LA Galbi: LA-style Korean barbecue short ribs with ssam sauce recipe
Some of the best dishes are born out of necessity; others, from a meeting of cultures and cuisines. Some of the very best dishes are invented when both factors are at play.
Take these lip-smacking beef short ribs, for example. LA Galbi (AKA Korean short ribs) are caramelised beef short ribs, butterflied and lengthened with the bone still attached. The meat is then scored diagonally to allow the marinade to penetrate, tenderising and flavouring an otherwise tough cut of beef.
According to Su Scott, the Korean food writer behind this recipe, early Korean immigrants in Los Angeles had to adapt to cuts available from neighbourhood butchers, which sold cheaper flanken short ribs, to recreate the flavours of home.
Su’s take on the now-classic Korean dish features in her debut cookbook, Rice Table, filled with authentic Korean recipes that highlight the unique flavours of her heritage. The ribs are perfectly balanced with a salty and sweet marinade that delivers tender, melt-in-your-mouth ribs with a finger-licking good sticky sauce.
Things to note:
If you can’t find Asian pear you can substitute it with another sweet variety of pear or half a kiwi.
This recipe requires marinating the ribs for at least 4 hours, or preferably overnight.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
For the ribs:- 1 kg lateral short-cut (Korean-style) short ribs, fat trimmed
- 6 tbsp soft dark brown sugar
- 0.5 onion, roughly chopped
- 0.5 Asian pear, peeled, cored and roughly chopped
- 3 tbsp sake
- 3 tbsp mirin
- 6 tbsp soy sauce
- 3 tbsp water
- 3 tbsp toasted sesame oil
- 10 medium-sized garlic cloves, minced
- 3 spring onions, finely minced
- 1 tsp freshly cracked black pepper
- 2 tbsp doenjang (Korean fermented bean paste)
- 1 tbsp gochujang (Korean red chilli paste)
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp golden granulated sugar
- 1 tsp gochugaru (Korean red pepper flakes)
- 2 tsp blackstrap molasses
- 1 tsp toasted white sesame seeds
- 2 garlic cloves, minced
- 1 spring onion, minced
Details
- Cuisine: Korean
- Recipe Type: Barbecue
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
For the ribs:
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Laterally cut short ribs sometimes have tiny particles of bone dust around the bones. If you notice any, briefly rinse the meat under running water, paying attention around the bones, to remove any dust. Pat the meat dry with kitchen paper to remove excess moisture if rinsed, or any sitting blood.
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Transfer the meat to a container, layering it with the sugar as you go. Use all the sugar. Purée the onion, pear, sake and mirin in a food processor until smooth, then pour over the short ribs. Massage well to combine, then set aside for 10 minutes.
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Mix the rest of the ingredients in a bowl and stir well to combine. Pour this over the short ribs and massage them again by hand to evenly coat the meat. Arrange the meat nice and flat, neatly stacked up. Cover and refrigerate for at least 4 hours or preferably overnight.
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If cooking on an outdoor charcoal barbecue grill, cook the marinated ribs on the hot grill when the layer of white ash is visible over the glowing embers. It should take about 3-4 minutes to cook on each side until lightly charred and caramelised.
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You can also cook the marinated ribs indoors in a heavy-based frying pan (skillet) or griddle (grill) pan. Heat the pan until nice and hot. Add the ribs to the pan in a single layer and immediately reduce the heat to medium. Cook for 4-5 minutes on one side, then turn to cook for a further 2-3 minutes. You may want to add a splash of water or a couple of spoonsful of marinade if the frying pan (skillet) appears too dry.
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Alternatively, cook them under a hot oven grill (broiler).
For the ssam sauce:
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Combine all the ingredients in an airtight container and refrigerate until needed.
To serve:
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Once cooked, cut the ribs into single sections, or simply cut the meat off the bones into bite-size pieces. Serve at once with a side of seasonal leaves and ssam sauce.
Recipe adapted from Rice Table by Su Scott (Quadrille). Photography by Toby Scott.
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