← Back to recipes

la-galbi-(korean-style-marinated-short-ribs)

When you think of short ribs, you most likely picture a slow cooked, pull apart tender morsel of rich beef. I love those short ribs, but these are a completely different style of serving them. Thin-cut flanken ribs are used here, which we marinate to tenderize them (thanks to the asian pear), and sear/grill until lightly charred and glossy. These have a “steakier” bite, and are best served with some crisp lettuce, steamed rice, and other goodies to customize your bite. Here I went with kimchi-style cucumbers and a scallion-garlic ssamjang for the perfect blend of crisp, bright, acidic, sweet, and savory. This hits every single note you want in a bite. Aside from the marinating time, this is perfect for a weeknight. And you don't even need to wait much to marinate–30 minutes will get the job done. I recommend you marinate these in a huge batch–cook what you need and freeze the extras for other nights down the line (that’s why you saw me only cook 3 of them in the video).

Ingredients