L.A. Galbi

This is not a traditional L.A. Galbi recipe. It is mine. Before Korean barbecue became a Friday night ritual across Los Angeles, before tabletop grills and smoke-perfumed hair entered the American dining vocabulary, there was L.A. Galbi.

Galbi, in Korean, simply means ribs. In Korea, beef short ribs were traditionally cut lengthwise along the bone and served at celebrations. The L.A. version emerged in Los Angeles in the 1960s and 1970s, when Korean immigrants began working with American butchers who sliced short ribs thinly across the bone in flanken-style cuts. The thin slices absorbed marinade quickly and cooked beautifully over open flame. Sweet, savory, and edged with char, L.A. Galbi became one of the most recognizable expressions of Korean American cuisine.

INGREDIENTS

two pounds of sliced short ribs

two tablespoons of green plum extract

two tablespoons of soy sauce, plus more to taste

two tablespoons of sugar

a half of yellow onion, diced

one tablespoon of minced garlic

one tablespoon and one teaspoon of chives, diced

two teaspoons of sesame oil

In a bowl, mix all the ingredients except the sliced short ribs. I err toward sweetness and let the grill do the rest, so taste the marinade before adding the meat. If you prefer a deeper saltiness, add more soy sauce to taste.

Lay and stack the short ribs in a large baking dish. Evenly pour the prepared marinade over the ribs, ensuring each piece is coated. Cover and refrigerate for at least eight hours. The longer the ribs marinate, the deeper the flavor. I usually marinate them the night before for a late lunch or dinner the next day.

An hour before you are ready to cook, take them out to come to room temperature.

Grill over medium-high heat for about two to three minutes per side, until caramelized and lightly charred. These ribs cook beautifully on gas grills, charcoal grills, and non-stick frying pans on the stove.

Serve hot and enjoy.

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More recipes:

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French Green Bean Casserole

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