Los Angeles-Style Kalbi
Votes: 1
Time: 5 hours 30 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 1652, total fat 140 G., saturated fats 52 G., proteins 48 G., carbohydrates 49 G., fiber 2 G., cholesterol 230 mg, sodium 2502 mg, sugar 42 G.
Calories 1652, total fat 140 G., saturated fats 52 G., proteins 48 G., carbohydrates 49 G., fiber 2 G., cholesterol 230 mg, sodium 2502 mg, sugar 42 G.
This beef short rib dish is believed to have originated in Los Angeles, home to a large Korean community, hence the name. Most often, galbi is grilled until blackened, but this recipe yields juicier, more tender ribs. Grilling in a hot cast iron skillet and adding just the right amount of corn syrup to balance the sugars helps achieve a gentle Maillard reaction (similar to caramelization) rather than a harsh char. The simple ingredients in this recipe combine well to create fantastic flavor, and the addition of Korean pear to the marinade helps tenderize the rib meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.8 kg Korean beef short ribs, 1 cm thick, with bones
- 10 cloves garlic, peeled
- 1 small ripe Korean pear, peeled, cored and coarsely chopped (see Note)
- 2.5 cm ginger root, peeled
- A quarter of a small onion, peeled
- 1 cup soy sauce
- 3/4 tbsp. sesame oil
- 0.5 cup corn syrup
- 0.5 cups of sugar
- 1/4 cup mirin
- 1 tbsp. rapeseed (canola) or other neutral vegetable oil
- Green onions and toasted sesame seeds, for serving
We recommend
Recipes with similar ingredients: beef ribs, pears, ginger root, sesame oil, corn syrup, mirin (rice wine)
Cooking the dish according to the recipe:
- Place the beef ribs in a large bowl and cover with water. Let sit for 30 minutes.
- Meanwhile, prepare the marinade.:
Place the garlic, pear, ginger, and onion in a blender and blend until smooth. If necessary, add water 1 teaspoon at a time to achieve the desired consistency. - In another large bowl, combine the soy sauce, sesame oil, corn syrup, sugar, and mirin. Add the pear mixture and whisk to combine.
- Drain the ribs and pat them dry with paper towels, removing any bone splinters. Transfer the ribs to the marinade, making sure they are completely submerged. Refrigerate for at least 4 hours or overnight.
- Drain any excess marinade from the ribs and place them on a baking sheet for 20-30 minutes to bring them to room temperature.
- Heat vegetable oil in a large cast-iron skillet or sauté pan over medium-high heat. Add the ribs a few at a time and cook, turning once, until the desired doneness and a deep brown crust forms, 3-4 minutes per side.
Note
If possible, look for Korean pears grown on Jeju Island. They are larger, sweeter, and juicier than their Chinese or Japanese cousins. If you can't find them, substitute Chinese or Japanese pears, or, at a pinch, the Bere-Bosk variety.
Author of the recipe - Jackie Ji Yoon Park is a food stylist and recipe developer at Food Network.
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