How is LA Galbi different from regular Yangnyeom-galbi?

The marinade is similar, but the cutting method is different. LA Galbi is sliced thinly (about 0.5cm) across the bone, resulting in pieces with multiple bone fragments, which makes it cook faster and easier to eat. Regular Yangnyeom-galbi is thickly sliced along the bone and opened up along the grain.

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LA Galbi

LA갈비

A Korean BBQ short ribs dish made by cutting beef short ribs thinly perpendicular to the bone in the LA-style (flanken-cut), marinating them in soy sauce, pear, and garlic, and then grilling them. It is a staple menu for holidays and feasts, and is famous for its name originating from the meat cuts found in Korean markets in the US.

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Flavor

Characterized by a sweet-savory marinade (Sweet-savory marinade) featuring the saltiness of soy sauce, the subtle sweetness of pear and sugar, and the nuttiness of sesame oil and garlic; grilling over charcoal or high heat adds a charred flavor to the caramelized surface.

Cooking Tips

Soak the cut ribs in cold water for 30 minutes to remove blood and ensure a clean, odor-free taste. Adding grated pear to the marinade provides natural sweetness and a tenderizing effect; marinating for at least 4 hours to overnight allows the flavors to penetrate deeply. Grill quickly over high heat to keep it from becoming tough.

Substitutes

If you can't find flanken-cut ribs, ask your butcher for “flanken-cut beef short ribs”. You can use a small amount of kiwi, pineapple, or onion juice instead of pear for sweetness and tenderizing, but be careful as too much can make the meat mushy. The basic marinade consists of soy sauce, sugar, sesame oil, minced garlic, and black pepper.

Brands

(Soy sauce) Sempio/Monggo, (Ready-made marinade) Jongga/CJ Galbi marinade.

Where to buy

Korean mart meat section (“LA갈비” / “flanken-cut short ribs”), Amazon.

Storage

Raw marinated ribs can be kept refrigerated for 1–2 days or frozen for 2–3 weeks (they become more tender as they continue to marinate even while frozen). Grilled ribs can be kept refrigerated for up to 3 days; reheat them slightly in a pan or oven before eating.

Yangnyeom-galbi, Dwaeji-galbi, So-galbijjim, Galbitang.

FAQ

Q. How is LA Galbi different from regular Yangnyeom-galbi?
A. The marinade is similar, but the cutting method is different. LA Galbi is sliced thinly (about 0.5cm) across the bone, resulting in pieces with multiple bone fragments, which makes it cook faster and easier to eat. Regular Yangnyeom-galbi is thickly sliced along the bone and opened up along the grain.