Baek Jong-won's LA Galbi

Cooking tips 💡

• LA Galbi often has fine bone fragments from machine cutting, so it's essential to rinse it under running water to avoid a gritty texture when eaten.
• When choosing cooking wine, avoid products with a strong sour taste. Using Mirin, Cheongju (like Chung Ha), or a similar rice wine is recommended.
• The secret is to add plenty of water when grilling in the pan and cook it like a simmer. As the water evaporates, the marbling fat inside the meat melts, preventing the outside from burning and ensuring the inside is cooked tenderly.
• If eating immediately after marinating, reduce the sauce slightly more. If planning to store for several days, add more water during cooking, as the meat will continue to cure and become saltier over time, to adjust the saltiness.

Recommended for 🙋

• ⭐Those looking for a classic main meat dish to enjoy with family on special occasions like holidays or birthdays.
• ⭐Those who have experienced burning LA Galbi while grilling, with the marinade on the outside burnt and the inside undercooked.
• ⭐Those who want to achieve a deep flavor using basic marinade ingredients and water control, without relying on fruits.