Perfectly Marinated LA Galbi with Ginger Syrup and Herbs
Special Occasion Recipe: Tender LA Galbi with Ginger Syrup for Zero Gamey Taste
This recipe features premium LA galbi, marinated to perfection with a homemade ginger syrup and herb salt. The homemade ginger syrup is the secret to eliminating any gamey or unpleasant odors from the ribs, resulting in a clean, delicate flavor. This dish is guaranteed to impress, making it ideal for special gatherings, holidays, or a delightful family meal.
Main Ingredients- LA Galbi (Korean beef short ribs) 0.8-1kg
Special Marinade- 2 Tbsp Homemade Ginger Syrup
- 2 Tbsp Minced Garlic
- 2 Tbsp Herb Salt
- 2-3 Tbsp Oligodang (Korean corn syrup)
- 2-3 Tbsp Ginger Wine (Sake or Mirin can be substituted)
- 1.5 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds for garnish
- 2 Tbsp Homemade Ginger Syrup
- 2 Tbsp Minced Garlic
- 2 Tbsp Herb Salt
- 2-3 Tbsp Oligodang (Korean corn syrup)
- 2-3 Tbsp Ginger Wine (Sake or Mirin can be substituted)
- 1.5 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds for garnish
Cooking Instructions
Step 1
Begin by soaking the LA galbi in cold water for 2 to 3 hours to thoroughly remove any blood. This crucial step ensures a cleaner taste and tender texture. Once the blood is removed, generously add 2 tablespoons of your homemade ginger syrup to the ribs. This syrup will tenderize the meat and impart a subtle, natural sweetness while neutralizing any unwanted odors.
Step 2
Add 2 heaping tablespoons of freshly minced garlic. Garlic is essential for adding depth of flavor and further eliminating any gamey notes. Its pungent aroma will beautifully complement the rich beef.
Step 3
Next, add 2 tablespoons of herb salt for seasoning and a hint of herbaceousness. Incorporate 2 to 3 tablespoons of oligodang for a glossy finish and gentle sweetness, followed by 1.5 tablespoons of sesame oil for its nutty aroma. Thoroughly mix all the marinade ingredients with the galbi, using your hands to ensure every piece is well-coated. Transfer the marinated ribs to an airtight container and refrigerate for at least 1 to 2 days to allow the flavors to meld and deepen.
Step 4
Heat a large, wide pan or a Korean-style ‘gungjung’ pan over medium heat. Place the marinated LA galbi in the pan. Instead of searing or grilling, the goal here is to cook the ribs slowly, almost like braising them. This technique ensures the meat cooks through evenly and remains incredibly moist.
Step 5
As the ribs cook, they will release their natural juices, creating a delicious sauce, so there’s no need to add extra water. Continue cooking over medium-low heat, stirring occasionally to prevent sticking, until the juices have reduced and glazed the ribs beautifully, and the meat is thoroughly cooked. Taste a piece and adjust the seasoning if necessary, adding a touch more salt, sugar, or oligodang according to your preference.
Step 6
Once cooked to perfection, arrange the LA galbi attractively on a serving platter. Sprinkle a pinch of toasted sesame seeds over the top for a final touch of nutty flavor and visual appeal. Thanks to the homemade ginger syrup, these ribs are exceptionally tender, wonderfully aromatic, and incredibly delicious!
