I want to show you what you can do if you do not have LA-style galbi or short ribs. You can easily find short ribs at your local supermarket and butterfly the meat open.
One way to butterfly the meat is to cut the beef in the center vertically across the bone and open the meat to each side and then run your knife horizontally once across in-between the meat to butterfly it open on each side. Another way is to cut the meat horizontally across and parallel to the bone right to left about 3/8 in (1cm). Cut almost to the edge but do not separate the meat . Do the same once more in the opposite direction so the meat opens up like a folding fan or a folding screen. The pictures below should be much more helpful than this description.
- 2 pounds (1 kg) of short ribs, about 2 inch (5cm) thickness
- About 1 cup of Korean BBQ marinade:
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar or white sugar
- 1 table spoon of garlic, minced
- 1 scallion, diced
- 1/2 teaspoon of dried ground ginger or 1 teaspoon of fresh ginger
- 1/2 yellow onion, pureed
- 1/4 Asian pear or 1/2 kiwi or 1 slice of pineapple, pureed (optional)
- 1 1/2 table spoon of maesilchung (Korean apricot syrup, 매실청) *optional
- A pinch of fresh black pepper
- 1 table spoon of sesame oil
- A sprinkle of toasted sesame seeds for garnish
- Butterly the short ribes.
- Marinate the short ribs in the Korean BBQ sauce just enough so that the marinade coats all sides of the meat for at least 1 hour. If you have less than 1 hour to marinate, then add more sauce.
- Grill the short ribs on a grill pan. You can also place a skillet on high heat, drizzle with sesame oil and pan fry the short ribs.