Marinated LA Galbi (Korean Short Ribs) – The Essential 5:2 Ratio
Master the Art of Marinating LA Galbi! The Perfect 5:2 Sauce Ratio!
Making delicious, tender LA Galbi at home is simpler than you think! Whether you’re preparing LA Galbi or braised ribs, the key to a fantastic flavor lies in the marinade. Remember the 5:2 ratio: for every 600g (about 1.3 lbs) of ribs, use 5 parts soy sauce to 2 parts sugar. This simple formula guarantees a perfect, crowd-pleasing dish every time!
Ingredients- 3 kg LA Galbi (short ribs), trimmed of excess fat
- 25 Tbsp Soy Sauce
- 10 Tbsp Sugar
- 2 large Onions
- 2 stalks Green Onions (Scallions)
- 2 Tbsp Minced Garlic
- Pinch of Black Pepper
- 5-6 Tbsp Sesame Oil
Cooking Instructions
Step 1
Thoroughly rinse the LA Galbi under cold running water to remove any excess fat. Then, soak the ribs in a bowl of cold water for about 1.5 hours to draw out the blood. This is a shorter soaking time than for braised ribs. Change the water 2-3 times during soaking for a cleaner taste.
Step 2
Finely julienne the onions. Prepare the green onions and garlic by mincing or finely chopping them. (Tip: If you plan to grill the LA Galbi, avoid pureeing the onions for the marinade, as they can burn easily at high grilling temperatures. Julienne them instead for a better grilling experience.)
Step 3
Now, let’s make the delicious marinade! The secret is the 5:2 ratio. For every 1 kg of ribs, use 5 tablespoons of soy sauce and 2 tablespoons of sugar. Since we have 3 kg of ribs today, we’ll use 25 tablespoons of soy sauce and 10 tablespoons of sugar. Generously add 5-6 tablespoons of sesame oil for nutty aroma and a pinch of black pepper. Mix everything together with a spoon until well combined.
Step 4
Once the ribs have been properly soaked to remove blood, place them in a bowl and pour the prepared marinade over them. Gently massage the marinade into the ribs with your hands, ensuring every piece is coated. This step is crucial for the flavors to penetrate well. After mixing, transfer the marinated ribs to an airtight container. Refrigerate, and your LA Galbi is ready to be cooked and enjoyed!
