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Title: L.A. Style Beef Short Ribs
Categories: Beef, Korean
Yield: 4 Servings

2 lb L.A. Style beef short ribs
-(1/8 to 1/4" thick
-flanken-style short ribs)
6 cl Garlic
1/2 ts Ginger; peeled, minced
1/2 md Onion
1 md Asian pear; peeled, cored,
-and cut into chunks -OR-
2 sm Bosc pears; peeled, cored,
-and cut into chunks
1/4 c Soy sauce
2 tb Honey
1/2 ts Freshly ground black pepper
2 ts Toasted sesame oil
Soybean Paste Dipping Sauce
Cucumber and carrot sticks;
-for serving

Galbi means "ribs" in Korean, and when Americans talk about Korean
barbecue, they are often thinking of L.A. Galbi, the dish served in
so many Korean barbecue restaurants here.

L.A. Galbi is made not with conventional short ribs but with ribs cut
very thinly (1/8 to 1/4") across the bone. This style is sometimes
called "flanken" and it is easy to recognize because each piece has 3
or 4 visible bones. Because they are thin and flat, the ribs absorb
marinade quickly and cook in minutes on the grill, making them a
great choice for cookouts and picnics. Some say the cut was
discovered by Korean immigrants at Mexican markets in southern
California, who adapted it for use with a traditional Korean
marinade. Others say that the dish originated with Korean immigrants
in Hawaii, where these were called Maui ribs.

Pears make the marinade special in 2 ways: Koreans love the subtle
sweetness and flavor they give the meat, and pears contain enzymes
that break down collagen in muscle tissue, tenderizing the ribs.

Rinse the ribs under cold running water to remove blood and any bone
fragments. Drain and pat dry.

Combine the garlic, ginger, onion, pear, soy sauce, and honey in a
food processor and process until smooth and creamy. Transfer to a
large bowl.

Add the short ribs and toss to coat well. Add the pepper and sesame
oil. Toss well. Cover with plastic wrap and refrigerate for at least
30 minutes, or as long as overnight.

Add the short ribs and toss to coat well. Add the pepper and sesame
oil. Toss well. Cover with plastic wrap and refrigerate for at least
30 minutes, or as long as overnight.

Build a charcoal fire or preheat a gas grill to high. Grill the ribs,
turning them a few times, until cooked through, about 5 minutes.
(Alternatively, you can cook the ribs in a large cast-iron grill pan
or broil them, turning a few times, until done.)

Wrap a piece of meat in a lettuce leaf, top with a small spoonful of
dipping sauce, and enjoy, taking bites of the cucumber and carrot
sticks in between.

Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015

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