EP.5 L.A. Galbi
- 2월 12일
- 1분 분량
L.A. Galbi
T = Tablespoon
t = teaspoon
1 Cup = 240ml
Ingredients
LA galbi cut short ribs 500g
*Galbi Marinade
*Mu Saengchae
Galbi Marinade (for 500g short ribs)
soy sauce 4T (I used Sempio 701)
Yeondu 1T (or substitute with soy sauce 1 T)
Sugar 3T
Water 5T
Korean pear 1/4 (for tenderizing)
Onion 1/4 (about 75g)
Garlic 4 cloves (30g)
Ginger 1 piece (10g)
Sesame oil 3T
Black pepper
*Mu Saengchae
White Radish (Daikon) 500g (thinly julienned)
Gochugaru 2T
Minced garlic 1T
Minced ginger 1t
Sugar 1T
Salt 1T
Green onions (the more, the better)
Vinegar 1T (I used rice vinegar, but any vinegar works)
Mix everything together and let it sit for about 5 minutes before serving.
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How to Make It
Blend all galbi marinade ingredients until smooth.
Rinse the bone side of the short ribs under running water (to remove any bone fragments).
Combine the ribs with the marinade. Refrigerate for at least 8 hours, up to 24 hours.
Grill over charcoal for about 3 minutes, flipping frequently. Allow slight caramelization. (Optional: Brush or dip in marinade while grilling for extra juiciness.)
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Tips
L.A. Galbi is best enjoyed with rice and side dishes such as mu saengchae, ssam vegetables, and ssamjang.
Score : 9/10
OG Korean meal
