L.A. Kalbi (flanken-style short ribs)

**This recipe was featured as part of our 2022 Fired Up grilling demonstration.**


  • 8 garlic cloves
  • 1/2 large or 1 medium Asian pear, peeled, cored, cut into large chunks
  • 1×1” piece ginger, peeled, coarsely chopped
  • 1/2 cup mirin (sweet Japanese rice wine)
  • 1/2 cup soy sauce (not low-sodium)
  • 1/2 cup sugar
  • 1/4 cup toasted sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 lb. ¼”–½”-thick crosscut bone-in beef short ribs (flanken-style; about 12 three-bone strips)


  1. Blitz garlic, Asian pear, and ginger to a smooth purée in a food processor or blender. (Or, finely grate garlic and ginger; grate Asian pear on large holes of a box grater.)
  2. Transfer purée to a medium bowl. Whisk in mirin, soy sauce, sugar, sesame oil, black pepper, and ½ cup water until sugar is dissolved.
  3. Arrange short ribs in a resealable plastic bag or baking dish. Pour marinade over and turn ribs to coat. Seal or cover and chill at least 4 hours and up to 12 hours.
  4. Prepare a grill for medium-high heat; oil grate.
  5. Remove short ribs from marinade and grill until well browned and slightly charred around edges, about 3 minutes per side.
  6. Transfer to a platter and top with sesame seeds and sliced scallions. Let rest 5 minutes, then cut meat into bite-size pieces with kitchen shears.