LA Galbi (10 servings)

 Ingredients: Flanken cut(2.3 kg, 1 cm thick), Korean pear(1/2), red apple(1/2), kiwi(1/2), onion(1/2), regular soy sauce, sugar, mirin(미림), corn syrup, sesame oil, minced garlic, minced ginger, green onion

*1 Tbsp = 15 ml, 1 Cup = 240 ml

Rinse the ribs under running water and set aside.

For the marinade sauce, put Korean pear, apple, kiwi and onion into a blender. Add a little bit of water and blend until smooth.

Pour the mixture into a mixing bowl.

Put 1.5 cups of soy sauce, 1/2 cup of sugar, 1/2 cup of mirin, 1/4 cup of corn syrup, 3 tablespoons of sesame oil, 3 tablespoons of minced garlic, 1/2 tablespoon of minced ginger, 1 cup of chopped green onions, and 1.5 cups of water and mix everything. 

Take out any container for your precious galbi. Pour the sauce on the bottom first and lay down the ribs nicely. Give some space between them and pour the sauce over the ribs with a ladle. 

Put another layer of the ribs and repeat this process. Pour all the remaining sauce on top.

The best way to enjoy this LA Galbi is to marinate for about 4 hours at room temperature and another 8 hours in the fridge.

However, it is still good to go after 1 or 2 hours at room temperature.

HOW TO STORE

The marinated ribs will stay good for up to 3 days if you keep it in the fridge.

Otherwise, keep it in the freezer! 🙂

HOW TO COOK

Put the ribs on the pan BEFORE you turn on the stove.

Pour some sauce(about 1/3 cup) into the pan and turn on the heat to MEDIUM-HIGH HEAT. It is somewhere between braising and searing.  

When the sauce starts to boil, flip the ribs often.

As soon as most of the sauce has evaporated, reduce the heat to MEDIUM HEAT, and cook until the ribs are seared. 

When it’s done, turn off the heat and cut it with scissors. 

Place it on a serving plate and serve with steamed rice and some salad.