AI-generated imagePan-Grilled Korean LA Galbi with Pear and Onion (4 Servings)
Flanken-cut beef short ribs are chilled in a pear, onion and soy marinade and pan-grilled. Unlike galbitang or braised galbi-jjim, this is a grilled Korean main dish. Allow 6–8 hours for marinating beyond active prep.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Check flanken ribs for bone dust, remove it, and pat dry. Separate utensils for raw beef and produce.
- 02
Grate pear and onion; combine with garlic, ginger, soy sauce, water, sugar, honey, rice wine, sesame oil, scallions and pepper. Apple changes the fruit aroma and sweetness.
- 03
Coat beef thoroughly, cover, and marinate in the refrigerator for 6–8 hours, not at room temperature. This is separate waiting time.
- 04
Preheat a wide pan over medium heat and place ribs in one layer; cook in batches if necessary.
- 05
Pan-cook about 4–5 minutes per side, adjusting for thickness and browning. Reduce heat and add a splash of water if sugars scorch. Verify 63°C at the thickest meat portion and rest 3 minutes; doneness takes priority over time.
- 06
Transfer to a clean platter that never held raw beef. Do not serve used raw-meat marinade as an uncooked sauce.
Helpful source links
Before you cook
Prevent raw-beef cross-contamination and marinate only under refrigeration. Verify at least 63°C for intact beef and rest 3 minutes. Check soy, wheat and sesame allergens. Chill within 2 hours; reheat leftovers to 74°C.
Allergens: 대두(간장), 밀(일반 간장·일부 맛술), 참깨(참기름)
Image & source credits
AI-generated image.
Easy meals, made simple
Mild Korean Soy Dakgalbi with Vegetables (2 Servings)
A mild Korean chicken stir-fry with soy sauce and garlic rather than chili paste, including cabbage and rice cakes.
Spicy Korean Squid Bossam with Radish and Soybean Sprouts (2 Servings)
Inspired by Korean ojingeo bossam: fully cooked squid stir-fried with julienned radish in a spicy sauce, finished with cooked soybean sprouts. A simplified home-style main dish.
