Korean Flanken Ribs (Pear-Soy Marinated LA-Cut Beef Short Ribs)
Quick answer
LA-galbi-gui is a Korean grilled short rib dish using flanken-cut beef ribs, where the bones are sliced laterally so several ribs run across each strip in a thin, even slab.
What makes this special
- Flanken-cut LA-galbi-gui ribs offer a wide surface area for the pear-soy marinade to penetrate.
- Flanken cut's wide flat surface takes marinade and heat evenly across the bones
- Pear juice enzymes break down thin muscle fibers for tender, supple texture
Key ingredients
Core cooking flow
- 1 Soak 900 g flanken-cut beef short ribs in cold water for 20 minutes to draw out blood.
- 2 Mix 6 tbsp soy sauce, 120 ml pear juice, 2 tbsp sugar, minced garlic, sesame...
- 3 Coat the ribs in the marinade, pressing sauce between the bones and into the cut surfaces.
LA-galbi-gui is a Korean grilled short rib dish using flanken-cut beef ribs, where the bones are sliced laterally so several ribs run across each strip in a thin, even slab. This cross-cut format gives the meat a wide surface area and a uniform thickness that makes it both receptive to marinade and quick to cook through evenly. The marinade combines Asian pear juice, soy sauce, sugar, minced garlic, sesame oil, black pepper, and sliced green onion. Enzymes in the pear juice break down muscle fibers in the thin-sliced meat, while the combination of soy sauce and sugar triggers simultaneous Maillard browning and caramelization over high heat, forming a dark, lacquered crust on the surface. Because the marinade carries substantial sugar, cooking over medium heat and flipping frequently is essential; high heat without attention causes the exterior to char before the interior has cooked through. Each side needs three to four minutes to reach full doneness around the bone. Marinating overnight in the refrigerator allows the seasoning to penetrate fully between the bones, producing a noticeably deeper sweet-salty flavor once grilled. Resting the meat for two to three minutes after pulling it off the grill keeps the juices from running out immediately.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 900 g flanken-cut beef short ribs in cold water for 20 minutes to draw out blood.
If bone fragments are visible, rinse lightly under running water, then pat every strip very dry so the marinade clings well.
- 2Season
Mix 6 tbsp soy sauce, 120 ml pear juice, 2 tbsp sugar, minced garlic, sesame oil, black pepper, and sliced green onion.
Stir until no sugar grains remain, because undissolved sugar burns quickly on the pan.
- 3Season
Coat the ribs in the marinade, pressing sauce between the bones and into the cut surfaces.
Marinate at least 30 minutes, or refrigerate overnight for deeper seasoning, turning once if the strips are stacked.
- 4Control
Heat a pan or grill over medium heat until properly hot.
Lay the ribs in a single layer and avoid pouring in extra marinade at the start, since the pear juice and sugar can scorch before the meat cooks.
- 5Heat
Cook the first side for 3-4 minutes, then flip when the edges tighten and turn brown.
If the glaze darkens too fast, lower the heat slightly and flip more often to cook through near the bones.
- 6Finish
Remove the ribs when the meat around the bones looks glossy, browned, and no longer red.
Rest for 2-3 minutes so juices settle, then cut across the grain into easy pieces and serve warm.
After the steps
Pick a recipe that fits this dish.
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