How to Make LA Galbi (Korean Grilled Beef Short Ribs)

Method

1. Rinse the short ribs under cold running water, pick out any bone fragments and pat them dry with paper towels. Score thicker pieces lightly across the surface without cutting into the bone.
2. In a large bowl, mix 120ml Korean soy sauce, 60ml water, 50g kOBE Monk Fruit Blend, 2 tablespoons honey, 60ml mirin, 1 tablespoon sesame oil, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1/2 teaspoon ground black pepper, the blended pear, the blended onion and the chopped spring onion. Stir until everything dissolves.
3. Put the ribs in a large zip bag or a lidded container and pour the marinade over so it covers the meat.
4. Marinate in the fridge for at least 2 to 4 hours, or overnight for deeper flavor.
5. Grill the ribs over charcoal or in a very hot cast iron pan, turning often, until both sides are charred at the edges and the meat is just cooked.
6. Scatter over 1 to 2 tablespoons toasted sesame seeds and serve with fresh greens and hot rice.

Tips

• LA cut means cutting across the bone into 0.5 to 1cm slices, and the butcher can do it in advance.
• Korean pear can be swapped for 1/4 apple plus 1/4 regular pear blended smooth, which softens the meat and brings natural sweetness.
• Korean soy sauce is milder than the Vietnamese kind, so use a little less of the Vietnamese one.
• Mirin can be swapped for cooking sake, or for a splash of white rice wine plus 1/2 teaspoon kOBE Monk Fruit Blend.
• Soak the ribs in cold water for 30 minutes to draw out the blood, since skipping it leaves the marinade cloudy and fishy.
• The honey in the marinade is still a sugar, so keep it to 2 tablespoons.