Sweet & Sour Spicy Garlic Ribs (Kkanpung LA Galbi)
Kkanpung LA Galbi: A Sweet, Sour, and Spicy Chinese-Style Delight
Tired of grilling or braising LA Galbi? Why not try a fried version? Crispy fried ribs coated in a savory sweet, sour, and spicy Kkanpung sauce are a unique delicacy. Experience LA Galbi in a completely new and exciting way with this Chinese-inspired dish!
Main Ingredients- 1kg LA Galbi (Korean short ribs)
- 1 stalk green onion (about 6cm long)
- 2 Korean green chilies (Cheongyang peppers)
- 1/2 red bell pepper
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1/2 cup cornstarch
- 1/2 cup water (for cornstarch slurry)
Kkanpung Sauce Ingredients- 3 Tbsp water
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 3 Tbsp soy sauce
LA Galbi Marinade- Pinch of salt
- Pinch of black pepper
- 2 Tbsp cooking wine (mirin or rice wine)
- 3 Tbsp water
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 3 Tbsp soy sauce
LA Galbi Marinade- Pinch of salt
- Pinch of black pepper
- 2 Tbsp cooking wine (mirin or rice wine)
Cooking Instructions
Step 1
1. First, let’s prepare the aromatics and vegetables. Finely mince the green onion after making a lengthwise slit. 2. Cut the Cheongyang peppers in half, remove the seeds, and finely mince them. Similarly, deseed and finely mince the red bell pepper.
Step 2
In a bowl, combine 1/2 cup of cornstarch and 1/2 cup of water. Whisk until smooth to create a cornstarch slurry. Let it sit for a moment for the starch to settle at the bottom.
Step 3
In a small bowl, mix together all the Kkanpung sauce ingredients: 3 Tbsp water, 3 Tbsp sugar, 3 Tbsp vinegar, and 3 Tbsp soy sauce. Stir until the sugar is completely dissolved. Preparing the sauce in advance will make the cooking process smoother.
Step 4
1. Soak the LA Galbi in cold water to remove any blood. Then, blanch the ribs in boiling water for about 5 minutes. This helps to remove any gamey odor and impurities. Rinse the blanched ribs gently under running water. 2. Separate the meat from the bones into bite-sized pieces, approximately 4-5cm in length. Cutting them too small might cause them to break apart during frying.
Step 5
Carefully pour off the clear water from the top of the settled cornstarch slurry, leaving only the thickened starch sediment at the bottom. Add this cornstarch sediment to the cut LA Galbi. Gently toss with your hands to coat each piece of rib evenly with a thin layer of cornstarch. This coating is crucial for achieving a crispy texture.
Step 6
Heat a generous amount of cooking oil in a pot to about 170°C (340°F). Once the oil is hot, carefully add the cornstarch-coated LA Galbi pieces. Fry them until they are golden brown and crispy. It’s best to fry in batches to ensure they cook evenly and maintain their crispiness.
Step 7
Once fried, place the LA Galbi on a wire rack to drain off excess oil. You can also transfer them to paper towels for an additional layer of oil absorption, ensuring maximum crispiness.
Step 8
Now, let’s make the Kkanpung sauce. Heat a little oil in a pan over low heat. Add the minced green onion, minced garlic, and minced ginger. Sauté gently until fragrant, being careful not to burn the garlic and ginger.
Step 9
Once the aromatics are fragrant, pour the pre-made Kkanpung sauce into the pan.
Step 10
Bring the sauce to a simmer over medium heat and let it reduce by about half, until it becomes slightly thickened and syrupy. Avoid reducing it too much, as it needs to coat the ribs later.
Step 11
Add the crispy fried LA Galbi pieces to the simmering Kkanpung sauce.
Step 12
1. Quickly toss the ribs in the sauce over high heat to coat them evenly. Stir-frying rapidly is key to ensuring the sauce adheres well and doesn’t make the ribs soggy. 2. Once the sauce has thickened and coated the ribs beautifully, turn off the heat.
Step 13
Serve the finished Kkanpung LA Galbi on a plate for a delicious and visually appealing presentation. Enjoy!
