Ultimate LA Galbi BBQ: The Best Recipe for Holidays, Birthdays, and Special Occasions
Perfect LA Galbi Marinade Recipe! Ideal for Holiday Feasts, Birthday Celebrations, and More. Learn how to make irresistibly savory and delicious LA Galbi BBQ that’s not too sweet or salty.
Received LA Galbi as a holiday gift and wondering how to prepare it? Make restaurant-quality LA Galbi BBQ at home with this recipe! The perfect golden ratio marinade, balanced to be neither too salty nor too sweet, delivers exceptional savory flavor and richness. It’s perfect for entertaining guests, special occasions, or simply elevating your family’s dining experience.
Main Ingredients- LA Galbi (Korean-style short ribs) 1.4kg
- Cold Water 4 cups
- Sugar 4 Tbsp
LA Galbi Marinade- Korean Pear Juice (canned) 1 can (approx. 340ml)
- Soy Sauce (Jin Ganjang) 1/2 cup (approx. 100ml)
- Minced Garlic 1 Tbsp
- Minced Ginger 1/2 Tbsp
- Cooking Wine (Mirin, etc.) 2 Tbsp
- Sesame Oil 2 Tbsp
- Green Onion 1 stalk (finely chopped)
- Kiwi 1 (peeled and deseeded)
- Onion 1/2
- Black Pepper to taste (a few twists)
- Corn Syrup (or Oligosaccharide) 2 Tbsp
- Pine Nut Powder (for garnish) a pinch
- Korean Pear Juice (canned) 1 can (approx. 340ml)
- Soy Sauce (Jin Ganjang) 1/2 cup (approx. 100ml)
- Minced Garlic 1 Tbsp
- Minced Ginger 1/2 Tbsp
- Cooking Wine (Mirin, etc.) 2 Tbsp
- Sesame Oil 2 Tbsp
- Green Onion 1 stalk (finely chopped)
- Kiwi 1 (peeled and deseeded)
- Onion 1/2
- Black Pepper to taste (a few twists)
- Corn Syrup (or Oligosaccharide) 2 Tbsp
- Pine Nut Powder (for garnish) a pinch
Cooking Instructions
Step 1
Removing blood from the LA Galbi is crucial for a clean taste. In a bowl, combine 4 cups of cold water with 4 Tbsp of sugar and stir well. Submerge the LA Galbi in this sugar water and let it soak for about 1 to 2 hours to remove blood. It’s beneficial to change the water two to three times during this period. (Tip: Thoroughly removing the blood prevents any gamey odor and ensures a pure flavor.)
Step 2
After soaking, rinse each piece of galbi gently under cold running water to wash away any remaining blood or impurities. Be careful not to scrub too hard, as this can cause the meat juices to escape.
Step 3
Place the rinsed galbi on a colander to drain completely. Any residual water can dilute the marinade and make the meat taste bland.
Step 4
In a blender, combine the peeled kiwi (1), half an onion, and the entire can of Korean pear juice. Blend until smooth. These fruits will help tenderize the meat and add natural sweetness and depth of flavor.
Step 5
In a bowl, combine the blended fruit and vegetable mixture with 1/2 cup soy sauce, 2 Tbsp corn syrup, 1 Tbsp minced garlic, 1/2 Tbsp minced ginger, 2 Tbsp cooking wine, 2 Tbsp sesame oil, and a few twists of black pepper. Finely chop 1 green onion and add it to the bowl. Stir everything together to create the delicious LA Galbi marinade.
Step 6
In a large airtight container or bowl, layer the drained galbi. Pour a generous amount of the marinade over the first layer. Continue layering the galbi and marinade, ensuring each piece is coated. Finish by pouring any remaining marinade over the top, making sure the galbi is well-submerged.
Step 7
Cover the container and refrigerate the marinated galbi for at least overnight (8 hours or more) for optimal flavor. Marinating overnight allows the flavors to penetrate deeply into the meat, resulting in a much more delicious galbi BBQ. (Tip: If you’re short on time, marinating for at least 3-4 hours will still yield good results.)
Step 8
Prepare to grill the marinated LA Galbi. Heat a pan over medium heat, adding a little cooking oil or olive oil. Place the marinated galbi pieces in the hot pan, arranging them in a single layer for even cooking.
Step 9
Once the galbi is in the pan, ladle about one ladleful of the remaining marinade around the edges of the pan. Cook over medium heat, allowing the galbi to sear and the marinade to reduce slightly. It’s important to manage the heat to prevent burning.
Step 10
Sear the galbi until it develops a nice, caramelized color. The marinade will slightly caramelize and stick to the pan, adding to the flavor, but ensure the meat itself doesn’t burn. A slight char can enhance the visual appeal and taste.
Step 11
Transfer the beautifully cooked LA Galbi to a serving plate. For an attractive presentation and a fresh aroma, you can arrange some fresh chives underneath the galbi. Finally, sprinkle a pinch of pine nut powder over the top for a touch of elegance and enhanced flavor.
Step 12
Even though I only marinated it for 3 hours due to time constraints, the taste was truly surprising. It was perfectly seasoned – not too salty or too sweet – so much so that I could have eaten it without rice. The savory aroma of the meat and its tender texture made it an outstanding LA Galbi BBQ.
