LA Galbi Marinade & How to Grill It
LA galbi — a must for holidays and feasts! Here's a golden marinade made with grated fruit, plus how to grill the ribs sweet, savory, and tender. This marinade works for any meat.
Ingredients
Main
- LA galbi (short ribs)2kg
- Cheongyang chili3
- Onion1/2 cup
- Apple1/2 cup
- Pear1/2 cup
Seasoning
- Water10 cups
- Soy sauce1.5 cups
- Minced garlic7 tablespoons
- Ginger powder1/3 Tbsp
- Corn syrup2 cups
- Sugar1/2 cup
- Black pepper1/2 spoon
- Sesame oil4 Tbsp
- Ground sesame seeds4 Tbsp
- Egg yolk2
Directions
- 1
For grilling, LA galbi about 1.2cm thick is best — too thin and the juices run out, too thick and the marinade burns before the inside cooks. Keep this in mind when buying.
- 2
There's no need to soak out the blood — it won't affect the taste. Just rinse off any residue under running water.
- 3
Prepare 1 onion, 1/2 apple, 1/2 Korean pear, and 3 Cheongyang chilies. (Grate the onion, apple, and pear.)
- 4
There's a lot of marinade, so use a large bowl: pour in 10 cups of water and 1.5 cups of soy sauce.
- 5
Add 7 Tbsp minced garlic, 1/3 Tbsp ginger powder, and 1/2 cup each of grated onion, apple, and pear.
- 6
Add 1/2 cup sugar and 2 cups corn syrup.
- 7
Add 4 Tbsp sesame oil, 1/2 Tbsp black pepper, and 4 Tbsp ground sesame seeds.
- 8
Add 3 minced Cheongyang chilies — they cut the richness.
- 9
Finally, add 2 egg yolks and mix well to finish the marinade. The yolks add nuttiness and tenderness. This marinade works for any meat.
- 10
Layer the LA galbi and marinade in a container. Lay the ribs so they don't stick together, pour marinade between layers, and repeat, then pour over any remaining marinade. Rest at room temperature for 4 hours, then refrigerate to age.
- 11
To grill, place the ribs on an unheated pan — this keeps them from burning while cooking through.
- 12
Turn the heat on (high), add 1/2 cup of marinade, and grill one side for about 3 minutes. When juices rise to the surface, flip.
- 13
When the marinade has mostly reduced and the meat is cooked through, cut into bite-size pieces with scissors and plate.
- 14
Done!
Tips
For grilling, LA galbi about 1.2cm thick is ideal. No need to soak out the blood — just rinse under running water. Marinate at room temperature for 4 hours, then refrigerate to deepen the flavor. Minced Cheongyang chili cuts the richness and egg yolk adds tenderness.