LA Galbi, is it okay not to remove the blood? [Science in the Kitchen]

Removing blood from meat is one of the long-standing debates. Proponents of removing blood argue that it eliminates the gamey taste, while supporters of keeping the blood claim that removing it causes the loss of juices and reduces flavor. In most cases, it is correct not to remove blood from meat. However, when preparing 'LA Galbi,' a must-have dish for the Chuseok holiday, blood should be removed.

 

◇ There is actually blood inside LA ribs

When cooking beef, it is usually unnecessary to remove blood. The blood is completely removed during the slaughter process. The red liquid that comes out of the meat is a type of heme protein called myoglobin, which contains a red pigment, and it is the essence of the meat's characteristic flavor, the "juiciness." If you soak the meat in water to remove blood, not only myoglobin but also water-soluble components within the meat can leach out.

 

☆ However, 'bone-in meat' such as LA ribs is an exception. It is recommended to soak it in water briefly before cooking. LA ribs are cut across the bone, including the bone itself, rather than along the length of the beef rib bones. Inside the bone, there are hematopoietic cells that produce blood, so even if blood is drained during slaughter, hardened blood may remain inside the bone. If cooked without removing the blood, the marinade flavor can become spoiled. Additionally, when cutting LA ribs across the bone, bone fragments and other impurities may stick to the meat. These impurities are also removed when draining the blood. To ensure thorough cleaning, it is best to rinse it under running water at the end.

 

 

◇ Did you hear that you should get a blood test and remove it with cola?

In one broadcast, it was introduced that soaking meat in cola not only effectively removes blood but also enhances meat tenderization. While the tenderization effect can be observed, it also causes more myoglobin components to leach out than blood components. The high acidity of cola dissolves the proteins within the meat. Proteins coagulate best at a specific pH called the isoelectric point, and by adding an acidic substance like cola to increase the meat's acidity, the pH moves away from the isoelectric point, causing the protein bonds to loosen. This results in the appearance of better blood drainage as myoglobin components are well leached out. The texture actually becomes softer because the proteins become more tender.

 

Cola is high in sugar, but sugar helps eliminate the gamey smell of meat and enhances the flavor. However, it has a tendency to burn quickly, making it difficult to cook LA galbi. If cola was used, it is better to rinse it lightly with water before marinating and grilling.

 

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Enjoying delicious LA galbi with family during the holidays.

It's a meal to eat.

LA ribs should have their blood removed.

Make it delicious and have a wonderful Chuseok holiday.