LA galbi are thin-cut beef short ribs soaked in a sweet-savoury marinade of soy, garlic and nashi pear, then flashed over high heat until caramelised and sticky. The cross-cut style (through the bone) became famous with Korean communities in Los Angeles — hence the name — and it's now a barbecue staple in Korea and beyond.
The pear is the secret weapon: it tenderises the beef and gives the marinade its gentle fruity sweetness. After an overnight soak, the ribs need only a few minutes a side on a screaming-hot grill.
Ask your butcher for short ribs cut LA-style (about 8mm thick, across the bones). They're perfect for the barbie, feed a crowd, and the sticky charred edges are irresistible.
