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A bone-in Korean BBQ centrepiece
What makes LA galbi different?
LA galbi is cut across the rib bones, giving each strip several small bone sections with meat between them. The broad cut gives the marinade and hot grill plenty of surface to work with.
Cross-cut ribs
Thin strips across the bones make LA galbi distinct from a thick English-cut short rib and suitable for quick grilling.
Ready-marinated
The live product is prepared with soy sauce, garlic, pear and Korean spices, ready for you to cook at home.
Built for sharing
Use clean kitchen scissors after cooking if you want smaller table pieces, keeping fingers and utensils clear of the bones.
Before you cook
Grill without burning the marinade
- Keep the sealed pack below 5°C and separate from ready-to-eat sides.
- Preheat the grill, then turn the ribs as the surface caramelises.
- Watch sweet marinade closely and move pieces away from excessive heat or flare-ups.
- Cook thoroughly, use clean serving utensils and take care around the small cross-cut bones.
Complete the Korean BBQ night
Balance rich ribs with fresh crunch
Serve LA galbi with lettuce, radish or onion pickle and ssamjang. Add bulgogi for a softer boneless contrast, or use the large party plan that already includes LA galbi.
Quick answers
LA galbi questions
Is LA galbi boneless?
No. LA galbi is beef short rib cut across the bones. Eat carefully and keep the small bone sections in mind when serving.
Is it already marinated?
Yes. The current product is sold marinated and ready to cook. Keep it chilled until cooking.
Can I cook it in a frying pan?
A hot sturdy pan can work when a barbecue is not available. Cook in batches, turn the pieces and cook thoroughly.
Where do I collect it?
Pickup is from Mrs Kim's Grill, 136 Koornang Rd, Carnegie VIC 3163, at the available time selected in the cart.