LA Galbi/Kalbi ( 엘에이 갈비 ) is one of my favorite korean BBQ meats. Its tender, sweet and slightly salty season meat is quite addictive. Licking each finger as you eat each meat and bone piece is besides another entertainment you could enjoy while BBQ-ing this LA Galbi .
I merely discovered this delightful cup of tea respective years ago just before I left Korea ( Unfortunately my mum never made this for me. ) I have much seen the identify at korean restaurants in Korea, but I thought LA Galbi is the same as traditional korean Galbi kind ( including the form and everything ), except that the meat is imported from Los Angeles USA.
Reading: LA Galbi (Korean BBQ Short Ribs)
LA Galbi vs. Traditional Korean Galbi
interestingly enough, the LA Galbi and thus called ‘ traditional Korean Galbi ’ look quite different ascribable to the room it is cut .
korean Galbi is cut in segments alongside the rib cram shapes and it is thicker while LA Galbi is cut through the rib cram, normally displaying three rib bone eyes. It is besides thin, therefore easier to marinate and quicker to cook on a BBQ grill .
According to Korean encyclopedia, there are two theories about the beginning of the LA Galbi mention .
- LA initial comes from rib bone being cut laterally.
- The Korean immigrant community in Los Angeles started using thinly sliced Galbi for grilled BBQ and this culture was brought back to Korea
Whichever is true, the taste of traditional korean Galbi is the lapp as LA Galbi if marinated and cooked the like room. ( Though, I would think the softheartedness and the texture might be different ). Which one would you prefer ? korean Galbi ? or LA Galbi ? I think I am leaning towards LA Galbi. ????
Ingredients for LA Galbi
- 800g/1.8 pounds LA Galbi meat (Korean BBQ short ribs) – This is available at a Korean grocery store or at a Korean butcher.
- 7 Tbsp soy sauce
- 3 ½ Tbsp dark brown sugar
- 2 Tbsp rice wine
- 2 Tbsp grated apple (Royal gala, fuji or pink lady is suitable. However if you can substitute the apple with Korean/Nashi pear that is even better)
- 2 Tbsp grated onion
- 1 ½ Tbsp minced garlic
- 1/3 tsp minced ginger
- 4 sprinkles of ground black pepper
*1 Tbsp = 15 milliliter
**If you want to learn more about korean ingredients, check my 30 necessity korean cook ingredients tilt !
How to Make LA Galbi
- Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).
- While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).
- One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour out the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.
- Marinade the meat for at least 3 to 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.)
- Take out the meat from the fridge 15 to 30 mins prior to cooking.
- Cook the meat (on a BBQ grill or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy! – refer the note below for my preferred cooking method
Note
- I like cooking my favourite Korean BBQ short ribs in my oven. The reason is I can cook the bulk of the meat without doing too much preparation and cleaning afterwards is also easier. I cook them under the grill (broiling function) in the oven, without the fan force. My previous oven didn’t require me to set any temperature, so I just needed to watch out for overcooking but my current oven requires me to set the temperature. So I preheat the oven for 5 mins at 200 Celsius (392 F) then cook each side of the meat for 2 mins with the door closed. I preheat my oven per my manual.
- As the meat is thin, it cooks fast. This also means that it will cool down fast. When the meat cools down the protein in the meat starts harden and it will look drier. However, the meat is still tender.
- For fancier serving, you can garnish it with finely chopped green onion and toasted sesame seeds or finely crushed pine nuts.
LA Galbi (Korean BBQ Short Ribs)
Learn how to make Korean bbq short ribs (LA Galbi)!
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Prep Time:
4
hours
Cook Time:
10
minutes
Total Time:
4
hours
10
minutes
Servings:
4
Calories:
857
kcal
Ingredients
-
▢
800 gigabyte LA Galbi kernel ( korean BBQ short rib ) ( 1.8 pounds ), This is available at a korean grocery store or at a korean butcher .
-
▢
7 Tbsp soy sauce
-
▢
3 1/2 Tbsp benighted brown university sugar
-
▢
2 Tbsp rice wine
-
▢
2 Tbsp grated apple , ( Royal gala, fuji or pink lady is suitable. however if you can substitute the apple with Korean/Nashi pear that is even better )
-
▢
2 Tbsp grated onion
-
▢
1 1/2 Tbsp
Read more: Fruit Bowl Sundae
minced garlic
-
▢
1/3 tsp minced ginger
-
▢
4 sprinkles footing black pepper
Instructions
- Soak the kernel in cold water for 1 hour to get rid of the rake. Change the water a copulate of times as it releases debris ( blood and floating fat ) .
- While waiting, mix the lie of the ingredients in a bowl. ( You can use a blender to quicken the process ) .
- One hour late, pat-dry the meat with some kitchen newspaper. then put it into a sealable container. Pour out the sauce onto the kernel and mix them with a spoon to thoroughly season. Close the eyelid .
- Marinade the meat for at least 3 to 4 hours in the electric refrigerator. Turn the kernel over a copulate of times during marination, so that the meat gets seasoned thoroughly. ( You can besides marinade overnight in the electric refrigerator to give extra tenderness and spirit. It does make a difference. )
- Take out the kernel from the electric refrigerator 15 to 30 mins anterior to cook .
- Cook the meat ( on a BBQ grill or a frying pan or in the oven ) and when both sides of the meat are cooked per your preference, serve and delight ! – refer the notice below for my prefer cook method acting
Nutrition Info (per serving)
Calories:
857
kcal
|
Carbohydrates:
15
g
|
Protein:
32
g
|
Fat:
72
g
|
Saturated Fat:
31
g
|
Cholesterol:
152
mg
|
Sodium:
1861
mg
|
Potassium:
570
mg
|
Sugar:
11
g
|
Vitamin C:
1.7
mg
|
Calcium:
43
mg
|
Iron:
4.1
mg
The nutrition information shown is an estimate provided by an on-line nutrition calculator. It should not be considered a substitute for a professional dietician ’ second advice .
Tried this recipe ? I love hearing how you went with my recipes ! rate this recipe with a gloss below and tag me on Instagram @ MyKoreanKitchen
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