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
Scale
- 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