LA Galbi

Name: LA Galbi
Total time: 8 h 30 min
Cuisine: Korean
Ingredients: LA Galbi 2.5kg; Cider 1L; Brewed soy sauce 1 cup + 3 tbsp; Cheongju (refined rice wine) 1 cup; Pear juice 1 cup; Apple juice 1 cup; Onion juice 1 cup; Water 1 cup; Pineapple 2 rings; Brown sugar 5 tbsp; Sesame oil 2 tbsp; Pepper powder 1 tsp; Minced garlic 2 tbsp; Green onion 1 stalk

This is a recipe for tender, non-burnt LA Galbi that receives great praise when served to guests or during holidays.

KoreanSide Dish

⏱️ 510 min total📝 8 steps

🍳 Start Cooking

What You'll Need

LA Galbi2.5kg

Cider1L

Brewed soy sauce1 cup + 3 tbsp

Cheongju (refined rice wine)1 cup

Pear juice1 cup

Apple juice1 cup

Onion juice1 cup

Water1 cup

Pineapple2 rings

Brown sugar5 tbsp

Sesame oil2 tbsp

Pepper powder1 tsp

Minced garlic2 tbsp

Green onion1 stalk

Instructions

Rinse 2.5kg of LA Galbi in cold water to remove blood, then wash thoroughly.

Pour 1L of cider into a large bowl and soak the prepared LA Galbi for about 30 minutes to draw out any remaining blood.

⏱️ 30m 0s

Blend the apple, onion, 2 rings of pineapple, and green onion separately and prepare them.

Place the blended fruit and vegetable juices into a bowl, and add the brewed soy sauce, Cheongju, pear juice, apple juice, onion juice, and water according to the specified amounts.

Add the brown sugar, minced garlic, sesame oil, pepper powder, and chopped green onion to the marinade and mix well.

Place the drained LA Galbi into the marinade and coat evenly.

Store the marinated LA Galbi in an airtight container and refrigerate for 8 to 12 hours or more to age.

⏱️ 480m 0s

Place the marinated LA Galbi in a pan heated over medium heat, and grill while adding a little bit of the marinade sauce at a time to prevent burning.