You can’t talk about Korean food without mentioning the famous Korean BBQ ribs (galbi, 갈비), right? So, how could I forget posting one? Oh, clumsy Holly!
There are two types of galbi. One is the traditional style that chunk of rib meat is attached to the bone, then butterflied to lengthen, and marinated with the sauce. The other kind is the famous LA galbi, which the rib is cut across the bone thinly. This American style cut is originated by Korean immigrants who lived in Los Angeles. Although there is another theory that the word, LA, might be the shortened word of lateral cut, most people believe that it means Los Angeles.
LA galbi is getting more popular due to its economic price and simpler preparation than traditional galbi. The most important part of preparing this succulent meat to the best depends on the quality of the meat itself and how to marinate them.
I do have my favorite LA galbi recipe. Actually I had been making my galbi in a slightly different way than this one, which I am going to share today, until a friend of mine tipped me with an exquisite way to prepare the meat a few years ago. She learned it from a famous master cook in Korea where she took classes from. She kindly shared a great tip on how to prepare this mouthwatering beef.
And I think you are very lucky to have this tutorial I am about to share. This is one of the best galbi I’ve made, and my kids think my galbi is far better than any restaurants they have been to.
Of course, when your mother makes your favorite dish, it is simply the best of any kind, right?
You can certainly use a blender to puree everything. That will make your life so much easier and tearless.
Spread the onion-pear-kiwi puree over the ribs coating evenly, and lay them flat in a pan. Cover with plastic wrap and let them sit in a room temperature for 45-60 minutes, or if you are concerned that your room temperature is too warm, chill in the fridge for 2 hours.
This is the main difference from this recipe to the rest of others. It makes a significant difference in overall flavor and texture of the meat later on.
Grab another 7″ x 11″ pan or wash the one you used to marinade the ribs, wipe clean. Pour soy sauce and a little Korean soy sauce for soup. Combining these two types of soy sauce will result in exquisite flavor.
Return the ribs back to the pan and coat with the sauce evenly. Cover and marinade them for at least 4 hours in the fridge. Overnight is even better. Make sure you turn the ribs to the other side halfway during the marinating time.
Oh, the sizzling! I can just hear the sound by looking at this picture. Cook for 2-3 minutes. Make sure you don’t burn them.
I like to sprinkle a little chopped pine nuts or walnuts on my galbi. It makes your ribs look so elegant!
You can chew the meat off the bone and savor with rice. Or wrap with lettuce and a dollop of Korean topping sauce (ssamjang, 쌈장).
I think everyone should have a feast every once in a while just to celebrate the way we are. With this ribs, the feast is on! You will love them and lick through the bones.
The handy-dandy printable recipe is below. Enjoy!
- Mix grated onion, pear, and kiwi in a shallow pan (7x11 pyrex pan works great), layer the beef ribs and coat with the puree evenly all over. Cover and let them sit in a room temperature for 45-60 minutes or 2 hours in the fridge.
- Remove the ribs from the puree marinade and scrape the most puree mixture off the ribs. Set aside.
- Combine soy sauce, Korean soy sauce for soup, brown sugar, garlic powder, ginger, sesame oil, pepper and Korean corn syrup (if using) in a shallow pan. Mix well.
- Return the ribs to the soy sauce marinade and coat evenly with the marinade. Cover and chill in the fridge for 4 hours at least or overnight.
- When ready to cook, let the ribs to sit on a room temperature for 15 minutes. Heat grill or skillet over medium heat, place ribs and cook 2-3 minutes on each side or until they are done for your liking. Serve hot with rice.