A popular Korean BBQ choice – LA Galbi recipe!
LA Galbi/Kalbi (엘에이 갈비) is one of my favourite Korean BBQ meats. Its tender, sweet and slightly salty seasoned meat is quite addictive. Licking each finger as you eat each meat and bone piece is also another entertainment you could enjoy while BBQ-ing this LA Galbi.
I only discovered this delicious dish several years ago just before I left Korea (Unfortunately my mum never made this for me.) I have often seen the name at Korean restaurants in Korea, but I thought LA Galbi is the same as traditional Korean Galbi kind (including the shape and everything), except that the meat is imported from Los Angeles USA.
LA Galbi vs. Traditional Korean Galbi
Interestingly enough, the LA Galbi and so called ‘traditional Korean Galbi’ look quite different due to the way it is cut.
Korean Galbi is cut in segments alongside the rib bone shapes and it is thicker while LA Galbi is cut through the rib bone, usually displaying three rib bone eyes. It is also thinner, hence easier to marinate and quicker to cook on a BBQ grill.
According to Korean encyclopaedia, there are two theories about the origin of the LA Galbi name.
- 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 same as LA Galbi if marinated and cooked the same way. (Though, I would think the tenderness 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 ml
**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!
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)
Ingredients
- 800 g LA Galbi meat (Korean BBQ short ribs) (1.8 pounds), This is available at a Korean grocery store or at a Korean butcher.
- 7 Tbsp soy sauce
- 3 1/2 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 1/2 Tbsp minced garlic
- 1/3 tsp minced ginger
- 4 sprinkles ground black pepper
Instructions
- 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
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
