3lbflanken cut beef short ribs or butterflied short ribs
Cold waterfor soaking
Extra oil for brushingwhen cooking
¼cupsojuor water or sprite
1tbspsesame oilor vegetable oil or canola oil if you prefer a flavorless oil
1Asian pear or bosc pearOr Fuji apple
½inchpiece of ginger
3 - 4scallionsspring onions
1tbspgochugaru (korean chili powder)optional
1tspcoarsely ground black pepper
¼ - ½cupwater
Thinly cut scallions
Optional step - soak the beef ribs in cold water for about 1 hour to remove the extra blood in the cut. This is an optional step. It helps tenderize the meat and let the marinade penetrate the meat well.
Carefully rinse the rib cuts under a gentle stream of cold water to rinse off bone dust. This step is definitely recommended to remove the gritty bone dust that could be on the meat.
Place the beef ribs on paper towels until you get the marinade ready.
For the Marinade
Peel the pear/apple and remove the core/seeds from the fruit. Place all the ingredients (including the cored pear/apple) in a blender. Only add ¼ cup of the water at first, and add the extra water only if needed.
Blend until completely smooth.
Place the beef short ribs in a box with a lid, and pour the marinade over the ribs. Make sure all of the meat is covered by the marinade (add more water and mix if needed).
Close the container and let the meat marinate for at least 1 hour. Overnight or up to 24 hours in the fridge is best.
Remove the meat from the fridge at least 30 minutes before grilling.
Outdoor or indoor electric grill - preheat your grill to medium-high heat. Grill the short ribs for about 3 - 4 minutes per side (on an oiled surface) until the meat is cooked and lightly caramelized with grill marks. Baste with leftover marinade while cooking.
Coal BBQ - grill the short ribs on the preheated AND oiled grill. Quickly cook the short ribs on high heat on both sides. It shouldn’t take more than 5 minutes. Baste with the leftover marinade while cooking.
Oven cooking - set the broiler to 450°F. Place the ribs on an oiled broiler plate (with foil placed at the bottom of the oven to catch the dripping marinade). Brush marinade on both sides and broil each side for about 4 - 5 minutes, until the meat is cooked with light caramelization.
Let the cooked short ribs rest for at least a few minutes before serving. Cut the flanken cut ribs into sections. Sprinkle with spring onions and sesame seeds.
Serve with rice, kimchi, pickled radish and soju.
Recipe from The Flavor Bender by Dini Kodippili
LA Galbi (Korean BBQ Beef Short Ribs) https://www.theflavorbender.com/la-galbi-korean-bbq-short-ribs/