Tender LA Galbi (Korean Marinated Short Ribs) with Fruity Marinade
Perfect for Holiday Feasts! Master Recipe for Fruity LA Galbi Marinade – A Must-Have for Festive Tables
Discover the secret to making our family’s favorite LA Galbi even more delicious this Chuseok! I’ll share a special tip for the perfect marinade. These ribs are incredibly tasty whether grilled over a barbecue or pan-fried at home. Enjoy the sweet, tender flavors!
Main Ingredients
- 3kg LA Galbi (Korean-style short ribs)
- 270g Onion
- 170g Kiwi
- 70g Garlic
- 7g Ginger
- 4 slices Canned Pineapple Rings
- 200ml Canned Pineapple Juice
Marinade
- 200ml Soy Sauce (Jin-ganjang)
- 150ml Plum Extract (Maesilcheong)
- 8 Tbsp Oligosaccharide
- 4 Tbsp Sesame Oil
- 1 tsp Black Pepper
- 3 Tbsp Sesame Seeds
- 200ml Beer
- 250ml Cola
- 200ml Soy Sauce (Jin-ganjang)
- 150ml Plum Extract (Maesilcheong)
- 8 Tbsp Oligosaccharide
- 4 Tbsp Sesame Oil
- 1 tsp Black Pepper
- 3 Tbsp Sesame Seeds
- 200ml Beer
- 250ml Cola
Cooking Instructions
Step 1
First, soak the 3kg of LA Galbi in cold water for about 2 hours to remove excess blood. It’s best to change the water about 3 times during this process. Properly draining the blood is key to eliminating any gamey flavors and ensuring a clean taste.
Step 2
Peel the onion and chop it into bite-sized pieces, about 1-inch cubes. Peel the kiwis and cut them into similar-sized pieces as well. (If you’re using frozen whole garlic cloves, they might look a bit yellow, but don’t worry, it doesn’t affect the taste at all.)
Step 3
Prepare the canned pineapple rings and their juice. Chop the pineapple rings into bite-sized pieces. The kiwi and pineapple will work wonders to tenderize the meat!
Step 4
Using a blender or an immersion blender, combine the chopped onion, kiwi, pineapple slices, and pineapple juice from steps 2 and 3. Blend until smooth to create a fruity puree.
Step 5
To the smoothly blended fruit and vegetable mixture, add all the ingredients listed for the ‘Marinade’ in step 4. Mix everything thoroughly until well combined. Using oligosaccharide instead of sugar here will give the grilled ribs a beautiful glossy sheen and a subtle sweetness.
Step 6
Place the drained LA Galbi in a large bowl or an airtight container. Pour the prepared marinade generously over the ribs, ensuring they are fully submerged. Toss well to coat evenly. Cover with plastic wrap and let it marinate in the refrigerator for at least 12 hours (overnight). This long marination allows the flavors to penetrate deeply, making the ribs exceptionally tender and delicious. If you have any extra marinade left, you can use it to marinate chicken or pork for another delightful dish!
Step 7
Heat a frying pan over medium-high heat. Add the marinated LA Galbi and pour about a ladleful of the marinade sauce into the pan. Be careful not to burn the sauce as it cooks.
Step 8
Continue cooking over medium-high heat until the sauce starts to reduce and cling to the ribs. Stir the ribs occasionally to ensure the sauce coats them evenly.
Step 9
Once the sauce has reduced significantly, lower the heat to low. Carefully flip the ribs to cook the other side. Cooking on low heat allows the inside to become tender and juicy.
Step 10
When the underside of the ribs turns a beautiful golden brown, flip them again. Continue cooking until both sides are nicely browned and caramelized. Once perfectly cooked, remove from heat.
Step 11
Here you have it – a wonderfully tender LA Galbi, infused with a delightful fruity aroma from the kiwi and pineapple! (Serve with warm rice or enjoy alongside some stir-fried vegetables for an even more complete and delicious meal!)
