Hong Shin-ae's LA Galbi

Cooking tips 💡

• Soaking the meat in water to remove blood will also draw out the flavorful juices, diminishing taste. It's important to quickly rinse off only the bone dust under running water and then pat dry.
• Adding pureed fruit to the marinade makes it thick and prone to burning on the surface when grilled, leaving a messy appearance. Pounding the meat with a mallet without fruit is the best clean tenderizing method.
• When marinating a large quantity (5kg or more), increase the soy sauce and sugar proportionally to the meat amount, but reduce the garlic, ginger, and rice wine by about half compared to the base ratio to prevent any single seasoning flavor from overpowering.
• When storing, place in a zipper bag and remove as much air as possible to create a near-vacuum. This prevents oxidation (browning) in the refrigerator and allows for vacuum-aging, where proteins break down into amino acids for enhanced flavor.

Recommended for 🙋

• ⭐Those who want to grill premium LA galbi with a clean, glossy finish without the marinade burning messily.
• ⭐Those looking for a perfect tenderizing secret where the bones separate cleanly without any tough texture.