@ahnestkitchen: LA Galbi at home that’s just as good as restaurants’s, if not better (my Dad, a man of few words, said it was better than any restaurant he’s had it at). We created a marinade that does not use water, but rather, relies on fruit juices to do all the work. The result? Flavorful, perfectly sweetened tenderized ribs. Full recipe with cooking instructions linked in bio. Below is summarized but pretty accurate. INGREDIENTS: - 2.8 to 3 pounds beef short rib trim - 2 Tbsp sugar - Water - 1 Asian pear, peeled, cored, and roughly chopped; to yield 1 ¼ cup pear juice - ½ fuji apple, peeled, cored, and roughly chopped; to yield ¼ cup apple juice - ½ yellow onion, peeled and roughly chopped; to yield ¼ cup onion juice - ¼ cup pineapple juice - 5 Tbsp soy sauce - ½ Tbsp fish sauce - 4 Tbsp mirin - 2 Tbsp toasted sesame oil - 2 Tbsp minced garlic - 1 tsp minced ginger - 2 green onion, finely chopped - 3 Tbsp sugar - 1 tsp black pepper INSTRUCTIONS 1. Submerge ribs in water with sugar for 30 minutes. 2. Meanwhile, process Asian pear, apple, and onion in blender separately to yield juice (run through cheesecloth to obtain smooth juice / discard pulp). Add to large bowl and add remaining marinade ingredients. Mix to dissolve sugar. 3. Once 30 minutes passed, drain ribs and rinse twice thoroughly to remove bone powder. Transfer to strainer and drain for 30 minutes. Discard drained liquid. 4. Mix marinade once more to dissolve sugar. Working with one rib at a time, dunk rib in marinade and coat to top with green onion. Add rib to airtight container. Repeat for remaining ribs and pour entire marinade over ribs after. Cover with lid and refrigerate for at least one day, rotating the strips from bottom to top the next day. Cook on second or third day (next video). Full recipe with cooking instructions linked in bio. #koreanfood #Galbi #kbbq #koreanmom

Sarah Soojin Ahn

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Tuesday 06 February 2024 02:14:18 GMT