Main ingredients 🥩
LA Galbi (short ribs)ColaScallionsGrateful Heart (pear juice)Minced garlicSoy sauceMirinSesame oilSesame seedsRiceFurikakeButterSour kimchiEgg yolk
Striker Chef's LA Galbi Rice Bowl
A premium rice bowl with tender LA galbi tenderized in cola, topped with a savory butter sauce, crisp kimchi, and scallions.
🙋 Recommended for
- ⭐ Those who want to cook leftover LA galbi in a unique and luxurious way.
- ⭐ Those who want to enjoy a complete, satisfying meat rice bowl without needing side dishes.
Ingredients needed 🛒1 servings
- LA Galbi 500g
- Cola 1 can
- Scallions 1/2 bunch
- Grateful Heart (pear juice) 1 cup
- Minced garlic 1 tbsp
- Soy sauce 4 tbsp
- Mirin 2 tbsp
- Sugar 1 tbsp
- Sesame oil 1 tbsp
- Ground black pepper 1/2 tbsp
- Sesame seeds 1 tbsp
- Water 1 cup
- Rice 1 bowl
- Furikake to taste
- Butter 15g
- Chopped kimchi 2 tbsp
- Egg yolk 1
Recipe 🍳
- Wash the LA galbi under running water, focusing on the bone area, to thoroughly clean off any fine bone powder from cutting.
- Pour cola over the washed meat to cover it and let it soak for 15 minutes to remove blood and tenderize the meat simultaneously.
- Make the galbi marinade by mixing the white parts of the finely chopped scallions with Grateful Heart (pear juice), minced garlic, soy sauce, mirin, sugar, sesame oil, ground black pepper, ground sesame seeds, and 1 cup of water.
- Add the galbi, removed from the cola, to the marinade and let it marinate at room temperature for 3 hours (or overnight in the refrigerator).
- Heat a pan over medium heat with a little oil. Lightly scrape off the excess marinade from the galbi and place it in the pan. Cook slowly, then increase to high heat at the end to get a nice sear. Remove the meat and slice it.
- Add 1 tablespoon of the marinade to the pan used for the meat and reduce it. Turn off the heat, add butter and chopped scallions, and melt with residual heat to create a rich sauce.
- Mix the warm rice with sesame oil and furikake. Shape it into an oval and gently slide it onto a serving dish.
- Arrange the sliced LA galbi on top of the rice. Generously top with chopped kimchi and the remaining scallions, then add the egg yolk and drizzle with the butter galbi sauce made in the pan.
- Wash LA galbi to remove bone powder and soak in cola for 15 minutes to tenderize.
- Mix the white parts of scallions with marinade ingredients and water to make a special galbi sauce.
- Marinate the meat in the sauce for over 3 hours, then pan-sear until golden brown.
- In the pan used for the meat, add a little sauce, butter, and scallions, and melt with residual heat to make the sauce.
- Top the rice mixed with sesame oil and furikake with the grilled galbi, kimchi, scallions, and yolk, then drizzle with sauce.
Cooking tips 💡
- Mixing water into the LA galbi marinade prevents the meat from becoming too salty when cooked and makes it easier to simmer.
- Melting butter into the sauce after cooking the meat with the heat off creates a luxurious and smooth flavor, similar to steak sauce.
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