Korean LA-Style Short Ribs (Galbi)

Ingredients:

• Three lbs. of beef short ribs – You get a better caramalization of ribs if you dredge each side of the ribs with granulated sugar before pouring the marinade over. If you use this method, cut out or omit the honey/brown sugar as it will be too sweet.

FOR MARINADE

• 1 Asian pear (or 2 bosc pears)
• 1 small onion
• 7-8 garlic cloves
• 1-2 inch piece of ginger grated
• 1/3 c. soy sauce
• 1/3 c. mirin (can use cooking wine)
• ¼ c honey (or 1/3 c. brown sugar)
• 1 tsp black pepper
• 1 Tbsp toasted sesame seeds
• A pinch of Korean red chili pepper flakes (or gochujang) (optional for galbi, omitted for bulgogi)

Preparation Instructions:

• Soak ribs in water for 10-20 minutes.
• Puree pear, garlic, onion, and ginger to  a white, creamy consistency. Mix together, soy, mirin, black pepper and sugar or honey (If you are not dredging ribs in sugar prior). Mix together soy sauce mixture, sesame seeds, and pear mixture. Place this marinade in a large container.
• Rinse ribs, and remove excess water. Add to marinade to cover ribs. Refrigerate overnight. If tight on time, refrigerate for at least one hour.

Cooking Instructions:

• You can grill these ribs (be careful they cook quickly due to the thinness of the meat), or broil in single layer, if unable to grill the meat.
• IF you made this into Bulgogi, cook over high heat in wok and serve with rice, lettuce leaves and wrap them up and eat with some gochujang!

Vegetarian “Bulgogi” version:

• You can replace the meat with mushrooms and stir fry.
• Cut up firm tofu to cubes or strips. Gently press with paper towels to dry. You can either pan fry the tofu or to be heathier, or bake in oven.
• To bake in the oven, press tofu with paper towel and baking sheet on top for about 15 minutes to remove excess moisture and bake for about 45 minutes at 400 degrees on parchment paper lined baking sheets, flipping once half way in between, about 45 minutes until crispy and browned on the exterior. You can omit the pear as it was mainly used to help tenderness the meat while adding some sweetness. Cook the sauce with thinly sliced onion until slightly reduced and thickened over medium heat. Once tofu is done baking you can toss it with the sauce.