Recipe Category: Meat, BBQ

Prepare Ribs (Time: 0-60 minutes):

Soak 1.5kg LA galbi (thinly sliced cross-cut short ribs) in cold water 1 hour.

Change water every 20 minutes to remove blood.

Drain, pat dry with paper towels.

Make Marinade (Time: 60-70 minutes):

Blend 1/2 Asian pear (peeled, cored), 1/2 onion, 6 garlic cloves until smooth.

In bowl, mix pear puree with 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp sesame oil, 1 tsp black pepper.

Marinate (Time: 70 minutes + 4 hours):

Place ribs in large ziplock bag or shallow dish.

Pour marinade over, massage to coat evenly.

Refrigerate minimum 4 hours, preferably overnight (up to 24 hours).

Grill (Time: 4 hours 0-15 minutes):

Heat grill to medium-high (200°C).

Remove ribs from marinade, shake off excess.

Grill 3-4 minutes per side until caramelized and cooked through.

Don’t overcrowd – cook in batches.

Serve (Time: 4 hours 15-20 minutes):

Sprinkle with 1 tbsp toasted sesame seeds and chopped scallions.

Serve with lettuce leaves, rice, ssamjang, garlic slices, and green chilies.

Prepare Ingredients (Time: 0-10 minutes):

Slice 600g pork belly into 1/4-inch thick slices (usually comes pre-sliced).

Wash lettuce and perilla leaves, drain.

Slice garlic and green chili peppers.

Prepare dipping sauces:

Salt-sesame oil: Mix 2 tbsp salt, 1 tbsp sesame oil, 1 tsp black pepper.

Ssamjang: Mix 2 tbsp doenjang, 1 tbsp gochujang, 1 tsp sesame oil, 1 tsp sugar, 1 tsp sesame seeds.

Heat Grill (Time: 10-15 minutes):

Heat Korean BBQ grill or cast iron grill pan to medium-high.

If using tabletop grill, set up at dining table.

Cook Pork (Time: 15-35 minutes):

Place pork belly slices on hot grill.

Cook 3-4 minutes per side until crispy and golden brown.

Cut into bite-sized pieces with kitchen scissors.

Make Ssam (Time: 35-40 minutes):

Take lettuce leaf.

Add pork piece dipped in sauce.

Add garlic, chili, kimchi, or other condiments.

Wrap and eat in one bite.

Variations:

Cook kimchi on grill until slightly charred.

Add sliced onions to grill.

Make “bossam” style: wrap in napa cabbage with raw garlic.