LA Galbi (Korean BBQ Short Ribs)
Learn how to make Korean bbq short ribs (LA Galbi)!
Prep Time4 hrs
Cook Time10 mins
Total Time4 hrs 10 mins
- 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
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
Calories: 857kcal | Carbohydrates: 15g | Protein: 32g | Fat: 72g | Saturated Fat: 31g | Cholesterol: 152mg | Sodium: 1861mg | Potassium: 570mg | Sugar: 11g | Vitamin C: 1.7mg | Calcium: 43mg | Iron: 4.1mg