做法
- 把排骨在冷水中浸30分钟——韩国厨师叫haemul,去除会让腌料变色的残血。
- 在宽盘中混合梨泥、洋葱泥、酱油、红糖、味淋、麻油、大蒜、姜、芝麻和胡椒。搅至糖溶化。
- 把擦干的排骨加入。把腌料按摩进每块,注意骨间的肉。盖好冷藏至少4小时,最好24小时。长腌制是区别餐厅级和家庭快做的关键。
- 把炭火炉或铸铁锅加热到大火。腌料中的脂肪会窜火;准备好锅盖。
- 把排骨单层烤,每面2分钟。腌料中的糖焦糖化快;边缘应焦化,骨边肉应仍略粉。
- 移到木板上静置2分钟。沿骨间切成单根排骨。配米饭、生菜包、泡菜、ssamjang和柠檬角上桌。用手吃,从骨头啃肉——是韩式烧烤上绅士的特许。
Common questions
Can LA牛排骨 be made ahead?
LA牛排骨 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is LA牛排骨 spicy?
LA牛排骨 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is LA牛排骨 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is LA牛排骨 to make at home?
LA牛排骨 is approachable for a home cook with basic stove skills — total time about 252 minutes, no special technique required.
Can LA牛排骨 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
LA galbi——flanken切法变体——1970年代由洛杉矶韩国移民创造,他们找不到传统韩式切的排骨(肉沿骨蝴蝶切)。LA的韩国肉店开始横切肋骨。这种切法传回韩国,如今LA galbi和传统切法都卖。梨酱油腌料是韩国签名;长时间静置必不可少。韩式烧烤餐厅在桌上嵌入式炉上烤;家庭版本在铸铁锅上近似但烟更少。
