Make the best LA Galbi (Korean BBQ short ribs) at home using my tried-and-tested recipe for the perfect galbi marinade. It’s best to grill the marinated beef short ribs over charcoal, but a gas grill or a grill pan heated on the stove top works well too.
3 - 4poundscross-cut beef short ribsabout ⅓- inch thick
1/4cuprice wineor mirin
1/2Korean/Asian pear, gratedYou can blend the pear together with the next 3 ingredients.
1/2medium onion, grated
2tablespoonsminced garlic (about 6 plump cloves)
1teaspoonminced ginger (about 1 inch chunk)
3scallions thinly sliced
For the ribs:
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.
For the marinade:
Mix all marinade ingredients well. Marinate the meat for 6 – 8 hours (overnight for best results). The thicker the meat, the longer you’ll want to marinate.
Cooking the ribs
Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2 – 3 minutes on each side. It’s best to grill over charcoal or wood charcoal (soot bul), but a gas grill or a grill pan over the stove top works well too. (See note for the oven broiling method.)
To broil galbi in the oven, set the oven to broil and preheat. Lay the meat in a single layer on a broiling 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.