This is the King Of Korean BBQ l LA Galbi (Korean BBQ Beef Short Ribs)

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▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
RICE COOKER:
AIR FRYER:
INSTANT POT:

▶ PANTRY ESSENTIALS (AFFILIATE):
SOY SAUCE:
KOREAN CHILI PEPPER FLAKES:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
KOREAN CHILI PASTE:
KOREAN BEEF STOCK POWDER:
CHINESE CHILI BEAN PASTE:
SHAOXING COOKING WINE:
DARK SOY SAUCE:
SESAME OIL:
MSG:
MIRIN:
FISH SAUCE:
KOREAN KNIFE CUT NOODLES:
KOREAN SOYBEAN PASTE:
SSAMJANG:
HONDASHI:
SSAMJANG:
BLACK BEAN PASTE:
YEONDU:
SHIN RAMYUN:
GOLD RAMYUN POT:
JOONGMYEON NOODLES:
DANGMYEON(KOREAN GLASS NOODLES):
DRIED SEAWEED PAPER:
KIMCHI:
KOREAN PANCAKE MIX:
KOREAN FRIED CHICKEN POWDER MIX:

#aaronandclaire #koreanbbq #galbi

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47 Comments

  20. That looks SO good! I don't have the flanken cut available here, but I do have a full rack of pork ribs that I was thinking I would thaw and cook up for guests next week!

    I saw that the marinade only used half of the onion and fruits cut up for it. Can the marinade by frozen? (Not with meat in it, I'd assume, I'm thinking just on its own.) I'm just trying to think if I can make the marinade twice and use one batch, then freeze the second batch for a future dinner.

  24. I will have to try these, they are the exact cut you get with Mexican short ribs at authentic Mexican meat shops, and my lord those are good. It is going to be hella hard to beat those ribs, coming from a Texan but we never know

  27. the "don't worry if you don't have access" is kinda wrong. It's true you don't need the korean pear if you have the kiwi, and it's true you don't need the kiwi if you have the korean pear, but the result will not be the same if you leave out both. Both fruits contain an enzyme that helps to tenderize the meat and you have to have that enzyme for it to work

  28. Korean pear aka Asian pear aka Japanese Nashi got an enzyme which is able to tenderize meat by breaking down connective tissue. Sodium bicarbonate aka baking soda can do the same thing if the pear is hard to come by, in Chinese cooking it's referred to as "velveting".

  32. LA Galbi is amazing. Initially last time I tried to make in the oven. European ovens are not hot enough. So expert tip is to put it for 6-8 mins at 180° Celsius into the Airfryer, 200C for a nice crust. Don't forget to shake around half of the frying time. Have the onions coated with the marinade in the airfryer too. The result is absolutely AMAZING! 😋

  37. Hello Aaron
    Fantastic recipe, especially since it is doable in an apartment !
    Just an important question for a guy like me who still cooks for only 2 persons (like yours, the kids are too young for this food 😉 ). This is a huge batch of marinade; can you freeze the unused part ?
    Best from France
    Damien

  42. I want to interrupt the comments here and tell a story about how I followed so many galbi recipes for years but could never get the same taste of galbi I had in Korea. All the recipes had so many ingredients in the marinade like Korean pear, kiwi, onion, pineapple, soy sauce, honey, etc. Every time the galbi would come out super dark and soy sauce flavored which was not what I remembered having in Korea. Doesn't matter if I cooked it on a pan, Korean BBQ grill, charcoal, or gas. Then one day I found a recipe for Suwon style galbi which only uses 1 part salt to 5 parts sugar. Sesame oil and garlic are optional if you want to take it up a notch. And let me tell you, that's ALL you need. Salt and sugar. Skip all the marinade ingredients and mix together 100 grams of sugar with 20 grams of salt and sprinkle it on short ribs and wait 24 hours. Grill it on gas or charcoal and be amazed at how much better it will taste than any marinades where you have to blend fruits and soy sauce. It's SO much simpler, cheaper, and tastier. You do NOT need more than 2 ingredients to marinate galbi. Taste the meat, not the soy sauce and pear.

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