How To Make Marinated Korean Ribs (LA Galbi)

John Lim
John Lim
Oct 24, 2020 · 5 min read
Image for post
Image for post

Marinated Korean BBQ, or galbi, is one of the most beloved Korean foods in the world.

Whether you’re new to Korean food or not, this sweet and succulent meat will win your heart over.

What is marinated Korean BBQ?

Image for post
Image for post

Marinated Korean BBQ is a type of galbi that’s made by soaking beef short ribs in a special soy sauce for hours. The sauce traditionally contains soy sauce, ginger, brown sugar, and other ingredients. In recent years, Marinated Korean BBQ has become such a popular choice for many people that it’s simply referred to as the de facto Korean BBQ.

LA ribs are the most popular type of meat to use when making marinated Korean BBQ. That’s because the rib’s thin-cut allows the marinade to penetrate the meat more deeply, making it juicier and flavor-rich.

However, there are no rules for choosing the type of meat when making marinated Korean BBQ. My favorite meats for this dish are LA ribs and flat iron steaks, which I’m going to use for this recipe.

There are a lot of ways to make marinated Korean BBQ, but the most important thing is that it has to taste sweet. Some people achieve this by marinating the beef in Coca-Cola overnight. This can save a lot of time, but it’s also unhealthy. For this recipe, I’m going to show you how to make marinated Korean BBQ using organic ingredients from your local supermarket.

Ingredients

Image for post
Image for post

Prep time: 5 hours
Cook time: 10 minutes
Total: 5 hours, 10 minutes
Tip: Always prep the meat in advance when serving the next day.

Full Disclaimer: As an Amazon Associate, I earn from qualifying purchases. I also own the Honey Do Silicone Bags sold on Amazon. These bags come in handy when marinading the beef. I also use them occasionally for storage organization purposes.

I only sell products that I think will truly enhance your kitchen experience. This bag is one of them.

Instructions

1. Add the ingredients

Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post

In a large bowl, add in:

2. Mix it

Image for post
Image for post

Mix all the ingredients together with a spoon.

3. Add meat and sauce to the silicone bag

Image for post
Image for post
Image for post
Image for post

Using tongs, add the short ribs (or beef back ribs) and flat iron steak (or New York strip steak) inside of the Honey Do Silicone Bags.

Next, pour the sauce inside the bag until the meats are submerged.

Use a rubber spatula to scrape any last remaining brown sugar in the bowl. Close the bag with the green plastic zip-lock.

4. Mix the meat and sauce together

Image for post
Image for post
Image for post
Image for post

Mix all the ingredients inside the Honey Do silicone bag for about one minute.

5. Marinade for 5 hours

Image for post
Image for post

Put the Honey Do silicone bag in the fridge and let the meats marinate for 5 hours.

6. Cook the meat

Image for post
Image for post
Image for post
Image for post

Take out the bag from the fridge after 5 hours.

Next, turn the stove to high heat and lay down the ribs on a non-stick pan.

Pour about 1 cup of water into the pan. This helps the ribs cook evenly and avoids burning. It also helps the fat dissolve slowly, which gives the meat a fatty and buttery flavor.

7. Flip the meat

Image for post
Image for post

Flip the meat over once the water starts dissolving. The meat is done when the water completely dissolves from the pan.

8. Cooking the flat iron steak

Image for post
Image for post

Repeat the same steps for the flat iron steak (or New York strip steak).

9. Final touches

Image for post
Image for post
Image for post
Image for post
Image for post
Image for post

Sprinkle some chopped scallions on top of the marinated ribs. Use scissors to cut the meat into bite-size portions. Enjoy!

Watch the video version for this recipe here:

Originally published at https://harueats.com on October 24, 2020.

The CookBook for all

A place to publish your foolproof receipies

Sign up for The Cookbook for all growth review

By The CookBook for all

115 Followers and 97 Authors, Still counting Take a look

By signing up, you will create a Medium account if you don’t already have one. Review our Privacy Policy for more information about our privacy practices.

Check your inbox
Medium sent you an email at to complete your subscription.

John Lim

Written by

John Lim

I write about personal finance at www. savingmoneytutor.com and about Korean food, life, and traveling at www.harueats.com

The CookBook for all

“The CookBook for all” intends to showcase the varieties of foolproof recipes from all over the world. A single place for all Aspiring chefs & Avid cooks to showcase your culinary skills as well as to share cooking tips, hacks, knowledge and food reviews

John Lim

Written by

John Lim

I write about personal finance at www. savingmoneytutor.com and about Korean food, life, and traveling at www.harueats.com

The CookBook for all

“The CookBook for all” intends to showcase the varieties of foolproof recipes from all over the world. A single place for all Aspiring chefs & Avid cooks to showcase your culinary skills as well as to share cooking tips, hacks, knowledge and food reviews

Medium is an open platform where 170 million readers come to find insightful and dynamic thinking. Here, expert and undiscovered voices alike dive into the heart of any topic and bring new ideas to the surface. Learn more

Follow the writers, publications, and topics that matter to you, and you’ll see them on your homepage and in your inbox. Explore

If you have a story to tell, knowledge to share, or a perspective to offer — welcome home. It’s easy and free to post your thinking on any topic. Write on Medium

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store