Korean Style Beef Short Ribs Recipe a.k.a LA GALBI BBQ l Better Than Restaurants

Ingredients

• 2 pounds Short Ribs (Flanking Cut) (bone‑in, cut into individual pieces)
• 0.5 pear Asian Pear (Asian (Korean) pear preferred for sweetness)
• 0.5 apple Apple (peeled, used if Asian pear unavailable)
• 0.5 kiwi Kiwi (helps tenderize the meat)
• 0.5 onion Onion (half onion, raw for the blend)
• 0.25 cup Water (for blender)
• 1.5 cup Soy Sauce (regular or low‑sodium)
• 0.5 cup Granulated Sugar
• 0.5 cup Mirin (Japanese sweet rice wine)
• 0.25 cup Corn Syrup
• 3 tablespoon Sesame Oil (toasted sesame oil)
• 3 tablespoon Garlic (minced fresh garlic)
• 0.5 tablespoon Ginger (minced fresh ginger)
• 1 cup Green Onion (chopped)
• 1.5 cup Water (for sauce)
• 2 cup Cooked Rice (short‑grain or sushi rice)
• 1 piece Bell Pepper (cut into chunks)
• 0.5 cup Mushrooms (sliced)
• 0.5 avocado Avocado (diced)
• 1 piece Egg (fresh, for poaching)
• 1 tablespoon Vegetable Oil (for sautéing veggies)
• to taste Salt
• to taste Black Pepper
• 2 tablespoon Vinegar (white or rice vinegar for poaching egg)

Instructions

1. Rinse and Pat Dry Ribs

   Place the short ribs in a colander, rinse under cold water to remove bone fragments, then pat dry with paper towels.

   Time: PT5M

2. Blend Fruit and Onion

   Combine half an Asian pear, half an apple (peeled), half a kiwi, half an onion, and 0.25 cup water in the blender. Blend until smooth.

   Time: PT10M

3. Strain (Optional)

   Pour the blended mixture through a fine mesh strainer or cheesecloth into a mixing bowl to remove pulp.

   Time: PT2M

4. Make the Marinade

   To the fruit puree add 1.5 cup soy sauce, 0.5 cup granulated sugar, 0.5 cup mirin, 0.25 cup corn syrup, 3 Tbsp toasted sesame oil, 3 Tbsp minced garlic, 0.5 Tbsp minced ginger, 1 cup chopped green onion, and 1.5 cup water. Whisk until fully combined.

   Time: PT5M

5. Marinate the Ribs

   In a shallow container, pour a thin layer of sauce, lay the ribs in a single layer leaving space between pieces, pour more sauce over them, repeat for a second layer, then cover and let marinate at room temperature for at least 2 hours (or up to 4 hours). For deeper flavor, refrigerate for up to 8 hours.

   Time: PT2H

6. Pan‑Fry the Ribs

   Place the marinated ribs in a cold large skillet (bone side down). Turn the heat to medium‑high, then add about 1/3 cup of the remaining sauce. When the sauce begins to boil, flip the ribs frequently. Once most liquid evaporates, reduce heat to medium and continue cooking until the ribs are nicely seared and cooked through.

   Time: PT20M

   Temperature: Medium‑high to medium

7. Rest and Slice

   Turn off the heat, let the ribs rest for 2 minutes, then cut the meat off the bone with kitchen scissors. Arrange on a serving plate.

   Time: PT2M

8. Prepare Veggies for Rice Bowl (Optional)

   Finely chop a raw onion, slice the bell pepper into chunks, slice mushrooms, and dice the avocado. Soak the raw onion pieces in cold water for 1 minute to mellow the bite, then drain.

   Time: PT10M

9. Sauté Veggies (Optional)

   Heat 1 Tbsp vegetable oil in a second pan, add 0.5 Tbsp minced garlic, then add bell pepper and mushrooms. Season with a pinch of salt and black pepper, stir‑fry for 5 minutes until tender.

   Time: PT5M

   Temperature: Medium

10. Poach the Egg (Optional)

    Bring 4 cups water to a gentle boil, add 2 Tbsp vinegar, swirl to create a whirlpool, then gently slip the egg into the center. Cook for 3 minutes for a runny yolk, then remove with a slotted spoon.

    Time: PT5M

    Temperature: Boiling

11. Assemble the Galbi Rice Bowl (Optional)

    Place cooked rice in a bowl, top with sautéed bell pepper, mushrooms, raw onion, avocado slices, and 2–3 pieces of the pan‑fried ribs. Drizzle any remaining sauce, garnish with sliced green onion, and place the poached egg on top.

    Time: PT3M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

32 g

Fat

22 g

Fiber

3 g