Sweet and Tender LA Galbi Gui (Grilled Marinated Cross-cut Beef Ribs)

Ingredients

• Pour cold water over the ribs, and once the blood starts to seep out, change the water periodically while soaking for about 1 to 2 hours.
• If you have fresh pears instead of pear drink, you can grate 1 large pear or about 2 small pears instead.
• If using fresh kiwi, blend about 1 kiwi together with the onion, then add 4 tbsp of corn syrup (mulyeot) or green plum syrup (maesil-cheong) to the marinade. Pineapple also works well in place of kiwi to tenderize the meat.

Steps

1. Prepare the ingredients

   

   

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   Here is 2 kg of LA galbi (flanken-cut beef short ribs).

   For the marinade, you will need pear drink, 2 medium onions, and the white part of a large green onion (daepa).

   If you have fresh pears instead of pear drink, you can grate 1 large pear or about 2 small pears instead.

2. Soak the blood out of the ribs

   

   

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   To eliminate off-odors, you need to draw out the blood from the ribs first.

   Pour cold water over them, and once the blood starts to seep out, change the water periodically while soaking for about 1 to 2 hours.

   

   

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   Once the blood has been sufficiently drawn out, place the ribs in a strainer to drain any remaining liquid.

3. Make the marinade

   

   Finely mince the large green onion for the marinade.

   

   

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   Roughly chop the onions and blend them finely together with 2 cups of water.

   If you have pears or other fruits (kiwi, pineapple), or whole garlic and ginger, you can blend them together here.

   

   

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   In a bowl, add 3 cups of pear drink, 1/2 cup of mirin (cooking rice wine), and 5 tbsp of kiwi syrup, which adds sweetness and helps tenderize the meat.

   If using fresh kiwi, blend about 1 kiwi together with the onion, then add 4 tbsp of corn syrup (mulyeot) or green plum syrup (maesil-cheong) to the marinade.

   Pineapple can also be used in place of kiwi to tenderize the meat.

   Keep in mind that if you add more kiwi or pineapple than necessary, the meat will break down completely and turn mushy.

   

   

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   Pour in 1 cup of regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang)) and add the remaining seasonings: 4 tbsp of minced garlic, 1/2 tbsp of minced ginger, 2 tbsp of sugar, 1/2 tsp of ground black pepper, 3 tbsp of toasted sesame oil, and about 2/3 cup of minced green onion. Mix well so everything comes together.

   Taste the marinade; it should taste mild with a gentle sweetness. Because the liquid will reduce down completely during cooking, the seasoning must not be too salty.

4. Marinate the ribs

   

   

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   Place a layer of meat into a container and pour about two ladles of marinade over it.

   Continue layering the meat and marinade alternately.

   This recipe yields just the right amount of marinade to lightly submerge the ribs without any excess or shortage.

   If you do have leftover marinade, freeze it to use for stir-fried meats or seasoned grills.

   

   Marinating in the refrigerator overnight allows the flavors to soak deeply into the meat, making it much more delicious.

5. Cook the meat

   

   

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   When cooking the ribs in a pan, pour in some of the marinade liquid as well. Once it starts boiling, cook on medium-low heat, turning the ribs over to cook both sides.

   

   

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   Once cooked through on both sides, let the liquid reduce down moistly so the glaze coats the ribs completely.

   If you are cooking a large batch or prefer the meat extra tender, you can use a pressure cooker.

   Add the ribs and the marinade, close the lid, and bring to a boil; once the weight starts rocking, cook on medium heat for about 3 to 5 minutes, turn off the heat, and wait until the pressure releases completely.

   Open the lid and reduce down the sauce to finish.

6. Finish

   

   The LA galbi gui is complete.

   Because it requires no extra garnishes or side ingredients, it is the easiest beef short rib dish to make.

   

   

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   As long as you pay attention to soaking out the blood and marinating the meat, you can enjoy glossy, moist, and delicious LA galbi.

   If you have any fruit syrup preserved from spring or summer, try using it in your rib marinade.

   The fruity aroma and juices help eliminate gamey odors, reduce the need for sugar, and tenderize the meat.

Ppunwife's tips

• Keep in mind that if you add more kiwi or pineapple than necessary, the meat will break down completely and turn mushy.
• Because the liquid will reduce down completely during cooking, the seasoning must not be too salty.
• Marinating in the refrigerator overnight allows the flavors to soak deeply into the meat, making it much more delicious.

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