L.A. Galbi


What started the Korean Barbecue craze in the United States decades ago? L.A. Galbi! The name gives credit to its origin in Los Angeles while giving a simple description of the cut with Galbi - ribs in English. Even with no marinate trend in Korean barbecue, L.A. Galbi remains to be the classic favorite.

INGREDIENTS
two pounds of sliced short ribs
two tablespoons of green plum extract
two tablespoons of soy sauce
two tablespoons of sugar
a half of yellow onion, diced
one tablespoon of minced garlic
one tablespoon and one teaspoon of chives, diced
two teaspoons of sesame oil

In a bowl, mix all the ingredients except sliced short ribs. Lay and stack the short ribs in a large baking dish.


Evenly pour the prepared marinade over the ribs, cover, and refrigerate for at least eight hours. The longer the short ribs marinate, the tastier they become. I usually like to marinate these ribs the night before for late lunch or dinner for the next day. 


An hour before you are ready to cook, take them out to room temperature. These short ribs are great to cook on gas grills, charcoal grills, and non-stick frying pans on the stove. Enjoy!

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