LA Marinated Galbi
[LA Galbi] The Ultimate LA Galbi Marinade Recipe That Will Have You Hooked!
We’re using LA Galbi, a gift received in preparation for the upcoming holiday, to share a recipe for a marinade that clings perfectly to the meat. This detailed guide, complete with tips, will help you recreate restaurant-quality flavors at home, making any occasion extra special.
Main Ingredients
- 1.8kg LA Galbi (short ribs)
- 1 bottle of Cider (for tenderizing and enhancing flavor)
- 1 bunch of chives (for garnish)
- A small amount of pine nuts or other nuts (for garnish)
For Soaking and Blood Removal
- 2L Water
- 1 bottle of Cider
For Blending (Fruits/Vegetables)
- 1 Apple
- 1 Pear
- 1 Onion
- 1 can (ring) Pineapple slices
- 1/3 cup Water
- 2L Water
- 1 bottle of Cider
For Blending (Fruits/Vegetables)
- 1 Apple
- 1 Pear
- 1 Onion
- 1 can (ring) Pineapple slices
- 1/3 cup Water
Cooking Instructions
Step 1
Rinse the LA Galbi 2 to 3 times under cold running water to remove any blood. Thoroughly draining the blood is key to a clean flavor without any gamey taste. (I rinsed mine about 3 times for best results.)
Step 2
In a large bowl, combine 2L of water and the rinsed LA Galbi. Pour in 1 bottle of Cider. Cider not only tenderizes the meat beautifully but also adds a subtle sweetness and depth of flavor. Let the ribs soak in this mixture for about 2 hours to remove excess blood. (Tip: You can substitute sparkling water or pear juice for the cider.)
Step 3
Now, let’s prepare the core of our marinade. In a blender, combine 1 apple, 1 pear, 1 onion, 1 can of pineapple rings, and 1/3 cup of water. Blend until you achieve a smooth puree. The natural sweetness from the fruits and the aroma from the vegetables will create a wonderfully complex flavor base.
Step 4
Place the blended fruit and vegetable puree into a cheesecloth-lined sieve (or a fine-mesh sieve). Squeeze firmly to extract all the clear juice. To this juice, add 1 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of corn syrup, 1/4 cup of mirin, 1/3 tablespoon of mustard powder, a pinch of black pepper, and a little sesame oil. Whisk everything together until well combined to create your special marinade.
Step 5
To further enhance the tenderness and flavor of the meat, add 1 medium bottle of Cola to the prepared marinade. The phosphoric acid in cola helps to break down the meat fibers, resulting in incredibly tender and juicy galbi. Mix these ingredients thoroughly to complete the marinade.
Step 6
Add the drained and rinsed LA Galbi to the marinade and toss to coat evenly on all sides. Let it marinate for a short while to allow initial absorption. Then, transfer the galbi and the marinade liquid into an airtight container, ensuring the meat is mostly submerged. Top generously with chopped scallions. Cover and refrigerate for at least 6 hours, or preferably overnight. This marinating and resting period allows the flavors to penetrate deeply into the meat.
Step 7
Heat a frying pan over medium heat. Place the marinated LA Galbi in the hot pan, turning occasionally to prevent burning. Cook until the marinade is thick and caramelized, and the galbi is beautifully browned. Ensure the meat is cooked through. Once done, serve immediately. For an extra touch, garnish with the chives and pine nuts prepared earlier. Enjoy your delicious homemade LA Galbi!
