How to Marinate LA Galbi: The Ultimate Recipe for Tender and Flavorful Korean Short Ribs
How to Marinate LA Galbi: The Ultimate Recipe for Tender and Flavorful Korean Short Ribs
LA Galbi Marinade Recipe, Korean BBQ Short Ribs, Holiday Feast Dishes
As the grand Korean holiday Chuseok approaches, I’ve prepared LA Galbi (Korean-style beef short ribs). The key to delicious LA Galbi is properly removing the blood. Today, I’ll share my secrets for blood removal and a mouthwatering marinade recipe. Get ready for the best LA Galbi you’ve ever tasted!
Main Ingredient- 1.4kg LA Galbi (Beef Short Ribs)
Galbi Marinade- 1 medium Pear
- 1/2 Onion
- 1/4 Kiwi
- 10 cloves Garlic
- 200ml Water
- 150ml Soy Sauce
- 4 Tbsp Sugar
- 3 Tbsp Mirin (or cooking wine)
- 2 Tbsp Oligodang (corn syrup)
- 2 Tbsp Sesame Oil
- 1 tsp Ginger Syrup (or minced ginger)
- Pinch of Black Pepper
- 1 medium Pear
- 1/2 Onion
- 1/4 Kiwi
- 10 cloves Garlic
- 200ml Water
- 150ml Soy Sauce
- 4 Tbsp Sugar
- 3 Tbsp Mirin (or cooking wine)
- 2 Tbsp Oligodang (corn syrup)
- 2 Tbsp Sesame Oil
- 1 tsp Ginger Syrup (or minced ginger)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Begin by trimming any excess fat from the LA Galbi. Carefully cut away any large pieces of fat from the surface of the ribs. This step helps ensure a cleaner, more enjoyable flavor when cooked.
Step 2
Rinse the LA Galbi under cool running water to remove any surface impurities. Then, place the ribs in a bowl and cover them completely with fresh cold water. Add 1 tablespoon of sugar to the water; the sugar helps to draw out the blood more effectively.
Step 3
Let the ribs soak in the cold water for about 1 to 2 hours to remove the blood. It’s beneficial to change the water once or twice during this soaking period for optimal results.
Step 4
After soaking, rinse the LA Galbi thoroughly one more time under cool running water. Make sure to check for and remove any small bone fragments or other debris.
Step 5
Prepare the ingredients for the marinade. Chop the pear, onion, and kiwi into smaller, manageable pieces that will blend easily.
Step 6
Place the chopped pear, onion, kiwi, 10 cloves of garlic, and 200ml of filtered water into a blender. Blend until you have a smooth, pureed mixture.
Step 7
To the blended fruit and vegetable mixture, add the soy sauce, sugar, mirin, oligodang, sesame oil, ginger syrup, and black pepper. Stir well until the sugar is completely dissolved, creating a rich and flavorful marinade.
Step 8
Place the blood-removed LA Galbi in a large bowl or container. Pour the prepared marinade over the ribs, ensuring each piece is well-coated. Cover the container and refrigerate for at least half a day (or longer, up to overnight) to allow the flavors to meld and the meat to tenderize.
Step 9
When ready to cook, heat a heavy-bottomed pan or grill. You’ll want to have a small amount of the marinade reserved to add to the pan during cooking.
Step 10
Cook the marinated LA Galbi over medium-low heat. Flip the ribs frequently to ensure even cooking and to prevent the marinade from burning. Continue cooking until the ribs are cooked through and have a beautiful caramelized color.
Step 11
Once cooked, cut the LA Galbi into bite-sized pieces. Garnish with crushed pine nuts and thinly sliced green onions for a beautiful presentation. Serve hot and enjoy this festive dish!
