Literally Galbi means ‘rib’ in Korean. There are ‘so galbi’ which is beef ribs, ‘Doeji galbi’ which is pork ribs.
In Korean cuisine, Galbi means generally BBQ or grilled dish of beef ribs marinated in a ganjang-based sauce. Traditional Korean style Galbi is that chunk of rib meat. That attached to the bone, so butterflied to lengthen before marinated with the sauce. ‘LA Galbi’ is a very recent version of galbi which is originated by Korean immigrants in USA and imported back to Korea. It’s American style ‘Lateral Axis’ cut beef rib and marinate with Korean Galbi sauce. LA cut beef ribs is thinly cut across the bone, so much easier to cook and marinate time is quicker, more tender.
Galbi is typically served with lettuce, perilla, ssamjang(soybean paste and chilli paste mix), Pajoeri(spring onion salad), striped radish salad to wrap the meat. Of course there is steamed rice.
Try this LA Galbi recipe and enjoy Korean style Galbi lettuce wrap.
And I also suggest the marinade sauce of Galbi to marinate any kind of beef steak too.
Korean LA Galbi recipe
‘Lateral Axis’ cut beef rib 1.5 kg, sliced green onion 1/3 cup,
For marinade sauce
soy sauce 7Tbsp, rice wine (or mirin) 5Tbsp, syrup 4Tbsp, sesame oil 2Tbsp, black pepper 1/2Tbsp,
small onion 1/2, minced garlic 2Tbsp, Asian pear 1/2.
Place the ribs in a large pot and cover with cold water and soak ribs to clean blood out for over 30 minute. And then wash and drain.
Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, rice wine, syrup, sesame oil, green onion and black pepper. Marinate ribs in the soy mixture, covered overnight.
Preheat a grill or cast iron griddle to very high heat, and lightly oil the grate. Drain excess marinade off beef. Grill ribs until to preference (about 2 to 3 minutes per side,) turning once.
NOTE * You can change the pear to kiwi or pineapple. But you
have to be careful when you use Kiwi or pineapple. They make the meat tender so quickly so under 2 hours are enough to marinate. If marinate over time, the meat will be melt out when you grill or BBQ.
Samjang recipe – Mix all follow ingredients. (Korean soy bean paste 1Tbsp, Korean chilli paste 1 Tbsp, rice wine 1Tbsp, minced garlic 1tsp, chopped spring onion 1Tbsp)
I made bite sized wraps. What do you think?