The Ultimate LA Galbi: A Flavorful Recipe for Special Occasions
The Secret to Delicious Marinated LA Galbi for Holiday Feasts
Experience the irresistible savory taste of LA Galbi, best enjoyed when you can savor every bite! This recipe reveals the secret to a perfectly balanced marinade that makes this Korean BBQ classic incredibly delicious. Elevate your holiday table with this crowd-pleasing dish.
LA Galbi Preparation- 1.5kg LA Galbi (short ribs)
- Pine nuts for garnish
Fruits & Vegetables for Marinade Base- 1 onion
- 1 white part of a leek
- 10g fresh pineapple (or pineapple juice from canned pineapple)
- 1/4 pear
- 1/2 cup water
Perfect LA Galbi Marinade Ingredients- 7 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp minced ginger (or 1 Tbsp ginger wine)
- 2 Tbsp sugar
- 3 Tbsp corn syrup (or rice syrup)
- 1 Tbsp oyster sauce
- 2 Tbsp mirin (or cooking wine)
- 2 Tbsp sesame oil
- Pinch of black pepper
- 2 Tbsp minced garlic
- 1/2 tsp curry powder
- 1 onion
- 1 white part of a leek
- 10g fresh pineapple (or pineapple juice from canned pineapple)
- 1/4 pear
- 1/2 cup water
Perfect LA Galbi Marinade Ingredients- 7 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp minced ginger (or 1 Tbsp ginger wine)
- 2 Tbsp sugar
- 3 Tbsp corn syrup (or rice syrup)
- 1 Tbsp oyster sauce
- 2 Tbsp mirin (or cooking wine)
- 2 Tbsp sesame oil
- Pinch of black pepper
- 2 Tbsp minced garlic
- 1/2 tsp curry powder
Cooking Instructions
Step 1
The foundation of a great LA Galbi dish starts with proper preparation. Begin by soaking the LA Galbi in cold water for 2 to 3 hours to remove excess blood. Changing the water midway will help achieve a cleaner taste.
Step 2
Unlock the secret to a mouthwatering marinade! In a blender, combine the roughly chopped onion, white part of the leek, fresh pineapple, pear, and 1/2 cup of water. Blend until smooth. Pineapple is key here, as its enzymes help tenderize the meat beautifully. For the pine nuts, spread them on a paper towel and finely chop with a knife to remove excess oil while preserving their nutty flavor.
Step 3
Next, strain the blended fruit and vegetable mixture through a fine-mesh sieve or cheesecloth to extract only the juice. Discard the solids; this ensures a smooth and refined marinade.
Step 4
Now, we’ll use this fragrant vegetable and fruit juice to marinate the LA Galbi. This step is crucial for infusing the meat with a deep, complex flavor.
Step 5
In a bowl, combine the strained juice with 7 Tbsp soy sauce, 1 Tbsp ginger wine, 2 Tbsp sugar, 3 Tbsp corn syrup, 1 Tbsp oyster sauce, 2 Tbsp mirin, 2 Tbsp sesame oil, a pinch of black pepper, 2 Tbsp minced garlic, and 1/2 tsp curry powder. Whisk everything together until well combined, creating a rich and savory marinade. The curry powder acts as a secret ingredient, helping to eliminate any gamey odors and adding a subtle depth of flavor.
Step 6
Pat the blood-removed LA Galbi dry with paper towels. Layer the ribs in an airtight container or resealable bag, pouring the prepared marinade generously over each layer. Ensure the meat is well-coated. For best results, marinate in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to fully penetrate the meat.
Step 7
Time to grill! Heat a lightly oiled pan over medium heat. Add the marinated LA Galbi, being careful not to overcrowd the pan. Grilling over medium heat rather than high heat prevents burning and ensures the meat cooks through to a tender, juicy perfection. Flip the ribs occasionally until they are beautifully golden brown and caramelized. If you don’t have a pan, an oven or air fryer can also be used.
Step 8
Once grilled to perfection, cut the LA Galbi into bite-sized pieces. Arrange them attractively on a serving platter and sprinkle generously with the finely chopped pine nuts for a delightful finish. Serve hot with steamed rice for a truly satisfying meal!
