1
Open the container and wash the bone dust off 2kg of LA Galbi (flanken-cut short ribs) thoroughly.
LA Galbi
Chef Kim Dae-seok's hit LA Galbi recipe for the Lunar New Year holiday.
KoreanSide Dish
⏱️ 30 min total📝 9 steps
What You'll Need
LA Galbi (flanken-cut short ribs)2kg
Cider (lemon-lime soda)1 bottle (355mL)
Water1L
Cola1/2 cup
Yellow mustard5cm
Large pear1/2
Apple1
Onion1 medium
Pineapple ring1
Minced garlic1.5 tbsp
Minced ginger0.5 tbsp
Bottled water1/2 cup (100ml)
Raw sugar1/3 cup
Dark soy sauce140ml (7 tbsp)
Yellow mustard5cm
Mirin1/4 cup
MSG (Miwon)1/4 tbsp
Sesame oil1 tbsp
Black pepper3 pinches
Green onion1 stalk
Instructions
2
Place the LA Galbi in a large bowl, pour in 1L of water and 1 can (355mL) of cider to draw out the blood.
⏱️ 30m 0s3
Take them to the sink, drain the water, and prepare the LA Galbi.
4
In a blender, add 1/2 a large pear, 1 apple, 1 medium onion, 1 pineapple ring, 1.5 tbsp minced garlic, 0.5 tbsp minced ginger, and 1/2 cup (100ml) of bottled water, then close the lid and blend.
⏱️ 0m 25s5
Place the blended ingredients into a hemp cloth bag and squeeze out the juice.
6
In the squeezed juice, add 1/3 cup raw sugar, 140ml (7 tbsp) dark soy sauce, 1/2 cup cola, 5cm yellow mustard, 1/4 cup mirin, 1/4 tbsp MSG, 1 tbsp sesame oil, and 3 pinches of black pepper, then mix to make the marinade.
7
Add the sliced green onion to the marinade.
8
Place the drained LA Galbi into a container layer by layer, pouring the marinade in between.
9
After marinating so the sauce is well absorbed, grill over heat to finish.