Galbi, the Korean barbecue ribs, is no doubt on people's must-try food list because of its unique cut and flavor that has a naturally sweet and salty balance. It comes in two types: the traditional style called Wang Galbi that directly translates to "King Ribs" and the prominent LA galbi. The conventional way of making this BBQ is cutting the meat across and along the bones then butterflied to create thin layers, while the LA version is slicing the meat across the rib bones, leaving lean cuts that have small rib bones along one side.

Nowadays, the LA galbi is gaining popularity because of its competitive price and easier and simpler preparation than the traditional procedure. It is enjoyed by Koreans in their country as well. This American-style cut is said to have invented by Korean immigrants who dwelled in Los Angeles and brought back to Korea, thus using the acronym "LA." However, some people believe that the word "LA" is the shortened word for "lateral," which is the way the ribs are cut.

The essential part of preparing the LA-style galbi is using high-quality meat and marinating them for 24 hours. Other than that, the factors for the dish's success are to utilize the right amount of soy sauce, sugar, and water.

The first step in making LA galbi is spreading a puree over the ribs evenly, then lay them in a pan. The puree contains grated onion and pear, but some also include ground kiwi to tenderize the meat more. Cheongju (Korean rice wine) can also be added to enhance the flavor. Once each beef is coated with puree, cover the pan with plastic wrap and let the ribs sit at room temperature for 45 to 60 minutes.

Afterward, you will remove most of the puree from the ribs then place them in a marinade of a mixture of soy sauce, sugar, water, minced garlic, black pepper, sesame oil, sesame seeds, onions, and green onions. The marinated meat is then refrigerated for at least 8 hours, but 24 hours is ideal.

The meat is barbecued over medium-high heat for 15 minutes or until brown. Once cooked, the ribs are cut into pieces and are eaten with rice and kimchi, or as "ssam" in which leafy vegetables like lettuce are used to wrap the meat.

Make your special occasions more enjoyable with this LA-style galbi and savor this mouth-watering meat with your family and friends.