Share and Enjoy
Everyone already knows my fascination with short ribs; succulent beef that becomes so tender it nearly falls off the bone after gentle braising for hours. Those would be the larger “English” cut that divides each rib between the bone, but there’s other cuts popular in Asian cultures, especially Korea, where the “English” cut is butterflied into long strips away from the bone and yet another called “flanken”, that cuts thin strips across the bone. This last cut became popular in Los Angeles and is simply referred to as LA Galbi and this is the cut I used for this recipe. Galbi means “rib” in Korean and gui means grilled. So techniquely it should be called galbi-gui, but most people just refer to it as galbi. Although the “English” and “flanken” come from the same original cut of beef, the preparations are worlds apart. Who would have imagined that while one requires long slow cooking to coax it into tenderness, the other calls for completely the opposite-a quick sear over a hot flame.
What I love about these ribs is the fact that they take very little time to prepare and only need an hour or two in the marinade. Many recipes call for marinating up to 24 hours, but the addition of Asian pear to the marinade means the time needs to be cut down dramatically. It contains an enzyme that breaks down and tenderizes meat and if left too long in the marinade it can turn the meat mealy. So let’s get going. Enjoy!
I started by dicing half an Asian Pear after removing the seeds and adding it to my food processor. The other half I peeled and ate. The taste is a cross between an apple and pear but the skin is thicker.
Along with the Asian pear I added 5 garlic cloves, 1/2 cup soy sauce,2 tablespoons sugar, 2 tablespoons white wine, 1 tablespoon sesame oil, 1 teaspoon fresh grated ginger and 1 teaspoon chile paste. I whirled this in the food processor until the pear and garlic were pureed. I mixed in 2 chopped green onions and got the beef out.
These are the “flanken” style ribs. Notice how they’re cut across the bone rather than separated between the bone. Don’t you you just love the marbling-fat is flavor! I placed the ribs in a glass pan and poured the marinade over to coat then put it in the refridgerator for 1 hour. After an hour, I removed it from the refridgerator and let it marinate at room temperature for another hour.
I heated the grill to medium high and cooked them on one side for 4 minutes. I threw some onion and red bell on as well.
I flipped them and cooked another 3-4 minutes before removing them. Don’t you just want to grab them.
And this is what you get to devour. Enjoy!
- 6 "flanken" cut short ribs ½ inch thick about 1½ pounds
- ½ Asian pear seeded and diced
- 5 garlic cloves
- ½ cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons white wine
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon chile paste
- 2 green onions thinly sliced
- In a food processor or blender combine all the marinade ingredients except the green onions and blend until pureed. Stir in the green onions. Place the meat in a glass pan and pour the marinade over and turn to coat. Let it sit in the refridgerator for 1 hour. Remove and let sit at room temperature for 1 hour before grilling. Don't let it sit in the marinade for too much longer as it can get mealy.
- Grill the meat over medium high heat for 3-4 minutes per side.