Gourmet LA Galbi (Short Ribs) Made Easy with Store-Bought Marinade
Gourmet LA Galbi (Short Ribs) Made Easy with Store-Bought Marinade
Enjoy a Premium Feast at Home! Effortlessly Create Delicious Galbi Using a Commercial LA Galbi Marinade
Elevate your store-bought LA Galbi marinade by blending in fresh vegetables and fruits. This simple addition balances the sweetness of the commercial sauce and enhances the natural flavors of the meat, creating a deeply satisfying taste that’s indistinguishable from homemade. Prepare to impress with this incredibly easy, yet restaurant-quality galbi recipe!
Main Ingredients- 2.5kg LA Galbi (Beef Short Ribs)
- 1 bottle (500g) Store-bought LA Galbi Marinade
- Approx. 1 liter Cola (for soaking)
- 1/2 Pear
- 1/2 Apple
- 10 cloves Garlic
- 1 Onion
- 1 stalk Green Onion
Seasoning (Tablespoon Measurement)- 7 Tbsp Soy Sauce (Jin Ganjang)
- 3 Tbsp Sesame Oil
- Pinch of Black Pepper (to taste)
- 7 Tbsp Soy Sauce (Jin Ganjang)
- 3 Tbsp Sesame Oil
- Pinch of Black Pepper (to taste)
Cooking Instructions
Step 1
Begin by rinsing the frozen LA Galbi under cool running water, separating each piece. Pay close attention to the cut edges of the bones, thoroughly washing away any bone fragments for a cleaner taste. While rinsing, gently pull away and discard any tough membrane attached to the outer side of the bones. This helps reduce the fat content, resulting in a less greasy and more tender grilled galbi.
Step 2
Next, we’ll perform a crucial step for tender galbi: soaking to remove blood. Place the prepared galbi in a large bowl. Pour cola over the ribs until they are about half submerged. The cola’s enzymes will help tenderize the meat and enhance its flavor.
Step 3
Following the cola, add enough cool water to fully cover the galbi. Let it soak for about one hour to draw out the blood. After the first hour, discard the water and refill with fresh cool water (without cola this time). Soak for another hour. The meat can remain frozen during this soaking process.
Step 4
Once the soaking is complete, lightly rinse the galbi under cool running water and place them in a colander to drain. You’ll notice the meat has become noticeably softer and its color has turned a lovely pale hue. This step is key to achieving a galbi with a clean taste, free from any gamey odors.
Step 5
Now, let’s prepare the marinade. In a large bowl, pour the entire bottle of store-bought LA Galbi marinade (500g). Prepare the fruits and vegetables: peel and core half an apple and half a pear, grab 10 whole garlic cloves, one onion, and one stalk of green onion. These will be blended into the marinade.
Step 6
In a blender, combine the prepared apple, pear, onion, garlic, and green onion. Rinse out the empty marinade bottle, fill it with water, and pour this into the blender. Blend everything until you achieve a smooth, pureed consistency.
Step 7
Place a fine-mesh sieve over the bowl containing the store-bought marinade. Pour the blended fruit and vegetable mixture into the sieve. Using your hands, press down firmly on the solids in the sieve to extract as much liquid as possible into the marinade. Discard the remaining pulp. This ensures a smooth sauce without burnt bits.
Step 8
Thoroughly mix the strained fruit and vegetable liquid with the store-bought marinade in the bowl. Add 7 tablespoons of soy sauce and 3 tablespoons of sesame oil. Finally, add a pinch of black pepper. Be mindful of the saltiness of the commercial marinade; you may want to adjust the soy sauce accordingly. I used a little less pepper as I found its flavor quite strong.
Step 9
Once you’ve adjusted the seasoning to your taste, add the drained galbi to the marinade. Ensure each piece is well-coated. Cover the bowl tightly with plastic wrap and refrigerate for at least one full day to allow the flavors to meld deeply. (Marinade Components: 500g store-bought marinade + water equivalent to the marinade bottle + strained fruit/vegetable puree + soy sauce + sesame oil + pepper)
Step 10
It’s time to grill the marinated LA Galbi! Heat a wide pan over low heat. Arrange the marinated galbi in a single layer in the hot pan. Ladle some of the marinade from the bowl over the ribs.
Step 11
Once the underside of the galbi has browned nicely, carefully flip each piece. After flipping, watch for the juices to start rising to the surface of the cooked side. When this happens, flip the ribs again to ensure even cooking.
Step 12
Now, increase the heat from low to medium. Continue to cook the galbi, allowing the sauce to simmer and thicken around the meat. This method helps the marinade caramelize without burning.
Step 13
Continue cooking until the sauce has reduced and thickened, coating the ribs with a rich, glossy glaze. The meat should be a deep brown color. If you find the flavor a bit bland, you can add a little more of the reserved marinade. If the galbi seems to be browning too quickly, add a tiny splash of water to prevent burning.
Step 14
The key to perfectly cooked, non-burnt galbi lies in using your homemade blend of fruit and vegetable puree with the commercial marinade, and cooking it gently. Starting on low heat and then moving to medium, simmering rather than searing, is the best approach to achieve a delicious result.
Step 15
The finished LA Galbi will be beautifully glossy and incredibly tender. Unlike recipes using strong tenderizers like kiwi or pineapple, which can make the meat mushy, this method uses cola for initial tenderizing and a balanced fruit/vegetable blend, resulting in perfectly cooked meat with a satisfying bite.
Step 16
Enjoy this incredibly easy yet exceptionally delicious LA Galbi with your loved ones!
