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Galbi means “ribs” in Korean, and is a popular Korean dish served in many places. LA galbi is a style of galbi – barbecued beef short ribs – cut thinly (about 1/4 inch thick) across the bones.
The first time I tried LA galbi was about 20 years ago when I visited my sister living in LA. She prepared LA galbi for me and my family. I enjoyed the galbi a lot even though I was a little surprised to see the short ribs cut thinly and across the bone.
Regular galbi in Korea is cut differently. It’s cut across and along the bone. Each piece that goes on the grill is one section of the rib, with one piece of bone in it. It’s a lot thicker. LA galbi is only cut across the bone, not along, so each piece on the grill is a longer, thinner strip, and includes 3 pieces of bone.
The marinade is exactly same as authentic Korean galbi.
At the time I never asked why it’s called LA galbi. I assumed it was because it’s popular among Korean immigrants in America.
But writing this recipe I researched the origin of the name, I couldn’t find the real answer anywhere. So I like to become a detective today, investigating LA galbi:
LA galbi is cut laterally, so the name comes from the first 2 letters of the word “lateral.”
Korean immigrants living in Los Angeles, California innovated this cut.
In my personal opinion, theory #2 seems more likely. If #1 theory is true, where is the HO galbi (from the word horizontal)? : )
LA galbi had already existed before I tasted it 20 years ago, but I’ve never seen any other culture use this particular cut of short ribs for BBQ, only Koreans. If your culture also uses this cut, let me know in the comments. But as far as I know, it’s unique.
Last year I had a chance to go a BBQ picnic with about 20 Americans. I brought my marinated LA galbi to let them taste it. Surprisingly, none of them had seen or tasted LA galbi before. They loved my LA galbi and more than 1 year later they’re still talking about how good it was.
But if Koreans invented LA galbi, there must be someone or some group of chefs responsible, somewhere. If you’re the inventor, or know who he or she is, please contact me at [email protected] I want to interview you! You can share the history of LA galbi and the origin of the name, I’m very curious about it.
3.5 LB (1.5 kg) of LA style beef short ribs, soy sauce, water, honey, garlic, onion, ginger, pear, sesame oil, sesame seeds, black ground pepper, soybean paste, hot pepper paste, green onions, lettuce, perilla leaves, green chili pepper, cucumber, and carrot.
Make ssamjang dipping sauce: (see video)
Let’s cook and eat!
You can serve this with rice and kimchi, too.
Enjoy the recipe!
Posted Sunday, June 20th, 2010 at 5:33 pm
Tagged: barbecued beef short ribs, beef barbecue, 갈비구이, galbi gui, grilled barbecue, Korean barbecue, korean food, LA 갈비, la galbi, LA style cut beef short ribs, marinated beef short ribs, soegalbi gui, video recipe, YouTube recipe
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