La Galbi (3strips) La갈비 Recipe

Prepare ribs

Pat the 3 flanken-cut short rib strips dry with paper towels. Trim any excessively long fat if desired, but keep a thin layer for flavor. Lightly score the meat surface (across the grain) 2–3 shallow cuts to help the marinade penetrate; do not cut through the bone.

In a medium bowl, combine 1 cup soy sauce, 1/4 cup water, 3 tablespoons brown sugar, 1 tablespoon honey, and 1 teaspoon rice or corn syrup (if using). Whisk until sugar is dissolved and the mixture is uniform.

Add to the soy-sugar base: 4 cloves minced garlic, 1 tablespoon grated ginger, 2 finely chopped scallion stalks, and 1/2 cup grated Asian pear (or grated apple). Stir to combine. The grated pear adds natural enzymes to tenderize and a fruity sweetness; if using apple, expect a slightly different aroma.

Stir in 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds, 1/2 teaspoon ground black pepper, and 1 tablespoon mirin if using. Taste the marinade (using a clean spoon) and adjust balance: more brown sugar or honey for sweetness, more soy for saltiness.

Combine and marinate

Place the prepared short ribs in a shallow nonreactive dish or a zip-top bag. Pour the marinade over the ribs, turning to coat thoroughly so marinade gets between bones and into the scored cuts. Press out extra air and seal if using a bag. Refrigerate for at least 4 hours and preferably overnight (8–12 hours) for best flavor and tenderness. If marinating more than 6 hours, flip the ribs once or twice to ensure even contact.

Remove ribs from refrigerator 30 minutes before grilling to come closer to room temperature. Reserve the marinade.

Preheat a grill (charcoal or gas) to medium-high heat (about 450–500°F / 230–260°C). If using a cast-iron grill pan, heat it over medium-high until hot. Oil the grates or pan lightly with 1 teaspoon neutral oil to prevent sticking.

Shake or briefly bring the reserved marinade to a boil in a small saucepan for 2 minutes to kill any raw-meat bacteria. Reduce heat and simmer 1–2 minutes more, then remove from heat. Use this to baste during grilling if desired.

Grill the ribs bone-side down first for 2–3 minutes to render fat and get contact; then flip and grill the meat side 2–3 minutes. Because flanken-cut ribs are thin, total cooking time will be about 4–7 minutes depending on thickness and grill heat. Watch closely to avoid flare-ups. Aim for charred edges with juicy interior; the beef should be medium (slightly pink) to well done depending on preference.

During the last minute of grilling, baste with the boiled reserved marinade and flip once to caramelize the glaze. Do not over-baste or the sugars will burn.

Transfer ribs to a cutting board and let rest 3–5 minutes. Slice between the bones into individual short rib pieces if desired (they are usually already separated by bones).

Serve on a platter with lettuce or perilla leaves, 2 tablespoons ssamjang or gochujang, and lime/lemon wedges. Sprinkle extra toasted sesame seeds and thinly sliced scallions if desired. Eat wrapped in a leaf with sauce or enjoy plain alongside rice and banchan.