Interestingly enough, the LA Galbi and so called ‘traditional Korean Galbi’ look quite different due to the way it is cut. Korean Galbi is cut in segments alongside the rib bone shapes and it is thicker while LA Galbi is cut through the rib bone, usually displaying three rib bone eyes. It is also thinner, hence easier to marinate and quicker to cook on a BBQ grill.
INGREDIENTS FOR LA GALBI
800g/1.8 pounds LA Galbi meat (Korean BBQ short ribs) – This is available at a Korean grocery store or at a Korean butcher.
7 Tbsp soy sauce
3 ½ Tbsp dark brown sugar
2 Tbsp rice wine
2 Tbsp grated apple (Royal gala, fuji or pink lady is suitable. However if you can substitute the apple with Korean/Nashi pear that is even better)
2 Tbsp grated onion
1 ½ Tbsp minced garlic
1/3 tsp minced ginger
4 sprinkles of ground black pepper
*1 Tbsp = 15 ml