Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
LA Galbi (Grilled Short Ribs)
Beef short ribs cut thin across the bones, marinated in sweet soy and fruit, and grilled fast over high heat until glossy and charred at the edges.
Source
Recette de Korean-American kitchens · 🏠 Cuisine maison
Korean-American / LA식 갈비 — LA galbi is a flanken-style version of Korean grilled short ribs — the rib cut thinly across the bones rather than between them. The cross-cut style is widely associated with Korean-American communities in Los Angeles, from which the name comes.
Watch it being made · 3 videos
⏱ 50 min🍽 4 portions🔥 480 kcal🇰🇷 Corée du Sud
Sans produits laitiers
Étapes
Rinse the ribs in cold water and pat dry to remove loose bone dust from the cross-cut.
Stir the soy, sugar, honey, grated pear and onion, garlic, ginger, sesame oil, mirin, spring onion and pepper into a marinade.
Coat the ribs thoroughly and refrigerate for a few hours, or overnight for deeper flavor.
💡 The grated pear both sweetens and tenderizes — don't skip it if you can help it.
Heat a grill or grill pan until very hot and cook the ribs about 2–3 minutes a side, just until caramelized and cooked through.
Rest for a minute, then serve with rice, lettuce wraps and the usual banchan.
💡 Astuces
- The thin flanken cut cooks in minutes and burns easily because of the sugar — stay at the grill.
- Wipe or oil the grate well; the sugary marinade sticks and chars fast.
- No pear on hand? Kiwi or a little grated pineapple tenderizes too, but use it sparingly.
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