LA Galbi are grilled flanken-style (cut across the bone) beef short ribs in a Korean marinade. Curiously, this cut of short rib was popularized by Korean cooks – not in Seoul – but right here in Los Angeles, hence the name.
The magic of Galbi 갈비 is in the marinade. Asian pear tenderizes the meat and adds a hint of sweetness. Pear – combined with garlic, onion, and ginger, plus soy sauce, mirin, honey and sesame oil result in a full Korean flavor explosion. This entire marinade is made in a food processor, it couldn’t be easier.
Hours of marinating result in the tender yet chewy texture. Grilling imparts a wonderful smoky note to the already complex flavors of the marinated meat while the honey and sugar caramelize into a slightly sweet glaze – making this an absolutely irresistible barbecue dish.
LA Galbi Recipe
Blend the following ingredients in a food processor.
- 1 Asian pear
- 6 -8 cloves garlic
- 1 onion
- 2″ ginger
Add the following ingredients and blend again.
- 2 T. honey
- 2 T. brown sugar
- 1/3 c. low-sodium soy sauce
- 1/3 c. mirin
- 3 T. sesame oil
- several grinds of black pepper
Rinse flanken-cut short ribs of beef in cold water, drain. Add marinade, coat well. Cover and refrigerate 8 hours.
Remove from marinade and grill ribs over high heat. When they start to char turn them over. This is a fast process, maybe 5 minutes.
Pickled Korean Pear Recipe
Pickled pear is a refreshing accompaniment to the grilled ribs.
- 1 1/2 c. apple cider vinegar
- 3/4 c. sugar
- 1 cinnamon stick
- 2 star anise
- 1 T. pickling spice (cinnamon, allspice, mustard seed, coriander, bay, ginger, chili, clove, black pepper, mace, cardamom)
Combine all ingredients in a sauce pan, bring to a boil then simmer for 20 minutes. Meanwhile, slice Korean pear into batons. After simmering 20 minutes, strain the liquid. Let cool to room temperature then pour the liquid over the pear batons. Marinate for 30 minutes in the refrigerator, then serve while the pear is still crunchy.
The Creative Cooking Crew is a group of 24 innovative food bloggers hosted by Laz of Lazaro Cooks! and Joan of FOODalogue. Each month brings a new culinary challenge with a round-up of all the entries posted at the end of the month. Although there is no real judging and the challenges are all just for fun, we take pride in sharing our entries, pushing our culinary limits.
September’s Challenge is PICKLE IT! to which I am bringing my Pickled Korean Pears. Joan is showcasing all the pickles in the round-up on her blog here. Be sure to check out and follow the Creative Cooking Crew’s PINTEREST BOARD here for inspiration without boundaries!
Seasoned Chiffonade of Perilla Recipe
- 1 T. soy sauce
- 1/2 t. sesame oil
- 1/2 t. sugar
- 1/2 t. gochugaru (coarse-ground red chili powder)
Mix ingredients. Chiffonade several perilla (wild sesame leaves). Toss perilla with seasoning sauce. Serve seasoned chiffonade of perilla on top of the galbi.
Place a spoonful of ssamjang (spicy seasoned soybean paste) on perilla, serve on the side as a condiment.
Enjoy LA Galbi and pickled Korean pear with rice, kimchi, and beer!