Korean LA Galbi Marinated Short Ribs with Asian Pear
Tender cross-cut short ribs marinated in a sweet and savory Korean sauce featuring soy sauce, Asian pear, and sesame oil. The Asian pear acts as a natural tenderizer while adding subtle sweetness to balance the umami-rich marinade. Perfect for backyard grilling or special occasions, these ribs develop beautiful caramelized edges from the sugar content. The overnight marination ensures deep flavor penetration throughout the meat. A beloved Korean-American dish that brings restaurant-quality results to your home grill.
Ingredients
- 2 pounds cross-cut LA-style short ribsflanken ribs1:1cut
thinner cut cooks faster
- ½ cup soy sauce
- ¼ cup water
- 2 cloves garlic
- ½ teaspoon sesame seeds
- ½ teaspoon sesame oil
- 2 tablespoons sugar
- ½ small onion
- ½ small Asian pearapple1:1fruit
similar sweetness and texture
- ¼ teaspoon pepper
- 1 to 2 tablespoons rice wine, for tang(optional)mirin1:1alcohol
adds sweetness
Instructions
- 1
Soak short ribs in cold water to remove blood from the meat
- 2
Combine remaining ingredients in food processor and puree until slightly chunky
- 3
Rinse the ribs and cut bones to remove any bone fragments
- 4
Massage the marinade into the ribs thoroughly
- 5
Cover and refrigerate for at least 12 hours, flipping once
- 6
Grill ribs on low to medium heat, flipping often to prevent burning
- 7
Cook until meat is dark brown with black caramelized edges
Tips
Soaking the ribs in cold water removes excess blood for cleaner flavor and appearance.
Don't over-marinate beyond 2 days as the Asian pear enzymes can make the meat mushy.
Keep grill heat moderate to prevent sugar burning while ensuring proper cooking.
Good to Know
Marinated ribs keep 2 days refrigerated. Cooked ribs keep 3-4 days.
Marinate 12-48 hours ahead. Can prep marinade 3 days ahead separately.
Serve immediately off grill with steamed rice and Korean banchan.
Common Mistakes
Keep grill heat moderate to avoid burning the sugar in the marinade.
Don't skip soaking step as it removes blood for better flavor.
Substitutions
thinner cut cooks faster
FAQ
Can I use regular short ribs instead of LA-style?
Yes, but cooking time will increase significantly as regular short ribs are much thicker. Consider braising instead of grilling.
What if I don't have Asian pear?
Regular pear or apple work well as substitutes, providing similar sweetness and natural enzymes for tenderizing.
How long do leftovers keep?
Cooked galbi keeps 3-4 days refrigerated. Reheat gently to avoid drying out the meat.