Chef Kim Dae-seok's exceptional LA Galbi (Korean short ribs).
GrillingIngredients
- Flower-shaped short ribs (6-8 ribs), 4 kg.
- Soda, 800ml (for removing blood stains).
- 1 liter of water (for removing blood).
- 2 medium-sized apples.
- One pear.
- Onions (medium size): 2 pieces.
- 2 pineapple rings.
- 100 ml of water (for blending fruits).
- 3 tablespoons of minced garlic.
- 1 tablespoon of minced ginger.
- 100 ml of sugar (or granulated sugar).
- Mirim, 100ml.
- Soy sauce, 300ml (approximately 1.5 cups).
- Less than one teaspoon of mustard.
- Cola, 200ml.
- 2 tablespoons of sesame oil.
- 0.5 teaspoon of black pepper.
- 2 green onions.
- Add 1/3 teaspoon of Miwon (or adjust to taste).
Instructions
Soak the galbi (Korean short ribs) in cold water and gently rub off any bone fragments.
Soak the galbi (Korean short ribs) in a mixture of 1 liter of water and 800 ml of soda water for 30 minutes to remove excess blood.
Do not rinse the meat after it has been soaked in blood; instead, place it on a sieve and lean it against something to allow all the excess liquid to drain completely.
Combine apples, pears, onions, and pineapple with 100ml of water in a blender. Blend until smooth, then strain the mixture through cheesecloth to extract only the juice.
Combine the extracted fruit juice with garlic, ginger, sugar, mirin (sweet rice wine), soy sauce, cola, sesame oil, pepper, and monosodium glutamate (MSG). Pre-dissolve the mustard in a small amount of broth before adding it to the mixture.
Place the galbi (Korean short ribs) in a container and layer it with chopped green onions and marinade.
Place the meat in a pan and add about two tablespoons of the marinade sauce. Cook, stirring occasionally, until the sauce has reduced and thickened.