Hi, today we're doing La Cosby. Is it from LA? I don't know. Is it from Korea? I don't know. All I know it's my favorite type of Korean barbecue. La Kobe is also known as Korean short ribs. It's the best type of meat to grill. It with some rice, it with some salsa. Eat it with whatever you like. It's absolutely delicious.
[Music]. These are the infamous Korean short ribs. You can tell because there they have three bones here and they're laterally cut. I think it's also called the flank and cut. You can find these at Korean Mart's. We're going to soak it in water
for about 15 minutes. Let the gunk from the bones as well as some excess blood come out. Let that sit and let's go to the marriage. So we're going to use an onion of Korean pear- looks like this- and an apple, and voila, half an onion, fourth of a Korean pear and a fourth of a regular, an apple. Now we're going to toss it into a mixer. There's no reason to use such a big one, but I don't have a small one, so you can use a little bit of water. Very good, mixing bowl, kitchen towel- pour this bad boy in. Wow, you see all that liquid already. You know what this smells so good already. I just want to drink this and then just squeeze it out. Six
tablespoons of soy sauce- that's one and six. Two tablespoon of sugar- that's one and two. We're going to three tablespoons of cooking wine. You can use rice wine or any white wine. It's 1 and 3. 1 tablespoon of sesame oil. Guys, this is starting to smell really good. One tablespoon of minced garlic: 1 tablespoon of minced ginger and finally we're going to do 3 tbsp of corn starch syrup. That's one, that's 3. Make the magic happen, guys. Give
it a small taste. Wow, that tastes like success. Now check out the water. You got it- all that excess blood and gunk. We just let it go, but maybe I'll give one more wash just to get the hair nice and clean. Delicious sauce in. Move them apart so they all- they're all- submerged. Cover this up, put in the refrigerator and let it marinate overnight. Let's put on a medium heat, put some oil on the pan. Make sure you don't have any of the garlic or ginger left on the meat itself. These are going to burn very quickly in the frying pan. So knock those pieces off. People putting it on. You wanna get a slight char on the? [Applause]- fresh off the grill. Take a look at that. It's easy to eat if you cut these strips. There's one piece right there. What I like to do it? I like to eat it straight off the bone. So you're just so good. A lot of people think this is done, but the best part is the stringy part. You just gotta rip it off. I try it at home. You're going to love it. It's awesome and thank me later.
[Music]. Have some Lestrade. [Music]. [Music]