LA Galbi—thin, cross-cut Korean BBQ short ribs—hits the grill with a sizzle that smells of caramelized soy, garlic, and sweet fruit. If you crave restaurant-worthy Korean barbecue at home, this recipe puts smoky, tender meat on your plate in minutes. No fancy gear, just smart prep and a bold marinade that soaks deep into every bite. Ready to turn your kitchen into a tabletop grill?
Table of Contents
Why You’ll Love This Recipe: My Go-To for Flavor & Ease
Smoky-sweet perfection – the flanken-style ribs soak up the bold marinade, giving you caramel edges and juicy centers every time.
Fast weeknight winner – thin cuts cook in about two minutes per side, so dinner lands on the table before anyone gets restless.
Pantry-friendly ingredients – soy sauce, brown sugar, garlic, and a touch of fruit blend into a balanced glaze you can whisk in minutes.
Foolproof tenderness – a brief cold-water soak and overnight rest ensure the meat stays soft and flavorful.
Party magnet – the sizzle, aroma, and hands-on eating turn any gathering into an instant celebration.
Authentic vibe, zero fuss – recreate a true Korean BBQ experience at home without special equipment or hard-to-find cuts.
LA Galbi Authentic Home Style Korean BBQ Recipe
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
Description
LA Galbi recipe delivers smoky, sweet Korean BBQ in minutes—tender short ribs, pantry marinade, foolproof tips. Fire up the grill and taste it now!
Ingredients
- 800 g LA Galbi meat (flanken-cut Korean BBQ short ribs) – 1.8 lb
- 6 Tbsp soy sauce
- 3 1/2 Tbsp dark brown sugar
- 2 Tbsp rice vinegar + sugar
- 2 Tbsp grated apple (or Korean/Nashi pear)
- 2 Tbsp grated onion
- 1 1/2 Tbsp minced garlic
- 1/2 tsp minced ginger
- Ground black pepper – 4 sprinkles
Instructions
- Soak ribs in cold water 15–30 min, changing water if cloudy.
- Blend or whisk soy, sugar, vinegar, apple, onion, garlic, ginger, pepper into a marinade.
- Pat ribs dry, place in container, pour marinade over, coating each piece.
- Refrigerate 3–4 h (or overnight), turning ribs once or twice.
- Remove from fridge 15–30 min before cooking.
- Grill or broil over medium-high heat, 1–2 min per side, until caramelized.
- Garnish with green onion, sesame seeds, or pine nuts; serve with rice, kimchi, lettuce, and ssamjang.
Notes
Asian pear tenderizes the meat best.
Adjust sweetness with extra brown sugar or honey to taste.
For broiling, line the tray with foil for easy cleanup.
Leftovers reheat quickly in a hot skillet.
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 200 g
- Calories: 857
- Sugar: 11 g
- Sodium: 1861 mg
- Fat: 72 g
- Saturated Fat: 31 g
- Unsaturated Fat: 41 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 152 mg
Ingredients Needed: Crafting the Perfect LA Galbi Marinade
For the Ribs
- 800 g / 1.8 lb LA galbi-cut beef short ribs – thin, flanken-style slices with three little bone “windows.” Ask your Korean butcher for “LA galbi,” or request cross-cut short ribs at a regular meat counter.
Sweet & Savory Marinade Base
- 6 Tbsp naturally brewed soy sauce – low-sodium Korean brands balance salt and depth.
- 3 1/2 Tbsp packed dark brown sugar – molasses richness promotes glossy caramelization.
- 2 Tbsp rice vinegar mixed with 1 tsp sugar – adds gentle tang and tenderizes.
Fruit & Aromatics
- 2 Tbsp finely grated apple – Fuji, Gala, or Pink Lady; sub Korean/Nashi pear for deluxe sweetness.
- 2 Tbsp grated onion – squeeze out excess juice to keep the marinade concentrated.
- 1 1/2 Tbsp minced garlic – about 4 plump cloves for bold flavor.
- 1/2 tsp freshly grated ginger – a little zing brightens the beef.
- 4 twists freshly ground black pepper – adjust to taste.
Optional Finishing Touches
- Chopped green onions, toasted sesame seeds, or crushed pine nuts for garnish.
What Is LA Galbi? Understanding This Iconic Korean BBQ Cut
LA Galbi is Korean short ribs sliced flanken-style—thin ribbons of beef that run across the bone, so each strip shows three small bone circles. Korean immigrants in Los Angeles popularized this cut in the 1970s when local butchers offered cross-cut ribs instead of the long English-style bones used in Korea. The slim thickness lets the meat drink up marinade fast and cook in mere minutes, giving you charred edges, tender centers, and that signature sweet-savory crust each time you hit the grill.
How to Make LA Galbi: Step-by-Step Perfection
Soak the ribs (15–30 min)
Slip the short ribs into a bowl of cold water. Change the water once or twice until it stays clear—this draws out excess blood and stray fat for a cleaner, beefier taste.
Blend the marinade (5 min)
In a blender or mixing bowl, whisk together soy sauce, dark brown sugar, rice vinegar + sugar, grated apple, grated onion, minced garlic, ginger, and black pepper. A blender gives a silky base that clings to the meat; hand-mixing works too.
Dry and coat
Pat the ribs completely dry with kitchen paper. Drop them into a large zip-bag or lidded container, pour the marinade over, then—wearing food-safe gloves—massage every strip so the sauce seeps into all the nooks.
Marinate (3 hrs up to overnight)
Seal and chill for at least 3 hours, flipping the bag halfway. Overnight is best; the fruit enzymes gently tenderize while the sugar and soy build deep flavor.
Bring to room temp (15–30 min)
Set the marinated ribs on the counter while you heat your grill, skillet, or oven. Meat that’s not ice-cold cooks more evenly and stays juicier.
Cook fast over high heat
BBQ Grill: Preheat to medium-high. Shake off excess marinade and lay the ribs flat. Grill 1–2 minutes per side until mahogany brown with tiny char bubbles.
Stovetop Skillet: Heat a lightly oiled cast-iron or heavy pan until nearly smoking. Sear ribs in a single layer, turning once the underside caramelizes.
Oven Broiler: Set oven to grill/broil mode at 200 °C / 392 °F. Arrange ribs on a rack over a tray. Broil about 2 minutes per side, door closed, watching closely.
Rest & garnish (2 min)
Transfer ribs to a plate; loosely tent with foil for a couple of minutes so juices settle. Finish with chopped green onions, toasted sesame seeds, or crushed pine nuts.
Serve hot
Pair with warm rice, kimchi, crisp lettuce leaves, and a dab of ssamjang for classic Korean BBQ wraps. Dig in while the edges are still sticky-sweet!
My Best Cooking Tips & Techniques
Oven Broiler—Hands-Off Hero
- Preheat the broiler to 200 °C / 392 °F for 5 minutes.
- Place ribs on a wire rack over a tray; fat drips away, keeping edges crisp.
- Broil about 2 minutes per side, door closed. Watch closely—thin meat burns fast.
- If serving later, tent the cooked ribs with foil so they stay juicy.
BBQ Grill—Bold Char
- Heat to medium-high. Oil the grate right before cooking to stop sticking.
- Lay ribs flat; press gently for even contact. Flip once the first side shows dark brown spots.
- A quick brush of leftover marinade in the final 30 seconds boosts shine.
Cast-Iron Skillet—Rain-Day Backup
- Warm the dry pan until wisps of smoke rise.
- Cook ribs in batches; overcrowding steams the meat.
- Deglaze the pan with a splash of water or rice wine after each batch for a tasty glaze.
Troubleshooting
- Too dark too fast? Lower heat or raise the rack; sugar browns quickly.
- Dry edges? Pull the ribs sooner and rest under foil.
- Marinade won’t stick? Pat ribs drier before coating.
Marinade Secrets
- A teaspoon of toasted sesame oil stirred in just before coating adds nutty depth.
- Blitz the sauce in a blender for silky texture.
- Swap half the soy with low-sodium for lighter salt.
Serving & Storage Tips: Enjoying Your LA Galbi to the Fullest
Serve It Like a Pro
- DIY Lettuce Wraps: Set out crisp romaine or butter lettuce, warm rice, kimchi, and ssamjang. Let everyone wrap their own bites.
- Quick Banchan Plate: Add pickled radish, seasoned spinach, or spicy cucumber for color and crunch.
- Party Platter: Arrange ribs on a wooden board, scatter green onions and sesame seeds, and slip lime wedges on the side for a bright pop.
- Drink Pairings: Light lager, chilled soju, or sparkling water with lemon keeps the palate fresh.
Storing Leftovers
- Cooked Ribs: Cool, then seal in an airtight box. Refrigerate up to 3 days or freeze up to 1 month.
- Marinated (Uncooked) Ribs: Place ribs and marinade in a freezer bag, press out air, and freeze flat for easy stacking—good for 2 months.
Reheating Without Drying Out
- Stovetop: Warm a skillet on medium, splash in 1 Tbsp water, add ribs, cover, and steam-heat for 2–3 minutes.
- Oven: Wrap ribs in foil with a teaspoon of marinade. Bake at 180 °C / 356 °F for about 8 minutes.
- Microwave (last resort): Cover with a damp paper towel and zap in 30-second bursts.
Meal-Prep Bonus
Freeze raw, marinated ribs in dinner-size portions. Thaw overnight in the fridge, then grill straight-away—fresh, flavorful BBQ on a busy night with zero extra prep.
Helpful Notes
Fruit Swap: Korean/Nashi pear adds natural enzymes that tenderize even better than apple—use the same quantity if you can find it.
Soy Sauce Choice: Regular Korean ganjang gives classic flavor, but tamari works for gluten-free diners.
Sugar Level: Prefer a lighter glaze? Drop the brown sugar to 3 Tbsp; for extra stickiness, raise it to 4 Tbsp.
Cut Thickness: If your butcher slices ribs thicker than ¼ inch (6 mm), extend grill time by 30–45 seconds per side.
Smoke Boost: Toss a handful of soaked apple-wood chips onto the coals for subtle sweetness.
No Grill? An air-fryer at 200 °C / 392 °F crisps the ribs in 5–6 minutes, turning halfway—great for small batches.
Make It a Meal: Serve with gyeran-jim (steamed egg custard) and a bowl of doenjang-jjigae (soybean paste stew) for a full Korean comfort spread.
Frequently Asked Questions
Why do they call it LA galbi?
Korean immigrants in Los Angeles adopted the local flanken-style cross-cut short rib because it was quicker to grill at backyard cookouts. The dish gained popularity in LA first, so the nickname “LA galbi” stuck.
Why is LA galbi so expensive?
Short ribs carry plenty of marbling, and the flanken cut demands precision slicing, raising labor costs. Add the rising global demand for Korean BBQ and you get a higher per-pound price compared with many other beef cuts.
What is the difference between galbi and Galbijjim?
Galbi (or galbi-gui) is grilled or broiled short ribs cooked fast over high heat. Galbijjim is a slow-braised dish where thicker short-rib chunks simmer with soy, aromatics, and vegetables until fork-tender, yielding a rich stew instead of a quick BBQ.
What cut of meat is LA galbi?
It’s beef short ribs sliced across the bone—about 1/4 inch (6 mm) thick—so each strip shows three small bone segments. Ask for “flanken-style” or “cross-cut” short ribs at the butcher counter.
Conclusion: Your New Favorite Korean BBQ Dish!
LA Galbi proves that a handful of everyday ingredients can create next-level flavor—smoky, sweet, and impossibly tender in minutes. With its quick cook time and party-ready presentation, these short ribs upgrade any meal from weeknight to special occasion without extra hassle.
Tried it? Drop a star rating and a comment below; I love hearing how your grill session went. Snap a picture of your sizzling ribs and tag it #MyKoreanBBQ on Instagram, Pinterest, or Facebook so others can see your masterpiece.
Got creative? Tell us what twist you added—maybe a different fruit in the marinade or a new banchan on the side. Your tips help everyone cook better, and they’re the best way to keep our Korean BBQ community growing. Happy grilling!
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