Hello from Seoul! Today, let me show you how to make Galbi(Kalbi), Korean Short Ribs.
As you might guess from the title, what I’m going to make today is called LA Galbi, which is quite different from the traditional Korean Galbi (galbi jjim). People from LA might say, “Aaron, I’ve never heard of it” but surprisingly, people in Korea, everybody knows that! Anyways, it doesn’t matter where it came from. The important thing is “You will love it so much.” Alright, are you guys ready? Let’s get started!
#1 LA GALBI (5 servings)
Ingredients:
- 5 lb (2.3 kg) flanken cut, about 1/2 inch (1cm) thick
Marinade:
- 1/2 Korean pear (or Asian pear, Nashi pear)
- 1/2 red apple
- 1/2 kiwi
- 1/2 yellow onion
- Splash of water
- 1.5 cups (360ml) soy sauce
- 1/2 cup sugar
- 1/2 cup mirin
- 1/4 cup light corn syrup
- 3 tbsp toasted sesame oil
- 3 tbsp minced garlic
- 1/2 tbsp minced ginger
- 1 cup chopped green onions
- 1.5 cups (360ml) water
Instructions:
MARINATE BEEF
1. Thoroughly rinse the ribs under running water. Set aside.
2. For the marinade, peel and roughly chop the pear, apple, kiwi, and onion. Throw them into a blender. Add a splash of water and blend until smooth. Pour the mixture into a mixing bowl.
3. To the mixing bowl, add the soy sauce, sugar, mirin, corn syrup, sesame oil, garlic, ginger, green onions, and water. Mix together.
4. Take out a container for your precious galbi. Ladle some marinade on the bottom. Lay down the ribs nicely. Give some space between them and add more marinade over the ribs.
5. Put another layer of the ribs and repeat the process. Pour all remaining marinade on top. Cover and marinate in the fridge for at least 2 hours or overnight.
HOW TO STORE
- The marinated, uncooked ribs will stay good in the fridge for up to 3 days. Otherwise, portion them (with 1-2 ladles marinade) into ziplock bags and freeze.
COOK LA GALBI
1. In a large, cold pan, place the ribs and add some marinade (about 1/3 cup). Turn on the heat to medium-high heat. It will be somewhere between braising and searing.
2. Once it comes to a boil, flip the ribs occasionally.
3. As soon as most of the liquid has evaporated, reduce the heat to medium. Cook to your liking or until they’re nicely charred on the outside. Turn off the heat. Using tongs and scissors, cut into small pieces.
4. Place on a serving plate. Serve with a bowl of hot rice and some salad. Enjoy!
#2 LA GALBI RICE BOWL (1 serving)
Ingredients:
- 1/4 yellow onion (or jalapeno)
- 1/2 bell pepper
- 2-3 button mushrooms
- 1/2 avocado
- 1 tbsp neutral-tasting oil
- 1/2 tbsp minced garlic
- Salt and pepper, to taste
- 1 large egg, to serve
- 2 tbsp white vinegar
- 1 cup (210g) hot cooked rice
Instructions:
1. Thinly slice onion. Soak them in cold water for 10 minutes and drain.
2. Cut the bell pepper into bite-sized pieces. Cut the mushrooms into quarters. Thinly slice the avocado.
3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the garlic. Cook for 30 seconds or until fragrant. Add the bell pepper and mushrooms. Season with salt and pepper to taste. Stir-fry until the vegetables are cooked. Set aside.
4. Make a poached egg. Fill your pot with 4 cups of water and bring it to a boil. Once you can see the bubbles, reduce the heat to low. (Save some boiling water from the pot and set aside.) Add 2 tablespoons vinegar to the pot. Using a ladle, spin the water and gently drop the egg to the middle. Keep spinning around the egg. To wash off the vinegar, put it into the water that we saved earlier.
5. In another cold pan, place the ribs. Add some marinade (more than 1/3 of a cup). Turn on the heat to medium-high heat. Once it comes to a boil, flip the ribs occasionally. As soon as most of the liquid has evaporated, reduce the heat to medium. Cook to your liking or until they’re nicely charred on the outside. Turn off the heat. Using tongs and scissors, cut into bite-sized pieces. For a prettier presentation, leave 2 or 3 pieces with the bones attached.
6. To serve, add some rice into a bowl. Top with bell pepper, mushrooms, avocado, and beautifully cooked galbi. Garnish with sliced onion. Place the poached egg on top. Enjoy~!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Japchae (Korean Glass Noodle Stir Fry)
- Kalmanduguk (Korean Dumpling Noodle Soup)
- Korean Fried Chicken
LA Galbi, Korean Beef Short Ribs
5
servingsIngredients
5 lb (2.3 kg) flanken cut, about 1/2 inch (1cm) thick
- Marinade:
1/2 Korean pear (or Asian pear, Nashi pear)
1/2 red apple
1/2 kiwi
1/2 yellow onion
Splash of water
1.5 cups (360ml) soy sauce
1/2 cup sugar
1/2 cup mirin
1/4 cup light corn syrup
3 tbsp toasted sesame oil
3 tbsp minced garlic
1/2 tbsp minced ginger
1 cup chopped green onions
1.5 cups (360ml) water
Directions
- Marinate Beef
- Thoroughly rinse the ribs under running water. Set aside.
- For the marinade, peel and roughly chop the pear, apple, kiwi, and onion. Throw them into a blender. Add a splash of water and blend until smooth. Pour the mixture into a mixing bowl.
- To the mixing bowl, add the soy sauce, sugar, mirin, corn syrup, sesame oil, garlic, ginger, green onions, and water. Mix together.
- Take out a container for your precious galbi. Ladle some marinade on the bottom. Lay down the ribs nicely. Give some space between them and add more marinade over the ribs.
- Put another layer of the ribs and repeat the process. Pour all remaining marinade on top. Cover and marinate in the fridge for at least 2 hours or overnight.
- Cook LA Galbi
- In a large, cold pan, place the ribs and add some marinade (about 1/3 cup). Turn on the heat to medium-high heat. It will be somewhere between braising and searing.
- Once it comes to a boil, flip the ribs occasionally.
- As soon as most of the liquid has evaporated, reduce the heat to medium. Cook to your liking or until they’re nicely charred on the outside. Turn off the heat. Using tongs and scissors, cut into small pieces.
- Place on a serving plate. Serve with a bowl of hot rice and some salad. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- The marinated, uncooked ribs will stay good in the fridge for up to 3 days. Otherwise, portion them (with 1-2 ladles marinade) into ziplock bags and freeze.
2 Comments
Thanks for the tips on cooking the la galbi! I don’t have a grill, so your clear instructions for cooking galbi in a pan have come in handy. I’ve had success every time! 😍
Thank you so much for reaching out and sharing your experience with us! It’s wonderful to know that you’ve had success every time you’ve tried it out!😍