LA Galbi (Korean Beef Short Ribs)

Ingredients

• 1 kg LA galbi ribs
• 1 small shallot, diced
• 6 cloves garlic, chopped
• 2" knob of ginger, peeled and chopped
• 140 g Asian pear, peeled and chopped
• 240 ml soy sauce
• 120 ml Mirin
• 30 ml rice vinegar
• 30 ml sesame oil
• 30 ml honey
• 25 g brown sugar
• 4 g black pepper
• 5 g toasted sesame seeds
• 2 green onion, finely chopped

Directions

1. Prep Ribs: Rinse ribs in cold water with a little baking soda, then pat dry.
2. Make Marinade: Add shallot, garlic, ginger, and pear to an immersion blender cup. Add soy sauce, mirin, rice vinegar, sesame oil, sugar, and honey; blend until smooth.
3. Marinate: Place ribs in an airtight container, pour marinade over top, seal, and refrigerate at least 1 hour (up to 24 hours).
4. Air Fry: Arrange ribs in a single layer in the air-fryer tray. Cook at 350°F for 7 minutes per side, adding extra marinade halfway through.
5. Serve: Transfer ribs to a platter, spoon the remaining cooking marinade over top, and garnish with chopped green onions and sesame seeds.

Chef's Notes

• Apple or Bosc pear works well in place of Asian pear.
• The recipe halves easily for smaller batches.
• A regular blender works fine if making a larger quantity.
• Extra marinade can be stored in an airtight container in the refrigerator for future use.
• Don't overcrowd the air fryer - cook ribs in batches if needed and keep finished ribs warm in a low oven.