Deliciously Sweet and Savory Grilled LA Galbi
The Ultimate LA Galbi BBQ Recipe for Special Occasions
Easily make restaurant-quality grilled LA Galbi at home with this simple marinade recipe. The perfect balance of sweet and savory flavors makes this dish a crowd-pleaser for all ages.
Main Ingredients (Serves 3)- 1kg LA Galbi (Korean short ribs)
- 1 cup Soju or Mirin (180ml)
- 1.5 soju cups Soy Sauce (approx. 270ml)
- 1 soju cup Sugar (approx. 180ml)
- 0.5 soju cup Maesil Cheong (Plum Extract) (approx. 90ml)
- 1/2 Onion
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Ginger Powder
- 2 Tangerines
Cooking Instructions
Step 1
Begin by removing the blood from the LA Galbi. Soak the ribs in cold water, then add 1 cup of soju or mirin. Ensure the meat is fully submerged. Soaking for at least 1 hour, or even 2 hours if time permits, will result in cleaner and more tender galbi.
Step 2
Prepare the flavorful marinade that defines this galbi. In a bowl, combine 1.5 soju cups of soy sauce, 1 soju cup of sugar, 0.5 soju cup of maesil cheong, 1 Tbsp minced garlic, and 0.5 Tbsp ginger powder. Mix well. Peel and roughly chop 1/2 onion and 2 tangerines to prepare them for blending.
Step 3
Prepare the ingredients for blending. Place the peeled onion, peeled tangerines, and minced garlic into a blender or food processor. Blend until smooth. Pureeing fruits not only tenderizes the meat but also infuses it with natural sweetness and a richer flavor profile.
Step 4
Transfer the blended mixture to the bowl containing the soy sauce, sugar, maesil cheong, and ginger powder. Stir everything together thoroughly until a smooth, homogenous marinade is formed. Taste the marinade and adjust seasoning by adding more soy sauce or sugar if needed to suit your preference.
Step 5
After blending the fruits and vegetables, strain the mixture or remove any large unblended pieces. Discard these solid bits. This step ensures the marinade adheres well to the meat and prevents burning during cooking.
Step 6
Rinse the blood-soaked LA Galbi under cold water and pat it dry. Place the ribs in a clean bowl and generously coat them with the prepared marinade. Use your hands to massage the marinade into each piece of meat, ensuring an even coating.
Step 7
For the best flavor and texture, let the marinated galbi rest in the refrigerator for at least 30 minutes, preferably for 1 hour. This marinating time allows the flavors to penetrate deep into the meat, resulting in a significantly more tender and delicious grilled dish.
Step 8
Heat a pan over medium-low heat. Add the marinated LA Galbi and begin grilling. Because the marinade contains soy sauce and sugar, it can burn easily. Cooking over low heat allows the meat to cook through evenly without charring. Keep a close eye to prevent burning.
Step 9
Once one side of the galbi is nicely browned, flip it over to cook the other side. If you desire a more intense flavor or for the marinade to penetrate further, you can brush on a little extra marinade at this stage while grilling. Continue to manage the heat to prevent burning.
Step 10
When the meat is mostly cooked, make a few shallow cuts with a knife. This helps the heat penetrate to the center, ensuring the galbi cooks evenly and remains moist and tender throughout. If the marinade starts to dry out or appear to be burning, add a tablespoon or two of water to the pan to deglaze and prevent sticking.
Step 11
Once the LA Galbi is thoroughly cooked and has a beautiful golden-brown color, remove it from the pan. Cut the galbi into serving-sized pieces and arrange them attractively on a plate. Your delicious, sweet, and savory grilled LA Galbi is ready to be enjoyed! Serve hot with steamed rice.
