La Galbi Recipes

L.A. GALBI

Steps:

• Put the short ribs in a large bowl and add water to cover. Let sit for 30 minutes.
• Meanwhile, prepare the marinade: Put the garlic, pear, ginger and onion in a blender and process until smooth. (If necessary, add 1 teaspoon of water at a time until the mixture blends.)
• Whisk the soy sauce, sesame oil, corn syrup, sugar and mirin together in another large bowl. Add the pear mixture and whisk to combine.
• Drain and rinse each short rib, cleaning away any bone fragments. Pat the ribs dry and transfer to the marinade, making sure they are completely submerged. Marinate, refrigerated, for at least 4 hours and up to overnight.
• Drain the excess marinade off the ribs and lay the ribs on a sheet pan to come to room temperature, 20 to 30 minutes.
• Heat the oil in a large cast-iron pan or saute pan over medium-high heat. Add the ribs in batches and cook, flipping once, until they are deep brown on both sides and reach the desired doneness, 3 to 4 minutes per side.

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

Steps:

• Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
• Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

GALBI (KOREAN-STYLE SHORT RIBS)

Steps:

• Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
• Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
• Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

KOREAN BBQ GALBI

Steps:

• Place the ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.
• Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.

LAS VEGAS GALBI (KOREAN-STYLE BEEF RIBS)

Steps:

• Place ribs in a large bowl of water; soak for 1 hour. Drain ribs and return to the bowl.
• Combine Asian pear, onion, kiwi, and garlic in a food processor and puree. Transfer to a bowl and stir in soy sauce, brown sugar, honey, sesame, oil, and black pepper. Pour marinade over ribs in the bowl. Cover with plastic wrap and marinate in the refrigerator, turning once, at least 8 hours or overnight.
• Strain marinade and discard.
• Preheat grill for medium heat and lightly oil the grate. Grill ribs until crispy outside and meat is no longer pink, about 8 minutes per side.