Main ingredients 🥩
Pork ribsDoenjang (fermented soybean paste)
Seungwoo Dad's Pork LA Galbi Doenjang Grilled
A grilled dish that maximizes flavor by simmering pork LA galbi, which is cheaper than pork belly, in a savory doenjang sauce until it's fully reduced.
🙋 Recommended for
- ⭐ Those who want to try a savory and unique rib dish instead of soy sauce or gochujang seasoning
- ⭐ Those who want to know how to cook imported pork LA galbi deliciously without any smell
Ingredients needed 🛒2 servings
- Pork LA galbi, as needed
- Doenjang sauce (doenjang, oligosaccharide, etc. mixed), as needed
- Water, a little
Recipe 🍳
- Place the pork LA galbi in a cold frying pan in a single layer without overlapping, without turning on the heat.
- Pour the prepared doenjang sauce evenly over the meat.
- Turn on the heat; when the sauce begins to boil, cover with a lid to quickly cook the meat through.
- When the surface of the meat turns white and cooked, remove the lid and turn the heat to the highest setting.
- Flip the meat occasionally and reduce until all the moisture from the sauce has completely evaporated.
- Once the moisture is gone and the meat proteins and sugar in the seasoning meet, creating a beautiful brown color (Maillard reaction), grill thoroughly until crisp and finish.
- Put the pork LA galbi and doenjang sauce in a cold pan, cover, and cook as if boiling.
- When the meat is cooked, remove the lid and fully evaporate the moisture over high heat.
- Keep reducing until the seasoning turns brown and the meat becomes crispy, then finish cooking.
Cooking tips 💡
- The meat may look white and unappetizing midway through cooking, but don't worry—you must evaporate all the moisture so the flavors of doenjang and oligosaccharide coat and infuse into the meat.