L.A. Galbi
( L.A. 갈비, LA Galbi, L.A. Kalbi)
Korean galbi includes various dishes made with beef short ribs, and this version differs in the specific cut of meat. Unlike the traditional galbi in which the ribs are sliced along the bones (also known as the English cut), in L.A. galbi, the ribs are cut across the bones into thin strips.
The ribs should be marinated, typically in different combinations of soy sauce, onions, and Asian pears, and are then grilled over charcoal. Two main theories explain the origin and the name of L.A. galbi. While the less popular claims that the name stems from the lateral cut, it has been widely accepted that the dish initially appeared among the Korean community in Los Angles.
The dish is now equally popular throughout South Korea. Like its traditional counterpart, L.A. galbi is also served with rice and various side dishes (banchan).
L.A. Galbi Authentic recipe
The following recipe shows how to make a US rendition of the Korean grill classic. The main difference is that the meat for LA galbi is cut across the bone, and the marinade contains soda which helps tenderize the meat.
WHERE TO EAT The best L.A. Galbi in the world (according to food experts)
