Kim Dae-seok Coffee Mustard LA Galbi

• LA galbi 1.8kg
• purified water 750ml (for removing blood residue)
• lemon-lime soda 1 bottle (355ml, for removing blood residue)
• pear 1/2
• apple 1/2
• onion 1
• green onion 1 stalk (for slicing)
• canned pineapple slices 1 can
• purified water 1 cup (for blender)
• brown sugar 3 tablespoons
• minced garlic 1.5 tablespoons
• mustard powder 1 tablespoon
• instant coffee 1 tablespoon
• caramel sauce 1 tablespoon
• black pepper 1/4 teaspoon
• soy sauce 1 cup (standard paper cup measure)
• mirin 1/4 cup (standard paper cup measure)
• sesame oil 2 tablespoons
• minced ginger 1/2 tablespoon
• monosodium glutamate 1/4 teaspoon

Recipe 🍳

Cooking tips 💡

• Dissolve mustard powder and instant coffee separately in hot water to prevent clumping in the marinade.
• Use only the strained juice from blended fruits to minimize chunks that may burn during grilling.
• After refrigerating the galbi, grill it with just enough sauce to ensure even cooking throughout.

Recommended for 🙋

• ⭐Those who want to serve a delicious, elegant LA galbi without fail on holidays or birthdays.
• ⭐People curious about the secret to tender, melt-in-your-mouth beef that’s not tough.
• ⭐Those who wish to recreate the signature sticky, savory flavor of professional-grade galbi.