Tender LA Galbi Recipe
Master LA Galbi from Marinade to Grilling – Better Than Takeout!
This holiday season, or any day you crave delicious ribs, make LA Galbi at home! Experience the joy of peeling tender meat off the bone with this comprehensive recipe. From properly draining the blood from the ribs to a golden ratio marinade and the secret to perfectly grilled, juicy galbi, this guide will help you create a dish that rivals restaurant quality. It’s also a fantastic option for dinner parties or special guests!
Ribs and Vegetables
- 2kg LA Galbi (short ribs)
- 2 Onions
- 1 Pear
Special LA Galbi Marinade
- 250ml Soy Sauce (approx. 1 mug)
- 5 Tbsp Sugar
- 5 Tbsp Corn Syrup (or Oligosaccharide)
- 5 Tbsp Cooking Wine (Mirin, etc.)
- 3 Tbsp Sesame Oil
- 3 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Powder (or 1 tsp minced fresh ginger)
- Pinch of Black Pepper
- 250ml Soy Sauce (approx. 1 mug)
- 5 Tbsp Sugar
- 5 Tbsp Corn Syrup (or Oligosaccharide)
- 5 Tbsp Cooking Wine (Mirin, etc.)
- 3 Tbsp Sesame Oil
- 3 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Powder (or 1 tsp minced fresh ginger)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Let’s start the LA Galbi preparation by removing the blood. Submerge the 2kg of LA Galbi in cold water. Add 2 tablespoons of sugar to the water. Let it soak for about 1 hour to draw out the blood, which will result in more tender ribs.
Step 2
Now it’s time to make the LA Galbi marinade. While the ribs are soaking, prepare the delicious marinade. First, peel the pear and onions, and roughly chop them into large pieces.
Step 3
Place the chopped pear and onion into a blender or food processor. Blend them until they are smooth and pureed. Ensure there are no large chunks.
Step 4
Transfer the pureed pear and onion to a mixing bowl. Add all the marinade ingredients. The 250ml of soy sauce is roughly equivalent to one standard mug full.
Step 5
Using a whisk or spoon, thoroughly mix all the marinade ingredients until well combined. If you don’t have fresh pear or onion, you can substitute with 100% pear juice or onion juice. For extra tenderization, consider adding a bit of kiwi or pineapple when pureeing the fruits and vegetables.
Step 6
Rinse the LA Galbi under cold running water after soaking to remove any remaining blood and impurities. Trim away any excess fatty parts for a cleaner taste and presentation.
Step 7
Place the rinsed LA Galbi into the prepared marinade. Gently massage the marinade into the ribs, ensuring each piece is well coated. Transfer the marinated ribs to an airtight container or a large bowl. Refrigerate and let it marinate for at least one full day. The longer it marinates, the deeper the flavor will penetrate.
Step 8
Now it’s time to grill the LA Galbi. Heat a pan over medium heat. Add the marinated LA Galbi along with a generous amount of the marinade. Cook over medium heat, allowing it to cook through and become tender without burning. Having extra marinade is helpful for basting while grilling.
Step 9
Grill the ribs, flipping them occasionally, until they are juicy and cooked through. LA Galbi doesn’t need to be cooked for a very long time; overcooking can make them tough. Once the marinade has reduced and thickened slightly, use kitchen shears to cut the ribs into bite-sized pieces and grill until nicely browned. Enjoy your delicious homemade LA Galbi!
