K-Food Recipes

Grilled LA Galbi

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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Juho's Kitchen 869💬 4⏱ 6:36

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⚠️ AI-generated recipe. Actual results may vary.

Servings4Servings
1510
About 1,020 kcal per serving· about 4,080 kcal total· ⏱ Prep 20 min· Cook 15 min(AI estimate)
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  • LA-style beef short ribs(LA 갈비)1.3 kg
  • black pepper(후추)2 tsp
  • onion(양파)1 piece
  • pear(한국 배)⇄ Substitute ▼0.5 piece
  • garlic(마늘)6 cloves
  • ginger(생강)1 tsp
  • soy sauce(간장)0.3 cup
  • mirin(미림)⇄ Substitute ▼0.3 cup
  • sesame oil(참기름)1 tbsp
  • sesame seeds(볶은 참깨)1 tbsp
  • honey(꿀)⇄ Substitute ▼2 tbsp
  • brown sugar(흑설탕)2 tbsp

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Steps

Tap a step with a time badge to jump to that moment in the video. · approximate position

  1. 1Place the onion, pear, garlic, and ginger into a blender and blend until smooth.▶ 0:15
  2. 2In a large bowl, combine the blended vegetable and fruit mixture with the soy sauce, mirin, sesame oil, sesame seeds, honey, brown sugar, and black pepper, and mix well to make the marinade.▶ 1:40
  3. 3Coat the prepared LA galbi ribs evenly with the marinade and let them marinate in the refrigerator for at least 2 hours.▶ 3:06
  4. 4Grill or pan-sear the ribs over medium-high heat until golden brown on both sides.▶ 4:31
  5. 5Garnish the finished ribs with chopped green onions and extra sesame seeds before serving.▶ 5:56

💡 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.

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.

Related

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.

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