La Galbi La갈비 Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups LA GALBI LA갈비 Recipe
Cook time: 9 h
Total time: 9 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs beef flanken-style short ribs (thinly sliced across the bone); 1 cups soy sauce (reduced-sodium preferred); 1 cups brown sugar; 2 tbs mirin (or sweet rice wine); 2 tbs sesame oil; 6 cloves garlic (minced); 1 tbs ginger (fresh, grated); 0.5 cups Asian pear (or Bosc pear, grated) or 1/4 cup unsweetened apple juice; 4 stalks green onion (thinly sliced, plus extra for garnish); 2 tbs toasted sesame seeds (for garnish); 1 tsp freshly ground black pepper; 1 tsp optional: Korean gochujang (for a touch of heat); 2 tsp neutral oil (for grill or pan, e.g., canola); 1 each lime or lemon wedges (optional); 4 servings steamed rice or lettuce leaves (for serving)

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time9h

Serves4

Korean-style short ribs, cut thinly across the bone, marinated in a sweet and savory sauce, and grilled to perfection.

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Ingredients

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Short Ribs & Marinade

2 lbs beef flanken-style short ribs (thinly sliced across the bone)

1 cups soy sauce (reduced-sodium preferred)

1 cups Brown sugar

2 tbs mirin (or sweet rice wine)

2 tbs Toasted sesame oil

6 cloves Garlic (minced)

1 tbs ginger (fresh, grated)

1/2 cups Asian pear (or Bosc pear, grated) or 1/4 cup unsweetened apple juice

4 stalks green onion (thinly sliced, plus extra for garnish)

2 tbs toasted sesame seeds (for garnish)

1 tsp freshly ground black pepper

1 tsp optional: Korean gochujang (for a touch of heat)

Finishing & Serving

2 tsp neutral oil (for grill or pan, e.g., canola)

1 each lime or lemon wedges (optional)

4 servings steamed rice or lettuce leaves (for serving)

Method

Short Ribs & Marinade

Prepare meat

If not already cut thin across the bone, ask your butcher for flanken-style cut about 1/4 inch thick. Pat the short ribs dry with paper towels and trim any large pockets of excess fat, leaving some for flavor.

Make marinade

In a large bowl, combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated Asian pear (or apple juice), thinly sliced green onion (reserve some for garnish), freshly ground black pepper, and gochujang if using. Whisk until sugar is mostly dissolved and mixture is well combined.

Marinate

Place the short ribs in a large resealable bag or a shallow nonreactive container. Pour the marinade over the meat, making sure every piece is coated. Press out excess air (if using a bag) and distribute marinade so ribs lie in a single layer as possible. Refrigerate and marinate for at least 4 hours, ideally overnight (8–12 hours) for best flavor. If short on time, marinate at least 1 hour.

Finishing & Serving

Bring to room temperature and prepare grill/pan

About 30 minutes before cooking, remove short ribs from fridge and let sit covered at room temperature. Preheat a charcoal grill for high direct heat or preheat a gas grill or heavy cast-iron grill pan to high (450–500°F / 230–260°C). Oil the grates or pan lightly with neutral oil to prevent sticking.

Shake off excess marinade

Remove ribs from marinade and let excess drip off. Reserve marinade if you'd like to baste during cooking, but do not use raw marinade on cooked meat unless you boil it first for at least 3–5 minutes to kill bacteria.

Grill or pan-sear

Place ribs on the hot grill or pan in a single layer without overcrowding. Cook thin flanken-style ribs 1–2 minutes per side until nicely charred at the edges and cooked through (internal temp ~145°F for medium rare to medium). Thicker pieces may take up to 3 minutes per side. Avoid moving too much to get good caramelization; use tongs to flip once. If using reserved marinade for basting, first bring it to a rolling boil for at least 3 minutes, then reduce heat and baste briefly during the last minute of cooking.

Rest and garnish

Transfer cooked ribs to a platter and let rest 3–5 minutes. Sprinkle with reserved sliced green onions and toasted sesame seeds. Serve with lime or lemon wedges if desired.

Serve

Serve hot with steamed rice or wrapped in lettuce leaves with ssamjang and banchan. Leftovers keep well refrigerated up to 2 days; reheat briefly in a hot pan to maintain char.