LA Galbi (Korean BBQ Short Ribs)
How to Make Delicious LA Galbi (Korean BBQ Short Ribs) at Home – Perfect Marinade and Grilling Techniques
A must-have for holidays and special occasions! This recipe for LA Galbi (Korean BBQ Short Ribs) is perfect for sharing with family. We’ve adapted a popular Baek Jong-won recipe, reducing the soy sauce and water to suit our family’s taste, resulting in a deeper, richer flavor. This guide covers everything from blood removal and making the perfect marinade to grilling tips. Enjoy tender and flavorful LA Galbi right in your own home!
LA Galbi- 2.3kg LA Galbi (short ribs)
Cooking Instructions
Step 1
Prepare 2.3kg of LA Galbi. (Tip: Previously, recipes used around 2.5kg, but quantities tend to decrease while prices rise. Some prefer Australian or American beef for tenderness, but our family prefers domestically sourced or trusted origins.)
Step 2
Rinse the LA Galbi thoroughly under cold water. This step removes any bone fragments or impurities from cutting the ribs.
Step 3
To remove blood, soak the LA Galbi in cold water. Soaking for about 1 hour is recommended. Since I planned to blanch them, I changed the water several times to remove more blood. Thoroughly draining the blood is key for a clean taste without any gamey odor.
Step 4
To blanch the LA Galbi, bring 1 cup of water to a boil in a pot with a pinch of whole peppercorns, the white part of a green onion, and onion peels. Once boiling, add the prepared LA Galbi to blanch briefly.
Step 5
Don’t add all the ribs at once. Blanch them in batches for only about 1 minute. Over-blanching can make the meat tough.
Step 6
The purpose of this blanching step is not to cook the meat, but to remove any residual blood and impurities from within the bones. This effectively eliminates any unpleasant odor from the ribs.
Step 7
You’ll notice a significant amount of impurities and foam coming off the blanched LA Galbi. This step is crucial for achieving a clean-tasting galbi.
Step 8
Remove the blanched LA Galbi from the pot and rinse each piece carefully under cold running water. This washes away any remaining blood and bone powder.
Step 9
Ensure you meticulously wash away any bone fragments or impurities clinging to the bones. The cleaner the ribs, the more delicious the final grilled galbi will be.
Step 10
Now, let’s make the LA Galbi marinade. In a blender, combine 1 pear, 1/4 onion, and 1 cup of water. Blend until smooth.
Step 11
Strain the blended pear and onion mixture through a fine-mesh sieve to extract only the clear juice. This results in a smooth and refined marinade.
Step 12
In a bowl, add the strained pear and onion juice, then pour in 1.5 cups of soy sauce. (Tip: Adjust the amount of soy sauce between 1 to 1.5 cups according to your preference. It’s a good idea to start with 1 cup and add more after tasting.)
Step 13
Add 1 stalk of minced green onion and 3 tablespoons of minced garlic. Freshly minced garlic adds a wonderful depth of flavor.
Step 14
Add 3 tablespoons of sugar for sweetness. Since the pear is naturally sweet, you can adjust the sugar amount to your liking.
Step 15
Add 3 tablespoons of cooking wine (mirin) and 1-2 tablespoons of corn syrup (or rice syrup/oligosaccharide) for shine and umami. If you used a large pear, you can slightly reduce the sugar, cooking wine, and syrup. If you used a large pear, you can slightly reduce the sugar, cooking wine, and syrup.
Step 16
Add 1 teaspoon of black pepper to help eliminate any gamey odor and enhance the flavor of the meat.
Step 17
Finally, drizzle in 1 tablespoon of sesame oil for a nutty aroma, completing the delicious LA Galbi marinade.
Step 18
Stir all the ingredients together until the sugar is fully dissolved and the marinade is well combined. Taste and adjust the soy sauce or sweetness as needed.
Step 19
Here’s how to marinate the LA Galbi. Place the prepared ribs in a large container or tray, arranging them in a single layer.
Step 20
Spoon the marinade evenly over the ribs. Layer the ribs and pour marinade repeatedly, ensuring all pieces are coated thoroughly.
Step 21
Cover the marinated LA Galbi with a lid or plastic wrap and let it marinate in the refrigerator (preferably a kimchi refrigerator) for at least overnight. This allows the marinade to penetrate deeply, making the ribs more tender and flavorful.
Step 22
Here are the LA Galbi after marinating overnight. The color has deepened, and the marinade has absorbed beautifully, making them look appetizing!
Step 23
Now, it’s time to grill the LA Galbi to perfection. Place the marinated ribs onto a preheated pan.
Step 24
While grilling, gently rub the meat with tongs. This helps the marinade cook evenly without burning and gives the ribs a beautiful, golden-brown sear.
Step 25
For extra moist and tender LA Galbi, cook over medium-low heat. You can add about half a cup of water and cover the pan to let it simmer and steam. This locks in the juices, resulting in incredibly tender and flavorful grilled ribs.
Step 26
The marinade is beautifully caramelized without burning, and the ribs are perfectly golden brown! For exceptionally tender LA Galbi, consider pressure-cooking the ribs before pan-searing them until golden brown on the outside.
Step 27
Cut the beautifully grilled LA Galbi into serving pieces and arrange them on a plate. Garnish with chopped green onions or sesame seeds, if desired, for an even more appealing presentation. Enjoy your delicious meal!
