La갈비 La Galbi (3strips) Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups LA갈비 LA GALBI (3STRIPS) Recipe
Cook time: 4 h
Total time: 4 h
Yield: 3 servings
Cuisine: Korean
Ingredients: 1.5 lb beef short ribs (LA-style, cut across the bone, thin slices); 0.5 cups soy sauce (reduced-sodium preferred); 3 tbs brown sugar (packed); 2 tbs mirin (or dry sherry if unavailable); 1 tbs sesame oil; 4 cloves garlic (finely grated or minced); 1 tbs ginger (fresh, finely grated); 0.5 cup Asian pear (or Bosc pear / Fuji apple), grated with juice reserved; 3 stalks green onion (thinly sliced, white and light green parts); 1 tbs toasted sesame seeds; 0.5 tsp black pepper (freshly ground); 0.25 cup yellow onion (finely grated); 1 tsp rice vinegar; 1 tsp vegetable oil (for grilling / pan); 1 stalk scallions (thinly sliced for garnish); 0.5 tsp toasted sesame seeds (extra, for garnish); 8 leaves lettuce leaves (for ssam/wraps) or steamed rice; 2 tsp ssamjang or gochujang (optional, to taste)

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

Time4h

Serves3

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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Marinated Short Ribs

1 1/2 lb beef short ribs (LA-style, cut across the bone, thin slices)

1/2 cups soy sauce (reduced-sodium preferred)

3 tbs brown sugar (packed)

2 tbs mirin (or dry sherry if unavailable)

1 tbs Toasted sesame oil

4 cloves garlic (finely grated or minced)

1 tbs ginger (fresh, finely grated)

1/2 cup Asian pear (or Bosc pear / Fuji apple), grated with juice reserved

3 stalks green onion (thinly sliced, white and light green parts)

1 tbs toasted sesame seeds

1/2 tsp black pepper (freshly ground)

1/4 cup yellow onion (finely grated)

1 tsp Rice vinegar

Finishing & Serving

1 tsp vegetable oil (for grilling / pan)

1 stalk scallions (thinly sliced for garnish)

1/2 tsp toasted sesame seeds (extra, for garnish)

8 leaves lettuce leaves (for ssam/wraps) or steamed rice

2 tsp ssamjang or gochujang (optional, to taste)

Method

Marinated Short Ribs

Prepare ribs

If not already cut LA-style (thin across the bone), ask your butcher to cut across the bone into 1/4 to 1/3 inch strips. Pat ribs dry with paper towels and trim any excessive fat. Place in a large resealable plastic bag or shallow dish.

Make marinade

In a medium bowl combine soy sauce, brown sugar, mirin, sesame oil, grated garlic, grated ginger, grated Asian pear (include the juice), grated yellow onion, and rice vinegar. Whisk until sugar dissolves. Stir in finely sliced green onion (white/light green parts), toasted sesame seeds, and freshly ground black pepper.

Marinate

Pour marinade over the ribs in the bag or dish, ensuring each strip is coated. Press out excess air and seal, or cover dish tightly. Refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderizing effect. Turn the bag or stir the meat once or twice if possible to redistribute marinade.

Grilling & Serving

Bring to room temperature

Remove ribs from refrigerator 30 minutes before cooking to take the chill off; reserve marinade.

Preheat grill or pan

Preheat an outdoor grill to high (450–500°F / 230–260°C) for direct grilling, or heat a cast-iron grill pan or heavy skillet over medium-high heat. Brush grates or pan lightly with vegetable oil to prevent sticking.

Cook ribs

Remove ribs from the marinade, letting excess drip off (discard used marinade). Place ribs on the hot grill or pan in a single layer. Cook 1.5–2 minutes per side for thin LA-style strips, until nicely caramelized and just cooked through (internal temperature around 145–150°F for medium-rare to medium, but thin cuts cook quickly). Avoid overcooking to keep meat tender. Work in batches if necessary to avoid crowding.

Rest and garnish

Transfer cooked ribs to a platter and let rest 3–4 minutes. Sprinkle with extra toasted sesame seeds and thinly sliced scallions.

Serve

Serve hot with lettuce leaves, ssamjang or gochujang on the side, and steamed rice. To eat ssam-style: place a piece of rice and a grilled rib in a lettuce leaf, add a dab of ssamjang, wrap and enjoy.