LA Galbi (Korean BBQ Beef Short Ribs)

This recipe so super simple but a perfect addition to your summer barbecue. The marinade is versatile and can also be used for bulgogi as well as other types of meat. The secret ingredient in this recipe is the black bean paste, commonly found at Korean and Chinese markets: it adds depth of flavor as well as a wonderful caramelization to the short ribs.

INGREDIENTS:

1.5 lb LA galbi

45g Asian pear (roughly ¼ cup puree or a quarter large pear)

45g sweet purple onion (roughly ¼ cup puree or a quarter medium onion)

2 cloves of minced garlic

16g (1 Tbsp) soy sauce

20g (2 Tbsp) brown sugar

10g (2 tsp) sesame oil

40g (2 Tbsp) black bean paste (Chunjang or Tianmianjiang)

⅛ tsp freshly ground black pepper (optional)

 

INSTRUCTIONS:

To make the marinade, add all ingredients except the short ribs into a blender and blend it into a puree.

Cover the short ribs thoroughly with this marinade and marinate overnight in the fridge, up to 48 hours.

Take the short ribs out of the fridge 15 minutes prior to grilling. Be sure to cook this over the grill or on a surface with drainage so that the marinade can be cooked down and caramelize.

Cook until the marinade is caramelized and the meat has shrunk back from the ends of the bones.

Enjoy!