Baek Jong-won’s LA Galbi: Savory and Sweet Marinated Beef Ribs for Holidays
The Ultimate Baek Jong-won LA Galbi Marinade Recipe: Perfect for Chuseok Holiday Feasts!
Introducing a mouthwatering LA Galbi recipe where tender, juicy meat is coated in a sweet and savory marinade – perfect for hands-on enjoyment! It’s a fantastic side dish for rice or a delightful appetizer with drinks. This recipe is inspired by Baek Jong-won’s straightforward and foolproof marinade. The 1kg of LA galbi is a generous portion for two people to enjoy twice, or for a family of four for one meal. Baek Jong-won’s LA Galbi marinade is relatively simple, using a 2:1:1 ratio of soy sauce, sugar, and cooking wine (mirin), enhanced with chopped green onions, minced garlic, and ginger. Crucially, ginger is added in a small amount to eliminate any gamey smell characteristic of LA galbi, while a generous amount of green onion adds depth of flavor. As soy sauce is the main ingredient for the marinade, choosing a good quality, dark soy sauce is key. Using ‘Cheongjeongwon Haetsaldam Twice-Boiled Dark Soy Sauce’ resulted in an even richer, more delicious flavor. This recipe is perfect for making during the upcoming Chuseok holiday in September for your family!
Ingredients & Marinade- LA Galbi (Beef Short Ribs) 1kg
- Dark Soy Sauce 1 cup (200g)
- Brown Sugar 1/2 cup (80g)
- Cooking Wine (Mirin) 1/2 cup (100g)
- Minced Garlic 1/4 cup (40g)
- Minced Ginger 1/2 Tbsp (8g)
- Chopped Green Onion 1 cup (80g)
- Sesame Oil 2 Tbsp (15g)
- Filtered Water 3 cups (540g)
- Black Pepper to taste
- Water 100ml (for cooking the meat)
Cooking Instructions
Step 1
Prepare 1kg of LA Galbi. You can use it directly from frozen, or if it’s slightly thawed like mine was, proceed as is. If completely frozen, thaw it appropriately before cooking.
Step 2
Fill a large bowl with cold water and dissolve 1.5 Tbsp of sugar in it. Add the LA galbi and let it soak for at least 30 minutes to remove blood. I soaked mine for about 40-50 minutes. Adding sugar helps to shorten the soaking time. If you don’t have sugar, change the water multiple times for at least an hour.
Step 3
After 40 minutes, take out the ribs that have had the blood removed.
Step 4
Rinse the ribs under cold running water. Thoroughly wash off any bone fragments or impurities from the cut surfaces. This step is crucial for a clean taste without any gamey flavors.
Step 5
Place the washed LA galbi on a sieve or colander to drain for a short while. It doesn’t need to be completely dry.
Step 6
Finely chop 1 cup of green onions (about 80g). Using more green onions will enhance the flavor of the LA galbi, so feel free to adjust the amount to your preference.
Step 7
In a large bowl, combine the chopped green onions and all the marinade ingredients (dark soy sauce, brown sugar, cooking wine, minced garlic, minced ginger, sesame oil, black pepper). Mix well until the sugar and cooking wine are fully dissolved. Stir until all the seasonings are evenly combined.
Step 8
Arrange the thawed LA galbi in a large airtight container or bowl that can hold both the ribs and the marinade.
Step 9
Pour some of the prepared marinade over the ribs. Repeat this layering process. My 1kg of LA galbi consisted of about 9 pieces, so I layered them in three sets of three. Ensure the marinade coats the entire surface of the meat.
Step 10
Cover the container tightly and refrigerate for at least 2-3 hours to marinate. Marinating overnight will yield an even deeper flavor. Be aware that prolonged marinating can make the ribs too salty, so if they taste too salty when cooking, you can add a little water to adjust the seasoning.
Step 11
I took the LA galbi out of the refrigerator two days later. The initially red meat has turned a beautiful brown color after soaking in the marinade.
Step 12
Since marinated ribs can easily burn, add about half a cup (100ml) of water to the pan and cook the ribs by steaming them with the lid on. This method ensures the meat cooks through and stays moist without burning.
Step 13
The water has now evaporated, and the meat is cooking in its own juices.
Step 14
Once the meat is partially cooked, add about two ladles of the remaining marinade and continue to cook uncovered over medium-low heat, allowing the sauce to thicken and coat the ribs. Stir occasionally to ensure even coating and prevent sticking.
Step 15
The ribs, initially pale, have now turned a beautiful golden brown, beautifully coated in the delicious marinade and are ready! The final saltiness can be adjusted by the amount of marinade you add and how long you reduce the sauce, so tasting and adjusting to your preference is key. Enjoy your feast!
