LA Galbi

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1. 1Step 1: Trim any excess fat from the short ribs and rinse them a couple of times in cold water.
2. 2Step 2: Soak the ribs in cold water for 10 to 20 minutes to draw out excess blood.
3. 3Step 3: In a large bowl, combine ⅓ cup soy sauce, ⅓ cup water or cooking wine, ¼ cup honey (or ⅓ cup brown sugar), and 1 teaspoon ground black pepper.
4. 4Step 4: Blend 1 Korean pear (about 2 cups when chopped), 8 garlic cloves, 1 medium onion, and 1 teaspoon peeled ginger until smooth and creamy.
5. 5Step 5: Add the blended mixture to the soy sauce mixture. Stir in 2 tablespoons toasted sesame oil.
6. 6Step 6: Rinse the short ribs a couple of times in fresh cold water to remove any remaining bone fragments. Drain well.
7. 7Step 7: Add the ribs to the marinade and mix well with your hands, making sure every piece is coated.
8. 8Step 8: Cover and refrigerate for at least 1 hour. Overnight is even better because it gives the meat more time to absorb the flavors.
9. 9Step 9: Combine 2 tablespoons soybean paste (doenjang), 1 tablespoon hot pepper paste (gochujang), 1 chopped green onion, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon toasted sesame oil, and 1 teaspoon toasted sesame seeds in a small bowl. Mix well.
10. 10Step 10: Rinse and drain the lettuce and perilla leaves. Arrange them on a serving plate or in a basket.
11. 11Step 11: Cut the cucumber into sticks about 3½ to 4 inches (9 to 10 cm) long and ½ inch (1.3 cm) thick. Prepare the carrot the same way, if using.
12. 12Step 12: Chop green chili peppers and slice a few garlic cloves. Arrange them alongside the lettuce and perilla leaves.
13. 13Step 13: Grill, pan-fry, or barbecue the marinated ribs until nicely browned and cooked through on both sides. Because LA galbi is thinly sliced, it cooks much faster than traditional thick-cut ribs, usually in about 5 minutes, depending on the heat and thickness.
14. 14Step 14: Transfer the cooked ribs to a serving plate. Use kitchen scissors to cut the meat away from the bones into bite-sized pieces.
15. 15Step 15: To make a wrap, place a piece of galbi on a lettuce leaf with a perilla leaf. Add a little ssamjang, some sliced garlic, and a piece of green chili pepper. Fold everything into a small bundle and enjoy it in one bite!
16. 16Step 16: You can also serve the galbi with rice and kimchi.