LA Galbi (Korean Grilled Short Ribs)

Ingredients

• 2 lbs LA-style (flanken-cut) beef short ribs

Marinade

• 1/2 Korean or Asian pear, grated
• 1/4 onion, grated (for onion juice)
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 cup soy sauce
• 1/4 cup pear or apple juice
• 2 tbsp pineapple juice
• 2 tbsp sugar (or brown sugar)
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• Black pepper to taste

Directions

• Blend the grated pear, onion, garlic, and ginger with the pear/apple and pineapple juice until smooth.
• Whisk in the soy sauce, sugar, sesame oil, sesame seeds, and black pepper.
• Pour the marinade over the short ribs, turning to coat, and marinate overnight in the fridge for the deepest flavor.
• Grill over high heat (charcoal is best for smokiness) 2-3 minutes per side until caramelized and cooked through.
• Rest briefly, then serve with rice and banchan.

Home version adapted from Danny Kim's Instagram (featuring gui.nyc); the restaurant version sous-vides the ribs and ferments its own pear sauce, so quantities here are a standard home ratio.