LA Galbi Recipe (LA 갈비, Korean BBQ Short Ribs)
There is a particular moment when a soy-marinated rib meets a hot pan: the edges begin to sizzle, the pear and garlic warm through, and dinner suddenly feels a little more like Korean barbecue.LA galbi brings that moment into a home kitchen without asking you to cook a whole rack of ribs for hours.
The secret starts at the butcher’s counter.These ribs are sliced thinly across the bones, giving each strip its familiar row of little oval bone sections.The meat takes up a sweet-savory marinade in the refrigerator, then cooks quickly enough that the last few minutes deserve your attention.
A little browning is welcome; a pan full of burnt sugar is not.Keep the heat lively but manageable, work in small batches, and have the rice and lettuce ready before the first ribs come off the stove.
Sweet, savory LA galbi with caramelized edges, ready to serve with rice and lettuce.
Serves: 4, with rice and side dishesPrep: about 20 minutesMarinate: 6–12 hours in the refrigeratorCook: about 20–25 minutes in batches, plus at least 3 minutes resting for each batchTotal: about 45–50 minutes of preparation, cooking and resting, plus marinating
Jump to recipeSo, What Is LA Galbi?
Galbi (갈비) means ribs in Korean.LA galbi uses beef short ribs cut across the bones into thin, flat strips, often called flanken-cut short ribs.This recipe makes a soy-seasoned version of yangnyeom galbi (양념갈비), meaning seasoned or marinated ribs.
Unlike thick short ribs used for a long braise, the cut used here is intended for quick grilling or pan cooking.The marinade has soy sauce, pear, onion, garlic and sesame oil, giving the meat sweetness and savory depth without a red chili glaze.
What You’ll Need (Serves 4)
Beef and serving ingredients
- 1.2 kg (about 2.6 lb) LA-style, flanken-cut beef short ribs, about 6–8 mm (¼–⅓ inch) thick
- 1–2 tsp neutral cooking oil, only as needed for the skillet
- 2 green onions, finely sliced, for garnish
- 1 tsp toasted sesame seeds, for garnish
- Warm steamed rice and washed lettuce leaves, to serve
- Ssamjang, optional, for serving
Soy and pear marinade
- 6 tbsp soy sauce (90 ml); use reduced-sodium soy sauce if preferred
- ½ cup water (120 ml)
- 3 tbsp brown sugar
- ½ cup peeled, finely grated Asian pear, about 120 g
- ¼ cup finely grated onion, about 60 g
- 1½ tbsp minced garlic
- ½ tsp finely grated ginger
- 1½ tbsp toasted sesame oil
- ¼ tsp ground black pepper
Use a 240 ml cup, a 15 ml tablespoon and a 5 ml teaspoon.Ask for thin Korean barbecue ribs, not thick English-cut short ribs.Each strip should have several small cross-sections of bone rather than one long bone.Rice cooking time is not included in the timing above.
Look for thin, cross-cut beef ribs with several small bone sections in each strip.
Let’s Cook
1. Check and prepare the ribs.
Trim any large, loose pieces of fat without removing all the marbling.Check the cut edges for loose bone particles and wipe them away carefully with damp paper towels, then pat the ribs dry.Use a separate board for the raw meat and keep it refrigerated while you prepare the marinade.
2. Mix the marinade.
Stir the soy sauce, water and brown sugar together until the sugar dissolves.Add the grated pear, grated onion, garlic, ginger, sesame oil and pepper.A fine grater works well; if using a blender, blend the pear, onion, garlic and ginger with some of the measured water, then stir in the remaining ingredients.
3. Marinate the ribs.
Put the ribs in a shallow, covered container or a leakproof food-safe bag.Pour over the marinade and turn the strips so both sides are coated.Cover and refrigerate for 6–12 hours, turning once if convenient.The marinade is part of the preparation, not a reason to leave the meat on the kitchen counter.
Coat the ribs evenly, then cover and marinate in the refrigerator.
4. Heat the pan and drain a small batch.
Heat a large, heavy skillet or grill pan over medium-high heat and brush it lightly with oil if needed.Lift out only the ribs for the next batch and let excess marinade drip back into the container.Keep the remaining raw ribs in the refrigerator between batches.Do not pour the bowl of marinade into the pan; that makes the ribs simmer instead of brown.
5. Cook in batches.
Lay two or three strips in the skillet without overlapping them.Cook for about 3–4 minutes on the first side, then turn and cook for another 2–4 minutes, adjusting for the thickness of the ribs and the heat of the pan.Reduce the heat if the coating darkens rapidly before the meat is cooked.
Use a thin-tip food thermometer, inserted from the side into the thickest meaty part without touching bone, to check for at least 63°C (145°F).Follow any stricter cooking instructions on the meat package.Transfer each finished batch to a clean plate and let it rest for at least 3 minutes before cutting or eating.Color and dark grill marks alone do not tell you the internal temperature.
If burnt residue builds up between batches, take the pan off the heat, let it become safe to handle, wipe it carefully and reheat before continuing.Use clean tongs for the cooked ribs and discard the marinade that has touched raw beef.
Let excess marinade drip off and cook the ribs in a single layer.
6. Rest, cut and serve.
After resting, sprinkle the ribs with sliced green onion and sesame seeds.Use clean kitchen scissors or a knife to cut between the bones, or cut the cooked meat away from the bones into bite-sized pieces.Do not cut through the bones themselves.
Serve with warm rice, lettuce and a little ssamjang if you like.For a small lettuce wrap, remove the meat from the bone, add it to a leaf with a little rice and sauce, fold it up, and eat.The ribs are already seasoned, so start with less dipping sauce than you think you need.
Rest the ribs, then cut between the bones and serve with fresh lettuce and rice.
A Few Tips
- Buy the right thickness. Thick braising ribs need a different method and will not become tender with these timings.
- Let excess marinade drip off. A thin coating browns better than a pool of sugary liquid.
- Watch the garlic and sugar. If the outside starts to scorch, lower the heat rather than trying to finish faster.
- Give each batch room. Ribs pressed tightly together release moisture and steam.
- Get the side dishes ready first. The final cooking moves quickly once the pan is hot.
Quick FAQ
Can I cook LA galbi on an outdoor grill?
Yes, thin LA-style ribs work well on a preheated grill.Drain excess marinade, grill over medium-high heat and turn as needed, moving the ribs away from flare-ups.Use the same minimum temperature and resting guidance rather than relying on a fixed minute count.
What can I use instead of Asian pear?
A ripe, peeled Bosc or Bartlett pear is a practical substitute in the same measured amount.The sweetness and texture will differ slightly.Do not replace it with the same quantity of kiwi or pineapple for a long overnight marinade, as those fruits can soften the meat much more aggressively.
Why are my ribs chewy?
Check the cut and thickness first.Very thick or lean ribs will not behave like thin, marbled barbecue ribs, and overcooking can make the meat tougher.The marinade contributes flavor, but it cannot turn any cut of beef into the right cut for this method.
Can I make it gluten-free?
Use certified gluten-free soy sauce or tamari, and check the labels on any serving sauces, including ssamjang.A gluten-free marinade does not make a wheat-containing dipping sauce gluten-free.
Can I freeze the marinated ribs?
Yes, freeze fresh marinated ribs promptly in meal-sized portions and use within about 2 months for best quality.Do not leave them marinating for days before freezing.Thaw in the refrigerator, then cook; remember that time spent thawing in the marinade also affects the texture.
Storage & Reheating
Refrigerate cooked ribs in shallow, covered containers promptly, within 2 hours of cooking, or within 1 hour when the temperature is above 32°C (90°F).Keep at 4°C (40°F) or below and use within 3 days.For longer storage, freeze cooked portions for up to 2 months for best quality.
Reheat just the portion you need in a covered skillet with a small splash of water, until it reaches 74°C (165°F).Uncover briefly at the end if you want to dry the surface a little.Gentle reheating helps avoid turning thin slices leathery.
More Korean Beef at Home
If you prefer boneless slices, try the Taste Korea bulgogi recipe.For a different style of rib dish, see galbijjim, Korean braised short ribs, which uses a longer, gentler cooking method.
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