STEP 1/5
Rip off 1kg of LA galbi.
Dip it in the white grease.
There may be bone dust, so wash it in running water and drain the ivy blood in the water for about an hour.
STEP 2/5
Make the sauce while the blood is drained.
If you're going to grill it today, make the sauce stronger, and if you're going to eat it in two days, make it lighter.
STEP 3/5
Now line up the ribs in a bowl and pour the sauce.
STEP 4/5
Pour the sauce one by one and put it in the container.
STEP 5/5
A day later, I made LA galbi that goes well with naengmyeon.
It's the recipe of the Jongwon Baek teacher
The longer the pickling period, the better the liver is cut and the more salty the time it flows.
This is a recipe that you can enjoy if you eat it the next day.
If it's salty due to the extended period, you can add more bottled water when you grill it.