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Caption: Making one of my all time favourite combos - LA Galbi & naengmyeong! If you’re ever in LA, Yuchun in K-Town does this dish SOOOO well. Unfortunately for me, i’m… more Making one of my all time favourite combos - LA Galbi & naengmyeong! If you’re ever in LA, Yuchun in K-Town does this dish SOOOO well. Unfortunately for me, i’m not always in LA so here’s how to make it at home. LA Galbi Marinade: • 1kg of flanken beef cut (short rib) (this is a specific cut from the butcher that exposes the bone in 3-4 sections) You want to prep the beef by firstly soaking it in sugar water to remove any excess blood • 1 Korean pear (juiced) • 1/2 white onion (juiced) • 1/4 maesil-cheong (Korean plum syrup) • 1/3 cup soy sauce • 4 tbsp mirin • 2 tbsp toasted sesame oil • 1 tbsp fish sauce • 3 tbsp of sugar • 5-6 gloves of garlic (minced) • 1 tsp black pepper • 2 stalks of green onion (finely chopped) Combine all ingredients above and marinate the beef for at least 6-8 hours, but overnight (24 hours) is best. When you go to cook the beef, cook 2-3 strips at a time with 2-3 tablespoons of marinade in your pan. Pa Muchim (green onion salad) • The greens of the green onion (cut into 3 inch sections, very finely julienned and shocked in ice cold water) • 2 tsps gochugaru • 2 tsps sesame oil • 2 tsps soy sauce • 2 tsps. white vinegar • 1 tsp sugar • 1 tsp toasted sesame seeds Pickled daikon: • 1/3 cup sugar • 1/3 cup white vinegar • 3/4 cup water • 1 tbsp kosher salt • daikon (thinly sliced) For the naengmyeong, you should be able to find various packet naengmyeong at your local Korean or Asian grocery store. Cook to packet instructions and adjust taste with additional vinegar or mustard if needed. #LAgalbi #naengmyeon less
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