Jung Ho-young’s LA Galbi Recipe: Removing Tough Fascia and Cooking over Medium-Low Heat are the Keys to Flavor

A method for enjoying LA Galbi, a representative holiday dish, at a professional restaurant level at home has been revealed. According to the video 'Jeong Ho-yeong’s Cooking Again Today Kitchen Caden', several key processes for enhancing meat texture and ensuring seasoning absorption are identified as the deciding factors for taste.

The Importance of Removing Tough Fascia and Managing Blood

The first step to making delicious LA Galbi is preparing the meat. The video recommends using scissors to remove the tough fascia attached to the LA Galbi. Using scissors to peel off the fascia is more convenient than using a knife, and it is especially easy when working with the meat in a frozen state. However, if you prefer fatty parts, it is fine not to remove the fascia.

Once the preparation is complete, the meat must undergo a process of removing blood by pressing it with kitchen towels or soaking it in water. The blood must be properly removed so that the flavor of the seasoning absorbs cleanly into the meat. When marinating, the meat is placed in an airtight container and aged in the refrigerator; the video explains that aging for at least 6 hours to one day is appropriate.

Seasoning Ratios and Cooking Methods to Prevent Burning

Based on 1kg of LA Galbi, the basic seasoning ratio consists of 80g soy sauce, 60g sugar, 30g soju, 30g sesame oil, 1 spoon Mi-won, 50g honey, 4 spoons minced garlic, 1 spoon sesame seeds, 1 spoon pepper, and 1 spoon minced ginger. To this, finely chopped green onions and half a grated onion (or pear) are mixed in. To adjust the consistency of the seasoning, it is important to add 800cc of water and mix until the sugar is sufficiently dissolved.

The most important thing to watch out for during cooking is heat control. When placing the meat on a heated pan, if the heat is too high, the seasoning may burn easily or the seasoning may become too strong. Therefore, the key is to grill both sides until golden brown over medium-low heat. If you want a tender texture, there is also a method of cooking it in a braised ribs style by adding a little water. The video stated that when meat marinated sufficiently for more than 6 hours is grilled over medium-low heat, a delicious result with well-absorbed seasoning can be obtained.