Skip to product information
1 of 1

Korean BBQ Short Ribs (LA Galbi)

Korean BBQ Short Ribs (LA Galbi)

The tender, sweet and slightly salty seasoned meat is quite addictive. Licking each finger as you eat each meat and bone piece is also another entertainment you could enjoy while BBQ-ing this LA Galbi.

Ready in: 4 hours 10 minutes

Serves: 4

Complexity: very-easy

kcal: 857

Your Page Title View full details


800 g LA Galbi meat (Korean BBQ short ribs)
7 tbsp soy sauce
3½ tbsp dark brown sugar
2 tbsp rice wine
2 tbsp grated apple or Nashi pear
2 tbsp grated onion
1½ tbsp minced garlic
⅓ tsp minced ginger
4 sprinkles ground black pepper


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).
While waiting, mix SIDS CRAZY SALT and the rest of the ingredients in a bowl. (You can use a blender to quicken the process).
One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.
Marinade the meat for at least 3-4 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.)
Take out the meat from the fridge 15-30 minutes prior to cooking.
Cook the meat (on a BBQ grill or a frypan or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy.