LA Galbi
LA Galbi
Ingredients
- 5 lb LA-style beef short ribs, flanken-cut
- 1 yellow onion, large, optional, to serve
- 1/2 tablespoon neutral-tasting oil
- 2 green onions, to garnish
- 1 tablespoon toasted sesame seeds, to garnish
For the Marinade
- 1/2 Korean pear or Asian/Nashi pear
- 1/2 red apple
- 1/2 yellow onion
- 1/2 green kiwi
- 1 1/2 cups soy sauce
- 1/2 cup sugar
- 1/2 cup mirin
- 1/4 cup light corn syrup, or honey
- 3 tablespoons sesame oil
- 3 tablespoons minced garlic
- 1/2 tablespoon minced ginger
- 1 cup chopped green onions
- 1 3/4 cups water, divided
Instructions
- 1
Place the 5 lb (2.3 kg) LA-style beef short ribs in a large bowl. Rinse them thoroughly under cold running water.
⏱️ 5 min
- 2
Fill the bowl with cold water, ensuring the ribs are fully submerged. Soak the ribs for 1 hour, changing the water every 20 minutes. This helps remove excess blood and makes the ribs more tender.
⏱️ 60 min
- 3
After soaking, drain the ribs completely. Pat them very dry with paper towels to ensure good caramelization during cooking.
⏱️ 5 min
- 4
In a blender, combine 1/2 Korean pear (or Asian/Nashi pear), 1/2 red apple, 1/2 yellow onion, 1/2 green kiwi, and 0.75 cups of the divided water. Blend until completely smooth.
⏱️ 5 min
- 5
Pour the blended mixture through a fine-mesh sieve into a large bowl, pressing down on the solids with a spatula to extract all the liquid. Discard the remaining pulp.
⏱️ 5 min
- 6
To the strained liquid, add 1 1/2 cups soy sauce, 1/2 cup sugar, 1/2 cup mirin, 1/4 cup light corn syrup (or honey), 3 tablespoons sesame oil, 3 tablespoons minced garlic, 1/2 tablespoon minced ginger, and the remaining 1 cup chopped green onions.
⏱️ 5 min
- 7
Stir in the remaining 1 cup of water. Mix well to combine all marinade ingredients.
⏱️ 2 min
- 8
Place the dried short ribs into the bowl with the prepared marinade. Ensure all ribs are fully coated. Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, for best flavor.
⏱️ 360 min
- 9
Heat a large skillet or grill pan over medium-high heat. Add 1/2 tablespoon neutral-tasting oil.
⏱️ 2 min
- 10
Once the pan is hot, place a few marinated short ribs in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until beautifully caramelized and cooked to your desired doneness. Repeat with remaining ribs.
⏱️ 15 min
- 11
Transfer the cooked LA Galbi to a serving platter. Garnish with 2 sliced green onions and 1 tablespoon toasted sesame seeds.
⏱️ 1 min
- 12
Serve immediately, optionally alongside thinly sliced large yellow onion.
Kitchen Tools
Nutrition Facts (per serving)
LA Galbi
- 5 lb LA-style beef short ribs, flanken-cut
- 1 yellow onion, large, optional, to serve
- 1/2 tablespoon neutral-tasting oil
- 2 green onions, to garnish
- 1 tablespoon toasted sesame seeds, to garnish
For the Marinade
- 1/2 Korean pear or Asian/Nashi pear
- 1/2 red apple
- 1/2 yellow onion
- 1/2 green kiwi
- 1 1/2 cups soy sauce
- 1/2 cup sugar
- 1/2 cup mirin
- 1/4 cup light corn syrup, or honey
- 3 tablespoons sesame oil
- 3 tablespoons minced garlic
- 1/2 tablespoon minced ginger
- 1 cup chopped green onions
- 1 3/4 cups water, divided
Instructions
- 1
Place the 5 lb (2.3 kg) LA-style beef short ribs in a large bowl. Rinse them thoroughly under cold running water.
⏱️ 5 min - 2
Fill the bowl with cold water, ensuring the ribs are fully submerged. Soak the ribs for 1 hour, changing the water every 20 minutes. This helps remove excess blood and makes the ribs more tender.
⏱️ 60 min - 3
After soaking, drain the ribs completely. Pat them very dry with paper towels to ensure good caramelization during cooking.
⏱️ 5 min - 4
In a blender, combine 1/2 Korean pear (or Asian/Nashi pear), 1/2 red apple, 1/2 yellow onion, 1/2 green kiwi, and 0.75 cups of the divided water. Blend until completely smooth.
⏱️ 5 min - 5
Pour the blended mixture through a fine-mesh sieve into a large bowl, pressing down on the solids with a spatula to extract all the liquid. Discard the remaining pulp.
⏱️ 5 min - 6
To the strained liquid, add 1 1/2 cups soy sauce, 1/2 cup sugar, 1/2 cup mirin, 1/4 cup light corn syrup (or honey), 3 tablespoons sesame oil, 3 tablespoons minced garlic, 1/2 tablespoon minced ginger, and the remaining 1 cup chopped green onions.
⏱️ 5 min - 7
Stir in the remaining 1 cup of water. Mix well to combine all marinade ingredients.
⏱️ 2 min - 8
Place the dried short ribs into the bowl with the prepared marinade. Ensure all ribs are fully coated. Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, for best flavor.
⏱️ 360 min - 9
Heat a large skillet or grill pan over medium-high heat. Add 1/2 tablespoon neutral-tasting oil.
⏱️ 2 min - 10
Once the pan is hot, place a few marinated short ribs in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until beautifully caramelized and cooked to your desired doneness. Repeat with remaining ribs.
⏱️ 15 min - 11
Transfer the cooked LA Galbi to a serving platter. Garnish with 2 sliced green onions and 1 tablespoon toasted sesame seeds.
⏱️ 1 min - 12
Serve immediately, optionally alongside thinly sliced large yellow onion.