Yangnyeom Galbi Recipe — Marinated Korean BBQ Short Ribs

Ingredients

• 1.5 kg LA-cut (flanken) beef short ribs, about 1/4–1/3 inch thick
• 1 Asian pear grated, 1/2 onion grated, 6 garlic cloves, 1 tsp ginger
• 6 Tbsp soy, 3 Tbsp sugar or rice syrup, 2 Tbsp mirin, 1 Tbsp sesame oil
• 1 Tbsp gochujang, 1 Tbsp gochugaru
• 1 Tbsp ketchup for extra gloss (optional)
• Black pepper, scallion, sesame seeds

Steps

1. Soak ribs in cold water 30 minutes to purge bone dust and blood. Drain and pat dry. This is the same start as /recipes/la-galbi-kalbi/.
2. Whisk pear, onion, garlic, ginger, soy, sugar, mirin, sesame oil, gochujang, and gochugaru. Coat the ribs. Refrigerate 4 hours (overnight only if you skip the pear, which can turn the meat mushy).
3. Grill over high charcoal or a ripping broiler 3 minutes per side until the edges caramelize. Sugar and gochujang brown fast — move to a cooler zone if the glaze blacks.
4. Boil any leftover marinade 3 minutes before you baste. Raw meat juice is not a sauce.
5. Rest 2 minutes. Serve with lettuce, perilla, ssamjang, and a pale pickle — baek kimchi on https://kimchee.ai/recipes/baek-kimchi-white-kimchi/ cuts the sweet glaze.