party menu · kid favorite
LA Galbi (Grilled Marinated Short Ribs)
Ingredients
Sauce
Steps
Soak the ribs in cold water for 30 minutes to draw out the blood and bone dust.
~30 min
Why: Rinsing away the bone dust from cutting keeps the marinade clean and the flavor from turning chalky.
Pat the ribs completely dry with paper towels.
~3 min
Mix all the marinade ingredients, coat the ribs, and refrigerate at least 4 hours — overnight if you can.
~5 min
Why: The fruit enzymes and soy sauce loosen the muscle fibers overnight — marinating time equals tenderness.
Heat a pan or grill over medium heat and cook the ribs in a single layer, 2-3 minutes per side.
~10 min
Watch out: The sugary marinade burns over high heat while the inside stays raw — keep it at medium and check often.
Turn off the heat and sprinkle with sesame seeds and thinly sliced green onion.
~1 min
Tips
- —
Cook them on an outdoor grill for that smoky char — the ultimate summer BBQ party dish.
- —
Don't toss the leftover marinade — boil it down and use it as a fried-rice sauce or bulgogi marinade.
- —
Serve with lettuce and ssamjang (Korean dipping paste) and you've got a galbi ssam (lettuce wrap) platter.
Storage
Marinated raw ribs keep 2 days in the fridge, 1 month frozen (freeze them right in the marinade). Chop grilled leftovers for galbi kimbap.