Tender and Delicious LA Galbi (Korean BBQ Short Ribs) Recipe for the Whole Family
How to Make LA Galbi | Perfect Guide from Marinating to Sauce
LA Galbi is a beloved holiday dish enjoyed by people of all ages! Imagine marinating it ahead of time and then gathering your family to grill and savor it together – it’s incredibly delicious. This recipe will guide you meticulously through every step, from how to prepare and marinate LA Galbi to creating the perfect marinade. Although the short ribs I ordered online weren’t exactly the shape I expected, they turned out wonderfully flavorful once marinated and grilled! Enjoy this recipe to bring the wonderful taste of LA Galbi into your home.
Main Ingredients
- 1kg LA Galbi (Korean Beef Short Ribs, about 2.2 lbs)
- 1 Tbsp Sugar (for soaking to remove blood)
LA Galbi Marinade
- 100ml Soy Sauce (about 1/2 cup)
- 2 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (Oligodang)
- A pinch of Black Pepper
- 1 Tbsp Sesame Oil (optional)
- 100ml Soy Sauce (about 1/2 cup)
- 2 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (Oligodang)
- A pinch of Black Pepper
- 1 Tbsp Sesame Oil (optional)
Cooking Instructions
Step 1
The first crucial step in preparing short ribs is removing excess blood. If not properly drained, the meat can have an undesirable odor. So, starting with thorough blood removal is essential for clean and delicious grilled galbi.
Step 2
The 1kg of LA Galbi I prepared seemed a bit thinner than I anticipated. The best galbi typically has smaller bones, generous amounts of tender, thick meat. I’ve gathered all the necessary ingredients to marinate the ribs perfectly at home.
Step 3
First, rinse the short ribs lightly under running water. Then, add 1 tablespoon of sugar and soak them in water. Sugar helps to draw out the blood more effectively, reducing any gamey taste. Gently turn the ribs a couple of times during soaking. Let them soak for about 1 hour, then change the water and continue soaking for a total of 2 hours. Be cautious not to soak for too long, as it can diminish the meat’s natural flavor.
Step 4
After soaking for 2 hours, rinse the ribs again under running water to remove any small bone fragments or impurities. Drain them thoroughly in a colander and transfer to a bowl for the next step.
Step 5
While the ribs are soaking, let’s prepare the ingredients for the flavorful marinade! I used frozen grated pear that I prepared earlier. Place the frozen pear, half an onion, and a piece of ginger into a blender and blend. If the mixture is too dry to blend smoothly, add 3 tablespoons of Cheongju (rice wine), 2 tablespoons of Mirin (cooking wine), and 2 tablespoons of Plum Extract (Maesilcheong) to help it blend. If you don’t have frozen pear, using a juicer to extract pear juice is also a convenient option.
Step 6
If you use the blended fruit and vegetable mixture directly in the marinade, the meat can burn easily when grilling. To prevent this, use a clean cheesecloth or fine-mesh sieve to strain out the liquid, using only the clear juice for the marinade. This ensures the marinade coats the meat evenly and doesn’t burn.
Step 7
To the strained juice, add the soy sauce, minced garlic, and corn syrup. These fundamental ingredients will enhance the rich flavor of the LA Galbi.
Step 8
Grind in a pinch of fresh black pepper and stir well to combine all the marinade ingredients. Your delicious LA Galbi marinade is ready!
Step 9
Pour the prepared marinade over the drained short ribs. Gently mix with your hands to ensure every piece is coated evenly. Then, stack the ribs neatly in the bowl, pressing down slightly so the marinade can penetrate well. Transfer to an airtight container and refrigerate for at least half a day (or overnight) to allow the flavors to meld beautifully. This marination process ensures the ribs are juicy and perfectly seasoned without being too salty.
Step 10
The well-marinated ribs look appetizing, with the flavors having deeply infused into the meat.
Step 11
Place the marinated ribs in a heated frying pan. It’s best to cook them over medium-low heat, rather than high heat. Cooking slowly over gentle heat ensures the meat cooks through to the center while staying tender and not burning.
Step 12
As the marinade reduces and thickens during cooking, the LA Galbi will develop a beautiful sheen and become wonderfully flavorful. For an extra touch of aroma and flavor, you can drizzle a little sesame oil over the top at the end (I chose to omit this step).
Step 13
Gently crush the pine nuts by placing them on a paper towel and lightly tapping them. This will help them release their nutty aroma and flavor when used as a garnish.
Step 14
Serve the tender and delicious grilled LA Galbi beautifully on a plate. Garnish with the crushed pine nuts, sesame seeds, or thinly sliced red chili peppers. In Korean cuisine, garnishes are often used to present dishes elegantly and indicate that the food is prepared with care and intention.
Step 15
The star of holiday meals, short ribs! I’ve provided a detailed guide on how to prepare and grill them perfectly. While Galbi Jjim (braised short ribs) is also delicious, I personally prefer the chewy yet tender texture of LA Galbi, so I marinated 1kg of it. This holiday season, create wonderful memories with this delicious LA Galbi recipe!
