LA Galbi (Korean Marinated Short Ribs)
LA Galbi (Korean Marinated Short Ribs)
Deliciously Tender LA Galbi: Grill it Right After Marinating or Braise it into a Savory Galbi Jjim!
This LA Galbi was a thoughtful gift from my youngest sibling, who is living alone and worried about our parents staying home due to the virus. While they should be taking care of themselves… it’s quite touching. Today, I’m using this LA Galbi to create a simple yet flavorful dish. We’ll marinate it lightly and then either grill it immediately or braise it into a tender stew. It’s so delicious, we even mixed the leftover sauce with rice!
Main Ingredients- 1kg LA Galbi (short ribs)
- 1/2 onion
- 1/2 apple
- 80g pineapple
- 1/2 green onion
Marinade- 2/3 cup soy sauce
- 1/2 cup kelp broth
- 1/2 cup mirin (or cooking wine)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1/2 tsp ground ginger
- Pinch of black pepper
- 2/3 cup soy sauce
- 1/2 cup kelp broth
- 1/2 cup mirin (or cooking wine)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1/2 tsp ground ginger
- Pinch of black pepper
Cooking Instructions
Step 1
Soak the LA Galbi in cold water for about 20 minutes to remove any blood. This step is crucial for a clean, less gamey flavor.
Step 2
Peel and roughly chop the apple, onion, and pineapple. Place them in a blender and puree until smooth. The natural sweetness from the fruit and its tenderizing properties will make the ribs incredibly soft.
Step 3
Finely chop the green onion.
Step 4
In a bowl, combine the soy sauce, kelp broth, mirin, minced garlic, sesame oil, ground ginger, and black pepper. Mix well to create the marinade base.
Step 5
Add the fruit puree from step 1 and the chopped green onion from step 2 to the marinade base from step 3. Stir everything together thoroughly to make a delicious marinade for the LA Galbi.
Step 6
Place the blood-rinsed LA Galbi into a bowl.
Step 7
Pour the prepared marinade over the LA Galbi. Gently massage the marinade into the ribs with your hands, ensuring each piece is evenly coated. It’s best to cook the marinated ribs within 20-30 minutes for optimal flavor and texture. Marinating for too long can make them overly salty.
Step 8
Heat a pan over medium heat. Place the marinated ribs in the pan and sear them on both sides until they are golden brown and nicely caramelized. This grilling method results in a crispy exterior and a juicy interior.
Step 9
Alternatively, transfer the grilled ribs to a wok or a deep pan. Pour in the remaining marinade and enough water to create a generous broth. Cover with a lid and simmer over low heat for about 15-20 minutes, essentially braising the ribs. This method yields incredibly tender Galbi Jjim. Don’t forget to mix the flavorful leftover broth with rice – it’s a delightful treat!
Step 10
Arrange the finished LA Galbi beautifully on a serving platter. Enjoy your hearty and delicious meal!
