15만원 벌어가는 LA갈비 레시피, 한정식집만 아는 비법 대공개 (la 갈비양념 종결편)

Here's the LA Galbi sauce recipe I promised you for Chuseok. I've condensed the one-hour lesson from my offline LA Galbi special lecture into 10 minutes. Please watch this 10-minute video carefully, thinking of it as my offline cooking class. 🙏 I put 50 times more effort into editing this video because I wanted to share even just one more thing with you. This recipe is truly worth 150,000 won in tuition, so enjoy. Have a happy Lunar New Year. 🥕Ingredients For 3kg of LA Galbi (Put in Hurom and use for tomorrow's ingredients) 1 pear, 1 onion, 2 stalks of green onions (including green leaves), 120g of garlic, 2 rings of pineapple, half an apple No ginger. 🌶️LA Galbi Sauce 1. Soy Sauce Seasoning 200ml soy sauce (not regular soy sauce. I used brewed soy sauce 501) 400ml kelp stock 8 tablespoons sugar 6 tablespoons cheongju or soju 2 tablespoons mirin 2. Ingredients for the Hurom blender 1 pear, 1 onion, 2 leeks (including green leaves), 120g garlic, 2 rings of pineapple, 1/2 apple Ginger is not included. 3. (Additional seasonings to be added after mixing steps 1 and 2) 2 tablespoons honey 2 tablespoons sesame oil or perilla oil 1/2 teaspoon pepper Boil the soy sauce, cool it, mix it with the fruit and vegetable juice from the Hurom blender, and then add the seasoning from step 3. (Cooking Process) 1. Drain the meat for at least 12 hours. (Recommended for at least 5 hours) 2. Boil the soy sauce vigorously until the sugar dissolves. 3. Add the fruits and vegetables to a Hurom blender or blender and extract the juice. 4. Strain the fruit and vegetable juice once more using a strainer. 5. Add the fruit and vegetable juice, 2 tablespoons of honey, 2 tablespoons of sesame oil, and 1/2 teaspoon of pepper to the cooled soy sauce and mix well. TIP: Make sure the soy sauce is cool before mixing it with the fruit and vegetable juice. 6. Pour the seasoning over the drained meat. 7. Marinate for at least 5 hours to ensure the meat is fully marinated. (Extra tip) During filming, we couldn't keep the producer waiting too long, so we marinated for only 2 hours. If you're pressed for time, 2 hours is fine, but 5 hours is the optimal marinating time. Do not marinate the meat in the LA Galbi marinade for more than 2 days. (The meat will fall apart and become mushy.) I marinate the ribs 5-8 hours before grilling. -Do not reuse any leftover marinade. (It contains blood and is more likely to spoil.) -When grilling, use the remaining marinade only to supplement the meat, as shown in the video, or to add seasoning. Be sure to discard any remaining marinade.