Tender and Juicy LA Galbi (Korean BBQ Short Ribs)
Melt-in-your-mouth tender LA Galbi, the ultimate Korean BBQ short rib recipe
Experience the incredibly tender texture and rich flavor of homemade LA Galbi, a beloved Korean BBQ dish. This detailed recipe guarantees a delicious outcome, perfect for special occasions or family gatherings.
Main Ingredients- LA Galbi (short ribs, cut for Korean BBQ) 680g (approx. 1.5 lbs), about 1cm (0.4 inch) thick is ideal
First Marination (Tenderizing & Blood Removal)- 2 packs of pear juice (store-bought) OR 1/4 fresh pear (grated to extract juice)
Second Marination (Fruit Tenderizing & Flavor Infusion)- 1/4 apple (grated to extract juice)
- 1 ripe kiwi (peeled and blended to extract juice)
- 1/2 onion (grated to extract juice)
Flavorful Marinade- 5 Tbsp soy sauce (Guk-ganjang or regular soy sauce)
- 3 Tbsp sugar (brown or white sugar)
- Pinch of black pepper (freshly ground is recommended for better aroma)
- 2 Tbsp chopped green onions (finely chopped, white parts preferred)
- 1 Tbsp minced garlic
- 1/2 Tbsp toasted sesame seeds (crushed slightly for enhanced flavor)
- 1/2 Tbsp sesame oil (for a nutty aroma)
- 2 packs of pear juice (store-bought) OR 1/4 fresh pear (grated to extract juice)
Second Marination (Fruit Tenderizing & Flavor Infusion)- 1/4 apple (grated to extract juice)
- 1 ripe kiwi (peeled and blended to extract juice)
- 1/2 onion (grated to extract juice)
Flavorful Marinade- 5 Tbsp soy sauce (Guk-ganjang or regular soy sauce)
- 3 Tbsp sugar (brown or white sugar)
- Pinch of black pepper (freshly ground is recommended for better aroma)
- 2 Tbsp chopped green onions (finely chopped, white parts preferred)
- 1 Tbsp minced garlic
- 1/2 Tbsp toasted sesame seeds (crushed slightly for enhanced flavor)
- 1/2 Tbsp sesame oil (for a nutty aroma)
- 5 Tbsp soy sauce (Guk-ganjang or regular soy sauce)
- 3 Tbsp sugar (brown or white sugar)
- Pinch of black pepper (freshly ground is recommended for better aroma)
- 2 Tbsp chopped green onions (finely chopped, white parts preferred)
- 1 Tbsp minced garlic
- 1/2 Tbsp toasted sesame seeds (crushed slightly for enhanced flavor)
- 1/2 Tbsp sesame oil (for a nutty aroma)
Cooking Instructions
Step 1
Rinse the LA Galbi under cold running water for about 30 minutes to 1 hour to remove excess blood. Changing the water once or twice will help with effective blood removal. Once drained, place the ribs in a bowl and cover them with pear juice (or the grated fresh pear juice). Marinate in the refrigerator for 2 hours. This step tenderizes the meat and infuses a subtle sweetness.
Step 2
After 2 hours, remove the ribs from the pear juice and lightly rinse them under cold water to remove any excess liquid. Next, prepare the second marination by grating or blending the apple, kiwi, and onion to extract their juices. (Be mindful not to use too much kiwi, as it can make the marinade too sour. Ensure the kiwi is ripe.)
Step 3
In a clean bowl, combine the soy sauce, sugar, and pepper to make the base marinade. Mix this well with the fruit juices you prepared earlier. Add the drained LA Galbi to this mixture and gently massage to ensure even coating. Let it marinate in the refrigerator for another 30 minutes to 1 hour to allow the flavors to meld.
Step 4
After the second marination, separate the ribs from the marinade liquid, reserving the liquid. This reserved liquid will be used to baste the ribs while cooking, adding moisture and a beautiful glaze. Pour the reserved marinade into a small saucepan and simmer over medium heat until it reduces by about half, creating a slightly thickened sauce. (Adjust seasoning if necessary to avoid it being too salty.) In a separate small bowl, combine the chopped green onions, minced garlic, toasted sesame seeds, and sesame oil. Toss the marinated ribs lightly in this mixture. Do not marinate for too long in this step.
Step 5
Preheat your oven to 180°C (350°F). Arrange the lightly coated LA Galbi on an oven-safe tray or baking sheet. Bake for 10 minutes for an initial cook. Remove from the oven and generously brush the ribs with the reduced marinade sauce. Return to the oven and bake for another 5 minutes. Flip the ribs, baste the other side with the sauce, and bake for another 5 minutes. Repeat this basting and flipping process 2-3 times until the ribs are golden brown, caramelized, and beautifully glazed. (Cooking time may vary depending on your oven and the thickness of the ribs. Adjust as needed.)
