How to grill 2.5kg of LA Galbi so the seasoning doesn't burn before the meat

Among holiday foods, LA Galbi requires a lot of effort, and there are many cases where the meat becomes tough even after being marinated for a long time, or the seasoning burns black before the meat does. According to a video from 'Yoriwang Biryong Chef TV', for 2.5kg of LA Galbi, the key is to marinate it the night before, lightly shake off the liquid seasoning the next morning, and grill it quickly over medium-high heat for less than 5 minutes in total for both sides.

Removing blood and straining seasoning residue determines the taste

The first step to making delicious LA Galbi is thorough preparation. If the ribs are frozen, they should be moved to the refrigerator the day before to thaw slowly so that less water comes out of the meat. Once thawed, wash each piece of meat under running cold water to rinse away bone dust stuck in the cut surfaces and remove thick chunks of fat. After that, soak the meat in enough cold water to cover it for 30 minutes, making sure to change the water once in the middle. The video explains that if you soak it for too long, not only the blood but also the delicious flavors may be drawn out. After removing the blood, place the meat on a strainer and press it with paper towels to remove moisture.

To increase the quality of the seasoning, the process of straining out the pulp is essential. Combine 1 pear (approx. 500g), 1 onion (approx. 250g), 10 cloves of garlic, 1 piece of ginger, and 180mL of water, blend them finely with a mixer, and then you must strain it through a sieve to remove coarse solids and use only the juice. This is because if the pulp sticks to the surface of the meat, the seasoning may burn black before the meat even develops a brown color. Prepare it by pressing with a spoon to squeeze out all the juice.

Mix the prepared juice with 1 cup (200mL) of soy sauce, 1/2 cup (100mL) of mirin, 10 tablespoons of sugar, 3 tablespoons of oligosaccharide, 4 tablespoons of sesame oil, and 1 tablespoon of pepper, stirring until the sugar dissolves. At this time, the measurement standard for '1 tablespoon' is a level spoonful using a standard metal rice spoon used at home, and the cup has a capacity of 200mL. Since the seasoning may weaken once it touches the meat, it is appropriate to make it slightly strong; depending on preference, you can adjust the soy sauce by 3–6 tablespoons or the sugar by up to 2 tablespoons.

Layer them up to marinate and finish preparations the night before

When marinating the meat with the prepared seasoning, repeat the process of laying one layer of ribs in a container and pouring one ladle of seasoning. At this time, lightly wiping each layer with a paper towel helps catch any blood that may remain in the middle layers. After putting in all the meat, pour in all the remaining seasoning and press down firmly with your hands so the seasoning permeates every corner. If you plan to grill and eat on a holiday morning, it is good to marinate it the evening before and let it mature in the refrigerator for half a day to a day.

Shake off the seasoning and grill within 5 minutes over medium-high heat

The most important cooking step is the grilling method. While many people grill by pouring the seasoning liquid over the meat, the video recommends grilling by lightly brushing the seasoning onto it. This is because if you continuously pour the liquid, the meat will cook as if it is being boiled in the seasoning rather than being grilled, preventing an appetizing brown color from developing on the surface. After lightly shaking off the clinging seasoning liquid, start cooking after heating the pan.

First, grill for about 1 minute 30 seconds to 2 minutes over medium-high heat. When the edges of the meat start to shrink slightly, flip it and grill for another 1 minute 30 seconds. The total cooking time for both sides must be within 5 minutes, and because LA Galbi is thin, it will quickly become tough if you exceed this time. Even if the meat seems undercooked, it is safer not to increase the heat further.

It is good to divide the remaining ribs into single-meal portions and store them in the freezer. When reheating frozen ribs, instead of using a microwave, you can maintain a moist texture by adding 2 tablespoons of water to a pan and heating it with a lid over low heat.