kiwi, pineapple, cola, etc. My favorite is Korean/Asian pear, which is a traditional ingredient used for galbi. Grated onion and alcohol, in the marinade, also tenderize the meat. These ribs have a smooth balance of sweet and savory flavors!
3 - 4 pounds LA cut beef short ribs
½ cup soy sauce
¾ cup water
¼ cup sugar
2 tablespoons honey
¼ cup rice wine (or mirin)
2 tablespoons sesame oil
¼ cup (about 1/4 of a large) Korean/Asian pear grated
¼ cup (about 1/4 of large) onion grated
3 scallions thinly sliced
2 tablespoons minced garlic
1 teaspoon minced ginger
½ teaspoon black pepper
1 teaspoon sesame seeds (optional)
Rinse the ribs to wash off bone dust, and drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This step helps tenderize the meat, but you can skip it if you want.
(Galbi can be broiled in the oven. Set the oven to broil and preheat. Lay the meat in a single layer on a broil pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 - 4 minutes. Watch closely not to burn them. )