http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Mon, 20 May 2013 07:06:55 +0000 http://www.maangchi.com/talk/topic/re-la-style-galbi#post-3261 Sun, 20 Jun 2010 22:14:18 +0000 Maangchi 3261@http://www.maangchi.com/talk/ <p>Hi guys!</p> <p>Eventually, I posted my LA galbi recipe. And there's no alcohol!</p> <p><a href="http://www.maangchi.com/recipe/la-galbi" rel="nofollow">http://www.maangchi.com/recipe/la-galbi</a> </p> http://www.maangchi.com/talk/topic/re-la-style-galbi#post-161 Mon, 29 Sep 2008 23:21:31 +0000 foodie 161@http://www.maangchi.com/talk/ <p>Use 7-UP or Sprite. It does tenderize the meat without alcohol. Also use puree pear or apple.... </p> http://www.maangchi.com/talk/topic/re-la-style-galbi#post-159 Mon, 29 Sep 2008 22:37:38 +0000 jennibug 159@http://www.maangchi.com/talk/ <p>LA-style ribs are cut across the bones so each piece has 3-4 bones about 1/2 an inch thick. The other type of Galbi style (English-cut) is cut parallel to the bone--the result being a long, rectangular piece of beef attached to a bone. The marinade is usually the same--but I think it's a little easier using the 3-rib cut and it's fun eating around the bone! :) </p> http://www.maangchi.com/talk/topic/re-la-style-galbi#post-156 Mon, 29 Sep 2008 21:59:34 +0000 mleess 156@http://www.maangchi.com/talk/ <p>JBug:</p> <p>What is LA-style Galbi? As opposed to regular east coast Galbi?</p> <p>Michael </p> http://www.maangchi.com/talk/topic/re-la-style-galbi#post-155 Mon, 29 Sep 2008 21:46:42 +0000 jennibug 155@http://www.maangchi.com/talk/ <p>Hi! I love your recipes! Do you have a good recipe for LA-style Galbi (short ribs) preferably without alcohol? </p>