This short rib dish is thought to have originated in Los Angeles, home to a large Korean American population, hence the name L.A. Most versions involve charring and blackening the ribs on a grill, but this recipe yields more of a juicy, tender and saucy short rib. Searing the ribs in a cast-iron pan and incorporating the right amount of corn syrup to balance the sugar helps produce a gentle Maillard reaction (similar to caramelization) rather than a harsh charring. The fantastic flavor comes from simple ingredients that marry well, and the addition of Korean pear to the marinade helps tenderize the meat.
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Food Network Kitchen | 2020-11-23
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