La Galbi Recipes

L.A. GALBI

Steps:

• 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.

KOREAN BBQ GALBI

Steps:

• Place the ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.
• Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.