Mom'S La Galbi

1. 1

   Soak short ribs in cold water for 10 minutes (this will remove some of the blood from the meat, a common Korean technique).

2. 2

   While the short ribs are soaking, make your marinade by combining all other ingredients in food processor and pureeing until slightly chunky.

3. 3

   Rinse the ribs, especially the cut bones to get rid of any bone shards/fragments.

4. 4

   Massage the marinade into the ribs.

5. 5

   Cover and refrigerate for at least 12 hours (no more than 2 days). Flip ribs once to ensure marinade permeates both sides.

6. 6

   Grill ribs on low to medium heat, flipping often to prevent sugars from burning.

7. 7

   Ribs are done once the meat is a dark brown and some black edges have developed from the sugars caramelizing.

* Per serving · 4 servings · Values may vary.

No additional tips available.