LA Galbi (Grilled Short Ribs)

Name: LA Galbi (Grilled Short Ribs)
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 1 kg Beef short ribs, flanken-cut (thin, across the bones); 6 tbsp Soy sauce; 3 tbsp / 1 tbsp Brown sugar and honey; 1/2 each Grated Korean pear and onion; 1.5 tbsp / 1 tsp Garlic, minced, and grated ginger; 2 tbsp / 1 tbsp Sesame oil and toasted sesame seeds; 2 tbsp Mirin or a splash of cola; to taste Spring onion, chopped, and black pepper

Beef short ribs cut thin across the bones, marinated in sweet soy and fruit, and grilled fast over high heat until glossy and charred at the edges.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Korean-American kitchens · 🏠 Home cook

Korean-American / LA식 갈비 — LA galbi is a flanken-style version of Korean grilled short ribs — the rib cut thinly across the bones rather than between them. The cross-cut style is widely associated with Korean-American communities in Los Angeles, from which the name comes.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Aaron and Claire Danny Kim Rina Takagi

⏱ 50 မိနစ်🍽 4 ယောက်စာ🔥 480 kcal🇰🇷 South Korea

နို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Rinse the ribs in cold water and pat dry to remove loose bone dust from the cross-cut.
Stir the soy, sugar, honey, grated pear and onion, garlic, ginger, sesame oil, mirin, spring onion and pepper into a marinade.
Coat the ribs thoroughly and refrigerate for a few hours, or overnight for deeper flavor.
💡 The grated pear both sweetens and tenderizes — don't skip it if you can help it.
Heat a grill or grill pan until very hot and cook the ribs about 2–3 minutes a side, just until caramelized and cooked through.
Rest for a minute, then serve with rice, lettuce wraps and the usual banchan.

💡 အကြံပြုချက်များ

The thin flanken cut cooks in minutes and burns easily because of the sugar — stay at the grill.
Wipe or oil the grate well; the sugary marinade sticks and chars fast.
No pear on hand? Kiwi or a little grated pineapple tenderizes too, but use it sparingly.