STEP 1/12
Soak LA ribs in cold water for 30 minutes to drain blood If you get new water in between and grind it, the time will be shortened, and the blood from the ribs will drain a little faster.
STEP 2/12
Boil water in a pot, then boil it once, adding the ribs that you put in to remove the blood and simmer it once.k.a.
STEP 3/12
As you can see, LA galbi has a lot of fat Remove the fat from the ribs as soon as you rinse them in cold water.
STEP 4/12
Unlike the first time, the ungreased ribs have been cleaned very neatly.
STEP 5/12
Add ground onions, pears, 2 spoons of plum juice, and 1 spoon of starch syrup first and mix them slightly.
STEP 6/12
Trim vegetables during liver germination.
STEP 7/12
Season the ribs. Season with soy sauce, garlic, ginger, pepper, sesame oil, and rice wine, and let them mature for half a day in the refrigerator.
STEP 8/12
Put 3 cups of kelp stock (bottled water) in the pot first and boil it again.
STEP 9/12
When the water starts to boil, put the ripened ribs in the refrigerator.
STEP 10/12
Add the ribs and once it boils, add the prepared radish, carrot and chestnut together and bring to a boil.
STEP 11/12
If you remove the foam that forms at this time, you will get a cleaner braised short ribs.
STEP 12/12
When the soup is reduced by more than half in the middle of boiling, add the rest of the jujube and ginkgo, turn the heat back to high heat, and boil it slightly again.