Smoked Beef Galbi (LA-Style Short Ribs)

Begin by creating the marinade, which provides both flavor and tenderization. In a large bowl, whisk together 0.5 cup of soy sauce, 0.333 cup of brown sugar, and 0.25 cup of mirin until the sugar is fully dissolved. Next, incorporate the flavor-critical aromatics: 2 tbsp of toasted sesame oil, 6 cloves of grated garlic, and 1 tbsp of grated ginger. The most important component is half of a whole, grated Asian pear; this fruit contains proteolytic enzymes that chemically break down tough connective tissues in the beef. Finish the marinade by stirring in 1 tsp of black pepper.

Place the 3 lbs of flanken-cut short ribs in a single layer inside a large resealable bag or non-reactive glass dish. Pour the prepared marinade over the ribs, ensuring every surface is completely coated. Add 4 whole chopped scallions, reserving some of the green tops for the final garnish. Squeeze as much air as possible from the bag before sealing and massage the marinade into the meat. For food safety, refrigerate immediately for a minimum of 6 hours; however, for maximum flavor penetration and tenderness from the enzymes, allow the ribs to cure for a full 24 hours.

Prepare your smoker for indirect cooking, targeting a stable temperature of 275°F. Use a mild wood like apple or a classic like oak to complement the beef without overpowering the marinade flavors. It is critical to fill your smoker's water pan to introduce humidity into the cooking chamber. This moisture prevents the thin, exposed edges of the flanken-cut ribs from drying out and becoming tough during the initial smoking phase.

Remove the short ribs from the marinade, allowing any excess liquid to drip off thoroughly; do not pat them dry, as the thin coating of marinade will form the initial glaze. Arrange the ribs in a single layer directly on the smoker grates, ensuring there is space between each piece for even air and smoke circulation. Smoke for approximately 60 to 75 minutes. The goal in this stage is to infuse them with smoke and begin rendering the fat until they reach an internal temperature of about 165°F and develop a deep mahogany color.

To achieve the classic Galbi char, the ribs must be seared over intense, direct heat. Either open all smoker vents and move the ribs over a direct heat zone, or transfer them to a separate grill preheated to its highest setting. Sear for just 1 to 2 minutes per side, flipping frequently. The high sugar content from the brown sugar and pear will cause the surface to caramelize and char very quickly. You must watch for flare-ups and move the ribs constantly to develop a crispy, browned crust without burning.

Once the ribs are charred to your liking, immediately transfer them to a cutting board. Tent them loosely with foil and let them rest for 5 to 10 minutes. This resting period is non-negotiable for juicy meat. During cooking, muscle fibers tighten and push moisture to the surface; resting allows these fibers to relax and reabsorb those flavorful juices, ensuring every bite is succulent.

After the rest, prepare the ribs for serving. Sprinkle them generously with 2 tbsp of toasted sesame seeds for nutty flavor and texture, followed by the fresh, sharp bite of the remaining chopped scallion greens you reserved earlier. For traditional service, use a pair of clean kitchen shears to snip the meat into individual bite-sized pieces between the small cross-cut bones. Serve immediately with steamed rice, kimchi, and lettuce leaves for making ssam wraps.