Galbi means “ribs” in Korean, and when Americans talk about Korean barbecue, they are often thinking of L.A. galbi, the dish served in so many Korean barbecue restaurants here. L.A. galbi is made not with conventional short ribs but with ribs cut very thinly (⅛ to ¼ inch) across the bone. This style is sometimes called “flanken” and it is easy to recognize because each piece has three or four visible bones. Because they are thin and flat, the ribs absorb marinade quickly and cook in minutes on the grill, making them a great choice for cookouts and picnics. Some say the cut was discovered by Korean immigrants at Mexican markets in southern California, who adapted it for use with a traditional Korean marinade. Others say that the dish originated with Korean immigrants in Hawaii, where these were called Maui ribs. Pears make the marinade special in two ways: Koreans love the subtle sweetness and flavor they give the meat, and the pears contain
enzymes that break down collagen in muscle tissue, tenderizing the ribs.
Serves 3 or 4
INGREDIENTS:
- 2 pounds L.A.–style beef short ribs (⅛-to ¼-inch-thick flanken-style short ribs)
- 6 garlic cloves
- ½ teaspoon minced peeled ginger
- ½ medium onion
- 1 medium Asian pear, or 2 small Bosc pears, peeled, cored, and cut into chunks
- ¼ cup soy sauce
- 2 tablespoons honey
- ½ teaspoon freshly ground black pepper
- 2 teaspoons toasted sesame oil
- Lettuce leaves for serving
- Soybean Paste Dipping Sauce
- Cucumber and carrot sticks for serving
INSTRUCTIONS:
- Rinse the ribs under cold running water to remove blood and any bone fragments. Drain and pat dry.
- Combine the garlic, ginger, onion, pear, soy sauce, and honey in a food processor and process until smooth and creamy. Transfer to a large bowl.
- Add the short ribs and toss to coat well. Add the pepper and sesame oil. Toss well. Cover with plastic wrap and refrigerate for at least 30 minutes, or as long as overnight.
- Build a charcoal fire or preheat a gas grill to high. Grill the ribs, turning them a few times, until cooked through, about 5 minutes. (Alternatively, you can cook the ribs in a large cast-iron grill pan or broil them, turning a
few times, until done.) - Wrap a piece of meat in a lettuce leaf, top with a small spoonful of dipping sauce, and enjoy, taking bites of the cucumber and carrot sticks in between.
