LA Galbi (Costillas cortas coreanas a la barbacoa)

Ingredientes

• 3 - 4 pounds cross-cut beef short ribs (flaken or LA galbi cut) (about 1/3 - inch thick)
• 1/2 Korean/Asian pear (or 1 apple), grated (see note 1 for substitutes)
• 2 tablespoons minced garlic (about 6 plump cloves)
• 1/2 medium onion, grated
• 1 teaspoon minced ginger (about 1 inch chunk)
• 1/2 cup soy sauce
• 1/2 cup water
• 3 -4 tablespoons sugar (You can reduce sugar and add more pear or maesilcheong (Korean plum syrup) to taste - see note 1)
• 2 tablespoons honey
• 1/4 cup cooking rice wine (Korean matsul mirim or mirin)
• 2 tablespoons sesame oil
• 3 scallions finely chopped
• 1/2 teaspoon black pepper
• 1 teaspoon sesame seeds (optional)

Preparación

1. 1

   --- For the ribs: ---

2. 2

   Rinse the ribs to wash off bone dust and remove some blood on the surface. See note 2. Drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This second part helps tenderize the meat, but you can skip it if you want.

3. 3

   --- For the marinade: ---

4. 4

   Blend the pear (or apple) together with the onion, garlic, and ginger in a mini/regular blender as fine as possible. Mix all the marinade ingredients well in a large bowl or container.

5. 5

   Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Flip them over half way through. The thicker the meat, the longer you’ll want to marinate.

6. 6

   --- Cooking the ribs ---

7. 7

   Grilling: Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.

8. 8

   Broiling in the oven: Set the oven to broil and preheat. Lay the meat in a single layer on a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes. Watch closely not to burn them.

9. 9

   Pan-frying: Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry, add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned. See note 3.