Korean BBQ Short Ribs, also known as LA Galbi, are a true flavor wonder. The combination of sweet, salty and umami makes this dish irresistible. Let yourself be inspired by Korean cuisine!
Preparation
Step 1: Make the Bulgogi Marinade
Mix the soy sauce with honey, pressed garlic, grated pear, sesame oil, ginger and chili oil in a bowl. The pear contains enzymes that make the meat wonderfully tender. Stir until everything is well mixed.
Step 2: Marinate the Short Ribs
Place the short ribs in a large dish or zip-lock bag. Pour the marinade over and make sure all sides are covered. Marinate for at least 4 hours, preferably 24 hours in the fridge. The longer, the more intense the flavor.
Step 3: Prepare for the BBQ
Remove the short ribs from the fridge 30 minutes before grilling. Let excess marinade drip off. Preheat the BBQ for indirect heat at 150-160°C. Add smoking wood for extra flavor (cherry or apple wood).
Step 4: Low & Slow Cooking
Place the short ribs on the indirect section of the BBQ. Close the lid and cook 3-4 hours until core temperature is 85-90°C. Brush regularly with remaining marinade (but first boil it!).
Step 5: Finishing
Sprinkle the ribs generously with sesame seeds and spring onion before serving. Serve with steamed rice and kimchi for a complete Korean experience.
Tips from the BBQ Chef
- Ask the butcher for flanken-style short ribs – these are thinner and cook faster.
- Boil the marinade before using it to baste – this prevents bacterial growth.
- The pear in the marinade is the key to tenderness – replacing with pineapple works too!