作法
- 牛小排用冷水浸泡30分鐘——韓國廚師稱haemul，去除會使醃料變色的殘血。
- 梨泥、洋蔥泥、醬油、紅糖、味醂、麻油、大蒜、薑、芝麻與胡椒在寬盤中攪打至糖溶解。
- 把擦乾的肋排放入。把醃料按摩入每塊，注意骨間肉。蓋上冷藏至少4小時，最好24小時。長時間醃製是區別餐廳級與家用偷工的關鍵。
- 炭爐或鑄鐵鍋燒到大火。醃料中的脂肪會閃火；備好鍋蓋。
- 肋排鋪一層烤，每面2分鐘。醃料中糖很快焦糖化；邊緣應焦黑、骨邊肉仍略粉。
- 移到木板上靜置2分鐘。沿骨切成單支肋排。配飯、生菜葉、泡菜、包飯醬與一塊檸檬上桌。手抓著吃，啃骨上的肉——韓式燒烤的紳士許可。
Common questions
Can LA牛小排 be made ahead?
LA牛小排 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牛小排 spicy?
LA牛小排 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牛小排 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牛小排 to make at home?
LA牛小排 is approachable for a home cook with basic stove skills — total time about 252 minutes, no special technique required.
Can LA牛小排 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牛小排——flanken切變體——是1970年代洛杉磯韓國移民創造，他們找不到傳統韓式肋排（沿骨頭蝴蝶切的肉）。LA韓國肉販開始橫切。這切法傳回韓國，現以兩種方式販售。梨醬油醃料是韓式招牌；長時間靜置必要。韓式燒烤餐廳桌上嵌烤；家中鑄鐵版接近但煙較少。
