Galbi

Korean BBQ beef short ribs marinated in soy, Asian pear and garlic — grilled until caramelised and deeply savoury.

Galbi — Korean BBQ short ribs — is the premium dish of Korean BBQ culture, more celebratory and expensive than the everyday samgyeopsal. The LA cut galbi — thin cross-cut ribs — was developed by Korean immigrants in Los Angeles in the 1970s as an adaptation to the American butchery style, which cut ribs differently from Korean practice. The LA cut exposed more bone surface and allowed the marinade to penetrate more deeply, producing a better result. This American Korean innovation was later exported back to Korea where it became widely popular. The Asian pear marinade is as essential as in bulgogi — the enzymes tenderise the tough short rib meat uniquely effectively.

Score the ribs deeply so the marinade penetrates the meat. Use Asian pear not apple — the enzymes are different. Marinate for at least 6 hours. The caramelisation on the grill is everything.