Tender and Fragrant LA Galbi (Korean BBQ Short Ribs)
Sweet & Fruity Marinade for LA Galbi: The Golden Recipe for Perfect Korean BBQ Ribs, a Chuseok Holiday Essential!
This recipe is for a must-have dish during the Korean harvest festival, Chuseok. I’ll share the secret to a delicious LA Galbi marinade with a delightful fruity aroma and tips on how to grill it perfectly. This Chuseok, make amazing LA Galbi to enjoy with your entire family. Let’s create a dish that will be remembered!
Main Ingredients- 2.8kg LA Galbi (beef short ribs, cut across the bone)
- 1 Tbsp chopped green onion (for garnish)
- 1 Tbsp pine nuts (for garnish)
LA Galbi Marinade Ingredients- 140g onion (about 1/2 medium onion)
- 40g garlic cloves (about 8-10 cloves)
- 1 kiwi (ripe)
- 200ml beer (adds flavor and tenderizes the meat)
- 500ml pineapple juice (using fresh, blended pineapple will enhance the flavor)
- 200ml soy sauce (for Korean cuisine, ‘jin-ganjang’)
- 100ml plum extract (‘maesilcheong’, adds sweetness and depth)
- 10 Tbsp rice syrup or corn syrup (‘mulyeot’)
- 3 Tbsp sesame oil
- 2 Tbsp oyster sauce
- 1 tsp black pepper
- 140g onion (about 1/2 medium onion)
- 40g garlic cloves (about 8-10 cloves)
- 1 kiwi (ripe)
- 200ml beer (adds flavor and tenderizes the meat)
- 500ml pineapple juice (using fresh, blended pineapple will enhance the flavor)
- 200ml soy sauce (for Korean cuisine, ‘jin-ganjang’)
- 100ml plum extract (‘maesilcheong’, adds sweetness and depth)
- 10 Tbsp rice syrup or corn syrup (‘mulyeot’)
- 3 Tbsp sesame oil
- 2 Tbsp oyster sauce
- 1 tsp black pepper
Cooking Instructions
Step 1
First, we have 2.8kg of LA Galbi. If there’s a lot of excess fat on the ribs, trim it off with scissors for a cleaner taste when grilled. My ribs had very little fat, so I didn’t need to trim much.
Step 2
To remove any gamey flavor and ensure a clean taste, it’s crucial to soak the ribs and remove the blood. Place the ribs in a bowl of cold water and let them soak for 5-6 hours. Change the water about 5-6 times during this period until the water runs clear.
Step 3
After soaking, gently pat the ribs dry. Then, arrange them neatly in a storage container or dish, ready for marinating.
Step 4
Here’s a key ingredient for our marinade: 500ml of pineapple juice, which adds a wonderful fruity aroma and helps tenderize the meat. If you have leftover juice from canned pineapple, you can save and use it. For an even richer flavor, consider using freshly blended pineapple.
Step 5
Let’s prepare the vegetables for the marinade. Chop the onion into bite-sized pieces, about 1cm squares. Also, have your whole garlic cloves ready. You can adjust the amount of garlic to your preference.
Step 6
Peel and chop one ripe kiwi into bite-sized pieces as well. Kiwi is excellent for tenderizing meat, making the galbi exceptionally soft.
Step 7
Now, let’s blend the marinade ingredients. In a blender or using a hand blender, combine the chopped onion, garlic, kiwi, and 100ml of the pineapple juice. Blend until smooth. Ensure it’s thoroughly blended for an even texture.
Step 8
It’s time to mix all the marinade components! In a large bowl, combine 200ml soy sauce, 100ml plum extract, 10 Tbsp rice syrup, 3 Tbsp sesame oil, 1 tsp black pepper, and 2 Tbsp oyster sauce. Add 200ml beer and the remaining 400ml of pineapple juice. Pour in the blended onion, garlic, and kiwi mixture. Whisk everything together thoroughly with a whisk or spatula until well combined. Make sure there are no lumps.
Step 9
Pour the prepared marinade over the LA Galbi in the container. Ensure the ribs are well submerged in the marinade; this helps the flavor penetrate evenly and keeps the meat moist. It’s a good idea to taste the marinade and adjust the saltiness if needed, as the ribs will absorb it.
Step 10
Cover the marinated ribs tightly with plastic wrap or place them in an airtight container. Refrigerate and let them marinate for at least one full day. This resting period allows the meat to become more tender and the flavors to deepen, resulting in a much tastier dish.
Step 11
Here are the beautifully marinated LA Galbi after a day of resting. Doesn’t it look appetizing already?
Step 12
Finally, let’s prepare the garnishes. Finely chop the green onion and set aside the pine nuts. These will add a lovely color and aroma to the finished dish.
Step 13
Now, let’s grill the LA Galbi! Heat a large pan or skillet over medium-high heat. Add the marinated ribs. Pour in about 2 ladles of the marinade – enough to coat the bottom of the pan but not drown the ribs. Sear the ribs over medium-high heat, allowing the marinade to caramelize and form a nice crust. When the marinade has reduced by about half, flip the ribs to cook the other side.
Step 14
Reduce the heat to medium and continue cooking until most of the sauce has thickened and reduced. Once the sauce is nearly absorbed, lower the heat to low. Now, using tongs, gently rub and press the ribs against the pan, ensuring they are coated with the luscious sauce. This helps the glaze stick and adds incredible flavor.
Step 15
Flip the ribs one last time and cook briefly before turning off the heat. Be careful not to overcook, as this can make the ribs tough. The goal is a tender, juicy result.
Step 16
Arrange the beautifully grilled LA Galbi on a serving platter. Sprinkle generously with the chopped green onions and pine nuts for a vibrant finish. Enjoy your incredibly tender and fragrant LA Galbi, infused with a sweet fruity aroma! Make this for your loved ones this Chuseok and savor every bite together!
