Perfectly Tender & Juicy LA Galbi (Beef Short Ribs) – The Ultimate Recipe
Absorbing the Best Tips from ‘Salim 9dan Manmulsang’ Episode 231 for Golden LA Galbi
As the holidays approach, I always feel a sense of peace when I prepare kimchi and a batch of marinated meat. This time, I decided to make LA Galbi, a universally loved dish. Although it’s an older broadcast, I was inspired by ‘Manmulsang’s’ methods for quickly removing blood from the ribs and their secret marinade that prevents burning. I tried their techniques, of course, using my own signature marinade recipe. I truly believe my marinated galbi tastes as good as anyone else’s! However, I think for future preparations, I’ll stick to my original method for drawing out the blood. Absorbing only the best cooking tips from ‘Manmulsang’ and incorporating them into my own recipes has resulted in truly delicious dishes. That’s why I’ve been watching ‘Manmulsang’ more often lately! It’s amazing how LA Galbi can be grilled without burning! Prepare this hearty dish to be ready for the holidays. Have a wonderful day today! ♡
Ribs and Ingredients- 2.6kg LA Galbi (Beef Short Ribs)
- 1 apple
- 1 and 1/2 onions
- 2 bottles of sparkling water
- 2 Tbsp minced garlic
Special Marinade- 4 Tbsp Mirin (Rice Wine)
- 3 Tbsp Oyster Sauce
- 6 Tbsp Soy Sauce (adjust to taste)
- 4 Tbsp Sugar
- 2 Tbsp Honey (adjust to taste)
- Pinch of black pepper
Garnish- Chopped green onions, some
- Toasted sesame seeds, some
- 4 Tbsp Mirin (Rice Wine)
- 3 Tbsp Oyster Sauce
- 6 Tbsp Soy Sauce (adjust to taste)
- 4 Tbsp Sugar
- 2 Tbsp Honey (adjust to taste)
- Pinch of black pepper
Garnish- Chopped green onions, some
- Toasted sesame seeds, some
Cooking Instructions
Step 1
Rinse the LA Galbi under cold running water to remove any bone fragments or impurities. This step is crucial for a cleaner taste and to get rid of any potential off-flavors.
Step 2
To effectively remove blood and tenderize the meat, submerge the galbi in 2 bottles of sparkling water. Gently turn the ribs over in the water to ensure even exposure. Let them soak for about 1 hour. The carbonation helps break down tissues and speeds up the blood removal process.
Step 3
Prepare the flavorful marinade that will define the taste of your LA Galbi. In a bowl, combine 4 Tbsp mirin, 3 Tbsp oyster sauce, 6 Tbsp soy sauce (adjust according to your preference), 4 Tbsp sugar, 2 Tbsp honey (adjust sweetness level), and a pinch of black pepper. Whisk everything together until well combined.
Step 4
Gently pat the galbi dry with paper towels after removing it from the sparkling water. Place the ribs into a container. Avoid squeezing too hard, as this can expel valuable juices. The goal is just to remove excess liquid.
Step 5
Pour the prepared special marinade evenly over the galbi in the container. Gently massage the marinade into the meat with your hands, ensuring that it gets between all the ribs for maximum flavor infusion.
Step 6
Cover the container and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and penetrate the meat. This marination time is key for a deeply flavorful result.
Step 7
Heat a pan over medium-low heat. Place the marinated galbi in the hot pan and cook slowly, flipping occasionally. The key is to achieve a beautiful caramelization and a juicy interior without burning the meat. Cook until the ribs are golden brown and cooked through.
Step 8
Arrange the perfectly grilled LA Galbi on a serving platter. Garnish generously with freshly chopped green onions and toasted sesame seeds for a beautiful presentation and added aroma. Enjoy your visually stunning and incredibly delicious homemade LA Galbi!