L.A. Galbi
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1658
- Total Fat
- 140
- Saturated Fat
- 52
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 42
- Protein
- 48
- Cholesterol
- 230
- Sodium
- 2501
- Total: 5 hr 30 min (includes marinating time)
- Active: 30 min
Ingredients
4 pounds 1/2-inch-thick bone-in Korean-style (flanken) beef short ribs
10 cloves garlic, peeled
1 small ripe Korean pear, peeled, cored and chopped (see Cook's Note)
1-inch piece ginger, peeled
1/4 small onion, peeled
1 cup soy sauce
3/4 cup sesame oil
1/2 cup corn syrup
1/2 cup sugar
1/4 cup mirin
1 tablespoon canola oil or other neutral oil
Scallion and toasted sesame seeds, for serving
Directions
- Put the short ribs in a large bowl and add water to cover. Let sit for 30 minutes.
- Meanwhile, prepare the marinade: Put the garlic, pear, ginger and onion in a blender and process until smooth. (If necessary, add 1 teaspoon of water at a time until the mixture blends.)
- Whisk the soy sauce, sesame oil, corn syrup, sugar and mirin together in another large bowl. Add the pear mixture and whisk to combine.
- Drain and rinse each short rib, cleaning away any bone fragments. Pat the ribs dry and transfer to the marinade, making sure they are completely submerged. Marinate, refrigerated, for at least 4 hours and up to overnight.
- Drain the excess marinade off the ribs and lay the ribs on a sheet pan to come to room temperature, 20 to 30 minutes.
- Heat the oil in a large cast-iron pan or saute pan over medium-high heat. Add the ribs in batches and cook, flipping once, until they are deep brown on both sides and reach the desired doneness, 3 to 4 minutes per side.
Cook’s Note
If you can, seek out Korean pears grown on Jeju Island at Korean markets. They are larger, sweeter and juicier than related types called Asian or Japanese pears. If you can't find them, you can substitute Asian or Japanese pears, or Bosc pears in a pinch.