Tender LA Galbi Gui (Grilled Beef Ribs)
LA galbi gui (grilled marinated cross-cut beef ribs) marinated in a special sauce made with pear juice and onion juice, grilled until tender and savory.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This beef dish is an essential centerpiece on Korean holiday tables. Straining grated onion through a sieve keeps the marinade clean, and letting the meat marinate overnight tenderizes the ribs completely. Pouring a bit of marinade into the pan and simmering it down gently yields glossy, juicy ribs without burning.
- Servings
- 7–8 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- LA galbi (flanken-style beef short ribs)2 kg
Seasoning
- Pear juice2 cups (pear drink)
- Onion juice1 cup
- Minced green onion4 tbsp
- Minced garlic3 tbsp
- Minced ginger1 tsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 cup
- Mirin (cooking rice wine)1/2 cup
- Corn syrup (mulyeot)4 tbsp
- Sugar2 tbsp
- Ground black pepper1/2 tsp
- Toasted sesame oil2 tbsp
- Water2 cups
- Soak the ribs in cold water for about 1 hour, changing the water occasionally to draw out the blood.
- If using 1 kg (for a family of 3 to 4), reduce the marinade ingredients by half.
Steps
Prepare the ingredients
This is 1 pack of LA galbi (flanken-style beef short ribs), 2 kg.
If serving a family of 3 to 4, use 1 kg and cut the marinade amounts in half.
Here are the pear drink, large green onion (daepa), and onion for the marinade.
Drain the blood from the ribs
Soak the ribs in cold water to draw out the blood.
Let them soak for about 1 hour, changing the water as needed, then place them in a strainer to drain off excess water and residual blood.
Make the marinade
Finely mince the green onion and finely grate the onion on a grater, then strain the onion through a sieve to remove the pulp for a cleaner marinade.
Add all of the marinade ingredients and mix well.
Marinate the ribs
Lay one or two layers of ribs in a container and pour a little marinade over them, layering meat and marinade as you go.
The marinade amount turns out just right.
Marinate in the refrigerator overnight or for 24 hours or more, and the meat will absorb the flavors thoroughly and turn tender.
Grill the ribs
Add the meat and an appropriate amount of marinade to a pan, and cook well on both sides.
Once the liquid cooks down to a shallow simmer, reduce it carefully so it does not burn. For juicy ribs, cook only until a small amount of liquid remains.
Finish
Grilling and eating LA galbi after a long time is truly delicious.
It is seasoned just right, tender, and chewy.
Bone-in ribs are always best eaten with your hands.
You know it is even tastier when you chew on the chewy tendons attached to the bone.
Related post on the blog (Korean)blog.naver.com/ppunwife/223571665705
Ppunwife's tips
- Finely mince the green onion and finely grate the onion on a grater, then strain through a sieve to separate the pulp for a cleaner marinade.
- Marinating in the refrigerator overnight or for 24 hours or more helps the meat absorb flavor and tenderizes the texture.
- For juicy ribs, cook only until a small amount of liquid remains in the pan.
FAQ
Why strain out the onion pulp when making the marinade?
Straining finely grated onion through a sieve removes solids that could easily burn during cooking, resulting in a much cleaner marinade.
How long should the meat marinate?
Marinating in the refrigerator overnight or for 24 hours or more allows the seasoning to penetrate deep into the meat and tenderizes the texture.
What is the secret to grilling juicy ribs?
Cook the ribs in a pan with some of the marinade, flip to cook both sides, and turn off the heat once the liquid reduces to a shallow simmer so the meat stays moist and tender.
How should I adjust the recipe if using 1 kg of meat?
If you are cooking 1 kg for 3 to 4 people, simply halve all the listed marinade ingredients.
