LA Galbi or Korean Short Ribs
When introducing people to Korean food for the first time I usually cook one of two dishes. One is bulgogi, which there will be a future blog post and video, and galbi or sometimes both. I’ve never met anyone that didn’t like them plus who doesn’t like ribs?
This dish is called LA galbi because the largest populations of Koreans outside of Korea is in Los Angeles and the cut of the rib is thicker there than in Korea.
Ask your butcher for the flanken cut at about 1/2 inch thick. If you have access to latino markets you should try there. A lot of times they will have this pre cut, called costillas, and it’s significantly cheaper.
I really love galbi and it’s something we cook a few times a year and especially when we have guests. I really hope you enjoy it as well.
- 2 pounds beef flanken ( about 2 strips per person)
- 1/2 - 1 whole asian pear
- 1 garlic clove
- 1/4 cup soy sauce
- 2-3 green onions (sliced)
- 1/4 small white or yellow onion
- In a food processor, blender, or by hand grate asian pear, garlic, and onion together. Mix in soy sauce and sliced green onions.
- Place the ribs in a plastic zip top bag and pour marinade in. Roll out all the air you can and seal the bag. Massage the marinade into the meat and refrigerate for 4- 24 hours.
- Lay the ribs out onto a baking sheet or similar pan and place under the broiler for 8-10 minutes each side. These can also be grilled. Serve with some rice and kimchi.