LA Galbi (Korean BBQ Short Ribs)

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Check the ribs for any sinew (the silvery membrane) or thick edge fat, and trim it off for a cleaner bite and better texture. A little marbling is great – just avoid the tough or chewy bits.Then soak the meat in cold water for 15 to 30 minutes to help draw out excess blood and impurities. Change the water once or twice during this time, especially if it becomes cloudy or you notice fat rising to the surface.

Meanwhile, add all the marinade ingredients to a blender and blend until smooth.

After soaking, pat the ribs dry thoroughly with kitchen paper and place them in a large sealable container. Pour the marinade directly over the meat, then use your hands (wearing food-safe gloves) to gently toss and coat each piece evenly right in the container. Once the meat is well coated, seal the lid and refrigerate.

Refrigerate the marinated meat for 12 to 24 hours, turning it once or twice during that time to ensure even absorption. This extended marination allows the enzymes from ingredients like pear, apple, or onion to gently break down the meat fibers while infusing every layer with deep, savory-sweet flavor. The longer rest makes a noticeable difference in both tenderness and complexity.

Take the meat out of the fridge about 15 to 30 minutes before cooking to bring it closer to room temperature.

Cook the ribs on a BBQ grill, in a skillet, or in the oven over medium-high heat. Grill both sides until nicely caramelized and cooked to your liking – it usually takes 2 to 3 minutes per side.

For a finishing touch, garnish the ribs with chopped green onions, toasted sesame seeds, or a sprinkle of crushed pine nuts. Serve with a bowl of warm rice, some kimchi, crisp lettuce leaves, and a spoonful of ssamjang (Korean BBQ dipping sauce) on the side - perfect for wrapping everything up into one delicious bite.