Tender & Flavorful LA Galbi (Korean BBQ Short Ribs)
Healthy Home Cooking / Family Meal / Special Occasion Dish / LA Galbi Recipe
On these long, rainy days, recharge your family’s spirits with this nourishing LA Galbi. Marinated in a homemade sauce and grilled to perfection, it’s a dish that brings everyone together. Let’s overcome these challenging times with delicious ribs!
Main Ingredients- 1 pack LA Galbi (85g x 20 pieces)
- 2 pouches cabbage juice
- 1 pouch pear juice
- 1/2 apple
- 1/2 stalk green onion
- 3 cloves garlic, minced (approx. 15g)
- 2 cups broth
- 1/2 tsp black pepper
- 2 Tbsp sesame oil
- 5 Tbsp store-bought bulgogi sauce
- 2 Tbsp soju (or cooking wine)
- 6 Tbsp soy sauce
- 1/2 onion (approx. 125g)
Cooking Instructions
Step 1
Start with 1 pack of LA Galbi (85g x 20 pieces) from your trusted butcher. Fresh, quality ribs are the foundation of a great dish.
Step 2
Rinse the LA Galbi and soak it in cold water for about 1 hour to remove any excess blood. This step is crucial for a clean, non-gamey flavor. While the ribs are soaking, prepare the marinade.
Step 3
In a bowl for marinating, pour in 2 pouches of cabbage juice. Cabbage juice is a secret ingredient that tenderizes the meat and adds a wonderful depth of flavor.
Step 4
Add 1 pouch of pear juice for a natural sweetness, helping us reduce the need for sugar. If fresh pears are expensive, commercially available pear juice is a convenient alternative.
Step 5
Grate half an apple (about 155g) using a box grater and add it to the marinade. The apple’s slight tartness balances the flavors beautifully.
Step 6
Chop half a stalk of green onion into manageable pieces and set aside. The fresh aroma of green onion complements the richness of the beef.
Step 7
Finely mince 3 cloves of garlic (about 15g) or crush them with the side of your knife. The pungent garlic adds another layer to the marinade.
Step 8
Pour in 2 cups (400ml) of broth. This adds a savory base and moisture to the marinade, replacing plain water.
Step 9
Add 1/2 teaspoon of black pepper. Pepper is essential in meat dishes to enhance flavor and reduce any potential gamey notes.
Step 10
Drizzle in 2 tablespoons of sesame oil for a nutty, aromatic finish.
Step 11
Add 5 tablespoons of store-bought bulgogi sauce. This adds a savory and slightly sweet umami boost. Use it judiciously, as too much can overpower other flavors.
Step 12
Include 2 tablespoons of soju (or Korean rice wine) to help eliminate any porky smell and tenderize the meat. If you don’t have soju, mirin or even a splash of leftover beer can work.
Step 13
Add 6 tablespoons of soy sauce. This is the foundational salty and umami element of the marinade.
Step 14
Finely chop half an onion (about 125g) and add it to the marinade. As it cooks, the onion will break down and melt into the sauce, adding natural sweetness and body.
Step 15
Gently pat the drained LA Galbi dry with paper towels to remove excess moisture. Trim any overly thick pieces of fat for a cleaner presentation and eating experience.
Step 16
Place the patted-dry LA Galbi into the bowl with the prepared marinade. Ensure each piece is thoroughly coated, massaging the marinade into the meat.
Step 17
For the best flavor and tenderness, marinate the LA Galbi in the refrigerator for at least 30 minutes, or preferably overnight. This allows the flavors to meld and penetrate the meat deeply. Marinating the day before is highly recommended.
Step 18
In a skillet or pan, cook the marinated LA Galbi over medium-low heat, turning occasionally. Let it simmer in its own juices and marinade until beautifully caramelized and glazed. Avoid high heat to prevent burning.
Step 19
Serve the glistening LA Galbi hot off the pan. There’s nothing quite like savoring ribs straight off the grill (or pan)! Enjoy this delicious meal with your family.
