LA Galbi (Korean)

LA style Marinated short rib 

I use tap water

We don't eat red meat as often, therefore chicken breast is a great substitute.

Clockwise from chicken: acorn jelly, ingredients for lettuce wraps, our version of ssamjang 

Ingredients (Marinade):

• 3 tablespoons soy sauce (Yamasa, Japanese brand, less sodium: 510mg)
• 6 tablespoons brown sugar
• 5 tablespoons water
• 4 tablespoons korean rice wine (Kikkoman Aji-Mirin, Japanese brand)
• 1 tablespoon minced garlic
• 1/4 teaspoon grated fresh ginger
• 1 tablespoon Asian sesame oil (Kadoya, Japanese brand)
• pinch of ground black pepper
• 2-3 chicken breasts or 8 ounces of short rib

Method:

1. Make the marinade.  Mix all the ingredients in a bowl and whisk.  
2. Pour the marinade into a plastic bag (or keep in the bowl).  Add chicken breast.  Refrigerate for at last 4 hours before baking. (Can be marinated for up to 12 hours).
3. When ready to bake, preheat the oven to 350 degrees F.
4. Transfer the chicken to a baking sheet or pyrex pan.  Bake for 15-20 minutes then flip the chicken to the other side.  Bake for another 15-20 minutes until thoroughly cooked.
5. Allow the chicken to rest for at least 10 minutes.  Slice and serve.  

Notes:

• We make lettuce wraps with the chicken.  First take a piece of lettuce, add some rice, then a slice of chicken, a bit of the ssamjang paste, raw garlic slice, and pea shoots.
• Our version of the ssamjang paste is mixing doenjang paste with gochujang.  You can find these products at the local korean markets.
• The tastiest method to cook the chicken or short ribs is via the grill.  I have yet to buy a grill.  Therefore, I use my cast iron pan for red meat and the oven for chicken.