Rachel Schardt
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Ahhh food addiction at it's finest. I love, love, love these ribs. So tender so yummy and oh so easy to make. I first had these lovelies at a party that my friend  Suki French (BTW TY!) made at a birthday party. I had 2 and was hooked.

It's so bad that I will get 4lbs of these ribs just have leftover when it's my birthday. These bad boys are best broiled or grilled. Grilled is the traditional method of cooking them. Since we go to Korea on the monthly menu alot this month, these were a must add to it. It has a little bit everything in flavor for everyone, there is sweet, salty and savory....grilling or broiling adds the smokiness.

I used a korean marinade that came from jar cos well our schedules are a little hectic and this type of meal calls for the meat to marinade for at least 30 min....I did mine most the day.
Here is a recipe from one of my fave blogs/websites on the internet called my Korean kitchen.

  • 800 g LA Galbi meat (Korean BBQ short ribs) (1.8 pounds), This is available at a Korean grocery store or at a Korean butcher.
  • 7 Tbsp soy sauce
  • 3 1/2 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 1/2 Tbsp minced garlic
  • 1/3 tsp minced ginger
  • 4 sprinkles ground black pepper
  1. Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).
  2. While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).
  3. One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour out the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.
  4. Marinade the meat for at least 3 to 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.)
  5. Take out the meat from the fridge 15 to 30 mins prior to cooking.
  6. Cook the meat (on a BBQ grill or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy! – refer the note below for my preferred cooking method

https://mykoreankitchen.com/la-galbi/ There are step by step instructions on how to create this dish at home. And you might want to make more, just saying. They are that good!

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