LA Galbi and Pickled Korean Pear
Seasoned Chiffonade of Perilla, Ssamjang, Rice, Kimchi, OB
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.
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
Enjoy LA Galbi and pickled Korean pear with rice, kimchi, and beer!
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I love Korean! This is a most amazing plate and recipes Lori Lynn. I had no idea that cut of meat was born in LA. The marinade the with Asian pears sounds just wonderful, as the pickled pear side as well.
Mmmm…Galbi is my favorite dish. Yours look so yummy. I also made Galbi-zzim(stew) last week and I’m going to make a posting soon. ^^
Hi Jessie – I look forward to your galbi jim post. BTW – I remember commenting on your samgyetang a while ago, I have since made it. Posted at the end of August. We just adored it! Making yukgaejang next. How about you?
LL
Yeah, I’ve already checked your posting on Samgyetang. It was awesome. Your next is Yukgaejang? It’s on my list, too. Whenever my mom makes one big pot of Gomtang(beef soup), she makes Yukgaejang with leftover of the soup and it tastes really good. I’ll be looking forward to yours. ^^
Everything in this post is making me really really hungry. Your pictures are always so inviting.
When I visit your site I become very hungry and I want to lick the screen..LOL
I am not the biggest pickle fan that is out there but this is one pickle I could probably enjoy – the crispy asian pear sounds delicious