This is the King Of Korean Bbq l LA Galbi (Korean Bbq Beef Short Ribs)

Ingredients

• 2 pounds Flanken Short Ribs (cut across the bone, about 1/2 inch thick)
• 0.5 pear Korean Pear (peeled and quartered)
• 0.5 apple Red Apple (peeled and quartered, used if Korean pear unavailable)
• 0.5 medium onion Onion (peeled and quartered)
• 0.5 kiwi Kiwi (peeled and quartered, adds natural tenderizer)
• 1.5 cups Soy Sauce (regular or low‑sodium)
• 0.5 cup Granulated Sugar
• 0.5 cup Mirin (Japanese sweet rice wine)
• 0.25 cup Corn Syrup (or honey for a richer flavor)
• 3 tablespoons Sesame Oil
• 3 tablespoons Garlic (minced)
• 0.5 tablespoon Ginger (minced)
• 1 cup Green Onions (chopped, plus extra for garnish)
• 1.5 cups Water (for the marinade)
• 1 tablespoon Vegetable Oil (for sautéing onions)
• 1 medium Onion (for garnish) (thinly sliced)
• 1 tablespoon Sesame Seeds (toasted, for garnish)

Instructions

1. Rinse and Dry Ribs

   Rinse the flanken short ribs under cold running water to remove any bone fragments, then pat dry with paper towels.

   Time: PT5M

2. Blend Fruit‑Vegetable Puree

   Quarter half a Korean pear, half a red apple, half an onion, and half a kiwi. Place them in a blender, add up to 1/4 cup water if needed, and blend until completely smooth.

   Time: PT10M

3. Make the Marinade

   Transfer the puree to a large mixing bowl. Add soy sauce, sugar, mirin, corn syrup (or honey), sesame oil, minced garlic, minced ginger, chopped green onions, and 1.5 cups water. Mix thoroughly until sugar dissolves.

   Time: PT5M

4. Marinate the Ribs

   In a large container, layer 2‑3 strips of ribs, pour 2‑3 ladles of the marinade over them, then repeat layers until all ribs are coated. Seal the container and refrigerate for at least 2 hours or overnight.

   Time: PT2H

5. Pan‑Fry the Ribs

   Heat a large cold pan over medium‑high heat. Add 3‑4 strips of marinated ribs and pour in 1/4 cup of the remaining marinade (or 1/4 cup water if the ribs are very salty). Cook, flipping frequently, for 6‑7 minutes until a nice char forms on all sides.

   Time: PT7M

   Temperature: medium‑high

6. Sauté Onion Garnish

   Thinly slice one medium onion. In another pan, lightly coat with 1 tbsp oil, add the onions, and cook over low heat until they sizzle and become translucent, about 5 minutes.

   Time: PT5M

   Temperature: low

7. Slice and Plate

   Using a knife, slice the cooked ribs into bite‑size pieces. Arrange the ribs on top of the sautéed onions on a serving platter.

   Time: PT3M

8. Garnish and Serve

   Scatter additional chopped green onions and toasted sesame seeds over the ribs. Serve immediately with rice or lettuce wraps.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Flanken Short Ribs: Pork ribs, Boston butt, Chicken breast
• Instead of Korean Pear: Red apple
• Instead of Red Apple: Korean pear
• Instead of Kiwi: omit if unavailable
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Granulated Sugar: Brown sugar, Honey (adjust quantity)
• Instead of Mirin: Sake + sugar, Rice vinegar + sugar
• Instead of Corn Syrup: Honey, Maple syrup
• Instead of Sesame Oil: Peanut oil (less flavor)
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Green Onions: Chives
• Instead of Vegetable Oil: Canola oil, Sesame oil (small amount)
• Instead of Sesame Seeds: None

Equipment Needed

• Blender
• Large Mixing Bowl
• Large Container for Marinating
• Large Cold Pan
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Tongs

Critical Steps — Do Not Skip

• Rinsing ribs to remove bone fragments
• Blending fruit puree to achieve a smooth base
• Marinating the ribs for at least 2 hours
• Starting the pan cold to prevent sugary burn
• Flipping ribs frequently for even char
• Adjusting with water if the sauce becomes too salty

Chef Tips from the Video

• Korean pear provides a unique, subtle sweetness that apples can’t fully replicate.
• Kiwi contains actinidin, a natural meat‑tenderizer; don’t skip it if you want extra tenderness.
• For authentic smoky flavor, finish the ribs on a charcoal grill after the pan‑sear.
• Let the cooked ribs rest for 3‑5 minutes before slicing to retain juices.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freeze in a sealed bag for up to 1 month; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the ribs up to 24 hours for deeper flavor.
• Blend the fruit puree ahead of time and store refrigerated.
• Pre‑slice the garnish onions and keep them in a sealed bag.

Frequently Asked Questions