Foolproof LA Galbi (Marinated Short Ribs)
Make this LA galbi once and you can grill it over several days. Layer the ribs in a marinade made with finely blended pear, apple, onion, and radish, then let it rest a day or two — and it turns out sweet and savory, just like the version you'd buy at a restaurant. Perfect for guests or holiday spreads, too.
Ingredients
Main
- LA galbi (short ribs)3 kg
Blended into marinade
- Pear1/2 (200 g)
- Apple1/2 (100 g)
- Onion1/2 (100 g)
- Korean radish100 g
- Water1 cup (about 160 ml)
Sauce
- Soy sauce1 1/2 cups (about 285 ml)
- Sugar2 cups (300 g)
- Cooking rice wine (mirin)1 cup (190 ml)
- Corn syrup1/2 cup (about 120 g)
- Ground black pepperA pinch
- Cooking oil2 Tbsp
- Sesame oil2 Tbsp
- Minced garlic2 Tbsp
- Minced ginger1/4 Tbsp
- MSG (umami seasoning)1/2 Tbsp
- Green onion (large)1 stalk
Directions
- 1
First, make the rib marinade. Cut the radish, apple, onion, and pear into pieces small enough to blend easily, and slice the green onion into thin rings.
- 2
Put the cut radish, apple, onion, and pear in a blender, pour in 1/2 cup of water, and blend until smooth.
- 3
In a large bowl, combine 1 1/2 cups soy sauce, 2 cups sugar, 1 cup cooking rice wine, 1/2 cup corn syrup, a pinch of pepper, 2 Tbsp cooking oil, 2 Tbsp sesame oil, 2 Tbsp minced garlic, 1/4 Tbsp minced ginger, and 1/2 Tbsp MSG, and stir well until the sugar dissolves.
- 4
Once the sugar has dissolved, add all the blended ingredients and the sliced green onion, mix well, and the rib marinade is done.
- 5
Rinse the LA galbi clean under running water without soaking out blood or thawing first, then drain in a colander.
- 6
Layer the ribs and marinade alternately — ribs, marinade, ribs, marinade — in a roomy container, and let it marinate in the fridge for a day or two. When grilling, take out the ribs that were submerged in the marinade first, rather than the ones on top.
- 7
Heat a pan over medium heat, add the meat with a little of the marinade, and cook it down as if reducing the sauce. When it's nearly done, give both sides one more pass with a kitchen torch — the smoky char makes it even tastier.
Tips
You can use this same marinade for pork ribs or braised beef short ribs (galbijjim). The longer it marinates, the deeper the flavor, so a day or two of resting is recommended.