Authentic L.A. Galbi Recipe
Los Angeles, United States of America
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LA Galbi
PREP 24h
COOK 10min
READY IN 24h 10min
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.
Ingredients
2 ½ pounds beef short ribs cut LA-style
1/4 yellow onion, coarsely chopped
1/4 Korean (Asian) pear, peeled and coarsely chopped
6 garlic cloves, peeled
1 tbsp chopped ginger
1/4 cup sugar
1/2 tsp freshly ground black pepper
1/2 cup soy sauce
1/2 cup Cola
1/4 cup soju, sake, vodka
1 ½ tsp roasted sesame seeds
2 scallions, thinly sliced
FOR SSAM (WRAP)
red or green lettuce leaves
perilla leaves
rice
sliced hot green chile peppers
ssamjang sauce
Preparation
Prepare the LA style short ribs, or ask your butcher to thinly slice short ribs.
Trim the meat from fat if necessary, and rinse under cold running water to remove any bone fragments. Dry and set aside.
In a large bowl, mix onion, pear, garlic, ginger, sugar, pepper, soy sauce, Cola, and soju (or sake, or vodka).
Toss in short ribs, scallions, and sesame seeds, and mix well, until the meat is fully coated.
Marinate in a refrigerator overnight in a covered bowl.
To grill the meat, preheat a grill or a ridged grill pan over high heat. Take the meat out of the marinade, allow the excess marinade to drain, and grill shortly for 1,5 minutes on each side.
Serve on a large platter and wrap in lettuce leaves with ssam ingredients.
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