Serves 4 to 6
2 pounds LA galbi (Korean short ribs)
½ medium onion
½ medium Asian pear
6 garlic cloves
½ cup powdered honey (or sugar)
½ cup soy sauce
1 tablespoon mirin
1 tablespoon sesame oil
1 tablespoon orange juice
1 teaspoon freshly ground black pepper
To serve: Lettuce leaves (red or green leaf) + perilla leaves + ssamjang + plenty of banchan
Equipment: Korean oak wood charcoal (soot or sut), available at Korean markets, or use standard charcoal.
Pairing These juicy marinated ribs pair amazingly with a nice pale ale. Try Old Man Grumpy (Goose Island) or another dry, hoppy American pale ale.