LA Galbi (Korean BBQ Short Ribs)
How to Marinate LA Galbi: A Flavorful Recipe & Blood Removal Tips for Festive Feasts
The star of any Korean holiday feast, LA Galbi! This recipe introduces you to the irresistible charm of LA Galbi, as good as braised short ribs. We’ll guide you step-by-step, from effectively removing blood from the meat to creating a delicious marinade. A special tip for blood removal: using sugar not only speeds up the process but also tenderizes the meat and removes any gamey odor. You can also use cola, cider, or sparkling water instead of sugar. (Based on a rice spoon measurement/measuring cup)
Main Ingredients
- 1kg Beef LA Galbi (short ribs, thinly sliced)
Blood Removal
- 5 Tbsp Sugar
Galbi Marinade (Fruit/Vegetable)
- 1/4 Apple
- 1/4 Pear
- 10 cloves Garlic
- 1/4 Onion
- 0.5 Tbsp Ginger (minced)
Seasoning
- 100ml Soy Sauce (Guk-ganjang or Jin-ganjang)
- 5 Tbsp Mirin (or cooking wine)
- 3 Tbsp Corn Syrup (or honey/oligodang)
- 2 Tbsp Brown Sugar
- 100ml Water
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- 5 Tbsp Sugar
Galbi Marinade (Fruit/Vegetable)
- 1/4 Apple
- 1/4 Pear
- 10 cloves Garlic
- 1/4 Onion
- 0.5 Tbsp Ginger (minced)
Seasoning
- 100ml Soy Sauce (Guk-ganjang or Jin-ganjang)
- 5 Tbsp Mirin (or cooking wine)
- 3 Tbsp Corn Syrup (or honey/oligodang)
- 2 Tbsp Brown Sugar
- 100ml Water
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- 100ml Soy Sauce (Guk-ganjang or Jin-ganjang)
- 5 Tbsp Mirin (or cooking wine)
- 3 Tbsp Corn Syrup (or honey/oligodang)
- 2 Tbsp Brown Sugar
- 100ml Water
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Rinse the LA Galbi lightly under cold running water. Place the ribs in a bowl, sprinkle with 5 tablespoons of sugar, and gently toss or shake the bowl. The sugar helps to draw out the blood and also aids in tenderizing the meat and reducing any gamey smell. Let it sit for about 1 hour.
Step 2
After an hour, you’ll notice a significant amount of blood has been removed. This process is crucial for a cleaner taste and tender texture.
Step 3
Rinse the short ribs thoroughly under cold running water, one piece at a time. This helps to remove any residual blood or bone fragments.
Step 4
Place the rinsed ribs on a colander, ensuring they don’t overlap, to drain excess water. You can gently pat them dry with paper towels if needed.
Step 5
Now, let’s make the marinade. Combine the frozen pear, apple, ginger, whole garlic cloves, and onion in a blender and process until smooth. (Tip: If fresh pears are expensive, you can substitute 100ml of pear juice. I often freeze pear portions when they are in season for convenient use.)
Step 6
Strain the blended fruit and vegetable mixture through a fine-mesh sieve or cheesecloth to extract only the juice. This prevents the meat from burning during cooking. Pour about 100ml of water through the sieve to help extract all the flavorful juice.
Step 7
In a bowl, combine the strained fruit and vegetable juice with 100ml of soy sauce. Add 1 tablespoon of strained ginger syrup (or finely minced fresh ginger strained) for a ginger kick. Also, add 5 tablespoons of mirin to help tenderize the meat and add a subtle sweetness and depth of flavor.
Step 8
Add 2 tablespoons of brown sugar for sweetness and a generous pinch of black pepper according to your preference. Pepper enhances the overall flavor of the meat.
Step 9
Pour the prepared marinade over the LA Galbi. Make sure to coat the ribs evenly, ensuring every piece is well-covered with the marinade.
Step 10
Finally, add 3 tablespoons of corn syrup for a glossy finish and deep sweetness, and 1 tablespoon of sesame oil for nutty aroma. (Optional) For extra flavor and a touch of spice, you can add thinly sliced chili peppers (like Cheongyang peppers), green onions, or red peppers, according to your taste. (Tip: Omit chili peppers if serving to children. Chili peppers can cut through the richness and add a refreshing element.) Transfer the marinated galbi to an airtight container and refrigerate for 2-3 days to allow the flavors to meld beautifully, resulting in incredibly tender and delicious LA Galbi.
Step 11
Marinating is important, but so is the cooking! Even perfectly marinated ribs can be disappointing if burnt or undercooked. Lightly oil a pan over medium-high heat. Place the galbi in the pan and spoon some of the marinade and juices over the ribs as they cook.
Step 12
As the ribs cook, they will release moisture, making the sauce appear more abundant. Avoid cooking over excessively high heat, as the marinade can burn and create an unpleasant smoky flavor. Cook until the moisture reduces and the sauce starts to thicken, flipping the ribs occasionally. Once the sauce is reduced and coats the meat beautifully, gently stir the ribs in the sauce over low heat to finish. This creates a glossy, moist, and incredibly tender LA Galbi!
Step 13
Serve the cooked LA Galbi on a platter. For an elegant presentation, you can sprinkle pine nut powder on top or garnish with thinly sliced chili peppers or green onions.
Step 14
LA Galbi is a must-have for Korean holidays! While braised ribs are delicious, I personally prefer grilled LA Galbi and always make sure to include it in my festive spread. It’s a crowd-pleaser for all ages.
Step 15
Sometimes, when visiting family during holidays, you might find yourself without enough food at home. Making LA Galbi yourself is a fantastic solution! The tender yet chewy texture, and the joy of pulling the meat off the bone – it all adds to the holiday experience. As you grill the LA Galbi, you’ll truly feel the holiday season approaching. Enjoy a wonderful holiday with your loved ones!
