When you’re in the middle of nowhere, it can be hard to find more exotic ingredients like Korean pear. This recipe is an off the cuff (see what I did there 😛) version of LA Galbi based off of what I could source in the mountains.
Much of the produce for our side dishes were picked from the green house at @ranchogrande_ojai where we were staying or from the @ojaifarmersmarket. Talk about farm to table!
Cooking Method
Grill
Time
🕒🕒🕒
Recipe
Ingredients (8-12 Servings)
7 LBS OF THINLY SLICED SHORT RIBS
1/2 CUP SOY SAUCE
1/2 CUP SHERRY COOKING WINE
1/2 CUP HONEY
3 TBSP CANNED GARLIC (minced or crushed)
1 LARGE YELLOW ONION
2 TSP CANNED GINGER (minced or crushed)
2 BOSC PEARS
2 GALA APPLES
4 TBSP TOASTED SESAME OIL
2 TSP BLACK GROUND PEPPER
Instructions
Soak ribs in cold water for 10 minutes. Drain and rinse well.
Peel pears, apples and onions. I didn’t have a blender so I grated them into a large bowl, then added the remaining ingredients and mixed well.
I also didn’t have a large tupperware container on hand so I used three 1 gallon sized ziplock bags for marinating. Divide the meat and marinade evenly and toss to coat.
Refrigerate the bags for a few hours or overnight if possible. When ready, just toss them on the grill!
Process
The beautiful greenhouse where we sourced ingredients
