Baek Jong-won's LA Galbi (Korean Beef Short Ribs)

Make authentic Korean LA Galbi at home using Baek Jong-won's famous paper cup measurement method. Tender beef short ribs soaked, marinated in a sweet soy blend, and caramelized to perfection.

Ingredients

• 1 kg LA Galbi beef short ribs
• 5 cups water
• 3 cups soy sauce
• 1.5 cups sugar
• 1 cup rice wine
• 2 tbsp minced garlic
• 0.5 tsp ginger powder
• 1 cup chopped green onions
• 3 tbsp sesame oil
• to taste freshly ground black pepper

Instructions

1. 1Soak the ribs to draw out blood

   

   Place the LA Galbi ribs in a container filled with cold water. Let them soak for about 30 minutes to effectively draw out the blood, which helps remove any gamey odors and ensures a cleaner tasting dish.

   Tip: Dont soak for too long, or the meat can lose its natural juices and flavor.
2. 2Rinse the LA Galbi ribs

   

   Place the soaked LA Galbi ribs into a colander and thoroughly rinse them under running water to remove any remaining bone fragments or impurities.

   Tip: Ensure all blood is washed off from the surfaces for a clean-tasting final dish.
3. 3Add water and soy sauce

   

   Using a standard paper cup for measurement, pour the specified amounts of water and soy sauce into a large stainless steel mixing bowl.

   Tip: Using a paper cup is a classic method to measure proportions consistently as per the recipe guide.
4. 4Mix in sugar and rice wine

   

   Add measured quantities of sugar and rice wine directly into the soy sauce and water mixture inside the stainless steel bowl.

   Tip: Stir gently if needed to help the sugar begin dissolving into the liquid base.
5. 5Add minced garlic and ginger

   

   Add 2 generous spoonfuls of minced garlic and half a spoonful of ginger powder to the liquid mixture. The garlic and ginger provide essential aromatics that balance the sweetness and neutralize any remaining meat odors.

   Tip: If you have fresh ginger, finely grating it works just as well as ginger powder.
6. 6Chop and add green onions

   

   Finely chop fresh green onions on a wooden cutting board using a sharp kitchen knife, then add them into the marinade bowl.

   Tip: Fresh green onions impart a pleasant aromatic sweetness to the marinade as it rests.
7. 7Mix the Marinade Thoroughly

   

   Combine the water, soy sauce, sugar, rice wine, chopped green onions, minced garlic, ginger powder, sesame oil, and freshly ground pepper in a large bowl, stirring until the sugar completely dissolves.

   Tip: Make sure the sugar is fully dissolved into the liquid before pouring it over the meat.
8. 8Layer the meat in a container

   

   Arrange a layer of the prepared raw beef short ribs neatly at the bottom of a clean metal storage container.

   Tip: Layering the meat ensures that the marinade can evenly reach every piece when poured.
9. 9Layer and Marinate the Ribs

   

   Arrange a layer of prepared ribs at the bottom of a storage container, pour the marinade evenly over them, add another layer of meat, pour the remaining marinade, and refrigerate.

   Tip: Layer the meat evenly so every piece absorbs the marinade properly.
10. 10Start Cooking in a Hot Pan

    

    Place the marinated beef short ribs into a hot pan, add a ladle or two of the marinade liquid to help braise the meat as it starts cooking.

    Tip: Adding a ladle of marinade helps braise the ribs as they cook.
11. 11Reduce and Glaze

    

    Continue cooking the ribs in the pan, allowing the marinade to reduce and form a rich glaze over the meat until finished.

    Tip: Simmer until the sauce thickens and caramelizes nicely over the ribs.

Storage & Reheating

Burn It Off

Frequently Asked Questions