Special LA Galbi Marinade Recipe
Special LA Galbi Marinade Recipe
Master the Art of LA Galbi: An Easy Special Marinade
I made this LA Galbi for my husband who was craving it. Once you have the marinade ready, it’s incredibly simple to whip up! Here’s how to make your own delicious LA Galbi.
Main Ingredients- 2kg LA Galbi (Korean short ribs)
Special LA Galbi Marinade- 1/2 pear (cored and pureed)
- 1 apple (cored and pureed)
- 1 onion (pureed)
- 8 cups water (approx. 1.6L, using a standard paper cup for measurement)
- 1 cup soy sauce (using a standard paper cup for measurement)
- 1/3 cup sugar (using a standard paper cup for measurement, adjust to taste)
- 1/2 cup corn syrup or rice syrup (using a standard paper cup for measurement, adds sweetness and shine)
- 5-6 Tbsp minced garlic (measured with a regular Korean soup spoon, generous amount for rich flavor!)
- 3 Tbsp sesame oil (measured with a regular Korean soup spoon, for nutty aroma)
- 2 egg yolks (for a smoother texture and glossiness)
- A pinch of black pepper (to taste, removes gamey odor and enhances flavor)
- 1/2 pear (cored and pureed)
- 1 apple (cored and pureed)
- 1 onion (pureed)
- 8 cups water (approx. 1.6L, using a standard paper cup for measurement)
- 1 cup soy sauce (using a standard paper cup for measurement)
- 1/3 cup sugar (using a standard paper cup for measurement, adjust to taste)
- 1/2 cup corn syrup or rice syrup (using a standard paper cup for measurement, adds sweetness and shine)
- 5-6 Tbsp minced garlic (measured with a regular Korean soup spoon, generous amount for rich flavor!)
- 3 Tbsp sesame oil (measured with a regular Korean soup spoon, for nutty aroma)
- 2 egg yolks (for a smoother texture and glossiness)
- A pinch of black pepper (to taste, removes gamey odor and enhances flavor)
Cooking Instructions
Step 1
Rinse the LA Galbi under cold running water to remove any surface impurities. Then, soak the ribs in cold water for about 2 hours, changing the water a few times. This process helps to drain out any blood and residual impurities, ensuring a cleaner taste.
Step 2
While the ribs are soaking, let’s prepare the special marinade. In a blender, combine the pureed pear (1/2), pureed apple (1), and pureed onion (1). Add 8 cups of water, 1 cup of soy sauce, 1/3 cup of sugar, and 1/2 cup of corn syrup (measured using standard paper cups; adjust sweetness to your preference). Next, add 5-6 tablespoons of minced garlic (measured with a regular Korean soup spoon), 3 tablespoons of sesame oil (measured with a regular Korean soup spoon), 2 egg yolks, and a pinch of black pepper. Whisk everything together until well combined. Place the drained LA Galbi into the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 24 hours. This long marination period allows the flavors to penetrate deeply into the meat, making it incredibly tender and delicious.
Step 3
The next day, take the beautifully marinated LA Galbi out of the refrigerator. You’re almost ready to cook!
Step 4
Heat a pan over medium heat. Place the marinated LA Galbi onto the hot pan to cook. It’s normal for some liquid to release from the ribs initially; this liquid will later reduce and enhance the overall flavor.
Step 5
Sear the LA Galbi on both sides until nicely browned and caramelized. Be mindful of the heat to prevent burning, and aim for a beautiful, even sear.
Step 6
Continue to cook until most of the liquid has evaporated and the sauce has thickened into a glaze. This is when the LA Galbi is at its most flavorful and enjoyable. While making the marinade and marinating takes time, the actual cooking process is quite quick! It might seem like a long wait, but the delicious results are well worth it. ^^
Step 7
Here’s a bonus tip! This special LA Galbi marinade is also fantastic for making ‘Ttukbaegi Bulgogi’ (Korean hot pot beef). Simply add a little more water to the marinade and simmer it in a clay pot for a delightful and savory dish. Give it a try!
