Make the best LA Galbi at home with this proven recipe – it tastes better than what you find in restaurants! The distinct two-step marination guarantees juicy, tender Korean BBQ short ribs with an unmatched, exquisite flavor. Learn different cooking methods for perfect galbi every time.

LA galbi served with rice and other side dishes.

“I’ve been using this receipe for many years now. It is beyond the best. The meat is tender and delicious. I do recommand a 100%.”

Zainab

Juicy and succulent Korean BBQ short ribs, also known as LA galbi, are a popular beef dish in Korean cuisine. This particular style of short ribs is a favorite both at home and in Korean restaurants.

What’s great is that making LA galbi at home is both easy and simple. While it does require some time—mainly for marinating—the effort involved is minimal. This makes it ideal for cooking on a hot BBQ grill, broiling in the oven, or searing on the stovetop.

Korean beef short rib over a bowl or rice.

I’m excited to share an ultimate LA galbi recipe with you, one that outshines others. It comes from a friend who learned it from a renowned master chef in Korea, known for teaching exclusively to a select few.

This well-guarded secret recipe promises an upscale flavor that’s sure to impress. My friend shared a fantastic tip for preparing this delicious dish, and I believe you’re incredibly fortunate to learn it through this post.

It’s the best galbi I’ve ever made, and according to my family, it beats anything they’ve tasted in restaurants. After all, there’s something special about enjoying a favorite dish made by a loved one, right? It’s often unbeatable.

LA style Korean bbq ribs on a serving platter.

What Makes This Recipe Stand Out

Two-Step Marination Process

Unlike typical Korean galbi recipes that use a single marinade, this recipe introduces a two-step marination process that enhances the meat’s flavor and tenderness.

The first stage of marination involves soaking the short ribs in a blend of onion and fruit puree for a brief period (approximately 1-2 hours). The pear and kiwi in the puree contribute a mild sweetness, and their acids and enzymes significantly tenderize the meat without overdoing it.

After this stage, the puree is discarded along with any fine bone fragments, ensuring the meat retains a light and clean beef taste without the extra fibrous material from the puree.

Galbi Sauce

The second marination step uses a special galbi marinade sauce made with two types of soy sauce, brown sugar, garlic and ginger powder to deeply flavor the meat. This stage can last from 4 hours to overnight in the refrigerator, allowing the rich flavors to fully permeate the ribs.

This dual marination technique results in more succulent ribs with a clean taste profile, setting this recipe apart and above traditional methods.

LA style Korean bbq short ribs and other side dishes.

Traditional galbi vs LA galbi

Korean traditional galbi and LA galbi offer delicious takes on Korean BBQ short ribs, each with unique differences. The primary difference lies in the method of cutting the ribs.

Traditional Korean galbi features whole, bone-in short ribs, often butterflied for a thinner beef layer, and marinated in a flavorful soy sauce mix before grilling. This method delivers a deep, authentic taste cherished for generations in Korea. See my Galbi-jjim (braised beef ribs) and Galbitang (beef short rib soup) recipes as a reference.

LA galbi, named after Los Angeles where it gained popularity among Korean immigrants, or possibly from the term “lateral cut,” introduces a convenient twist to the classic. The ribs are sliced across the bone into thinner pieces for quicker marination and cooking, maintaining a tender texture and rich flavor.

Both versions are incredibly tasty and offer a unique Korean food experience. Whether you prefer the authenticity of traditional galbi or the convenience and tenderness of LA galbi, you’re in for a treat.

Korean Beef Short Ribs

Strips of LA style short ribs are shown in their package.

The key to delicious galbi lies in the quality of the meat. While high-quality Korean short ribs might be pricier, they’re a worthwhile investment for special occasions, promising a memorable Korean galbi experience.

How to select

Korean beef short ribs come in two different cuts, both of which are available in Korean markets or other Asian grocery stores.

  • English Cut: This cut features ribs that are separated and cut along the meat, with one bone per piece. It’s ideal for galbi jjim (braised short ribs) or can be butterflied for traditional galbi preparation.
  • Flanken Cut: Also known as LA Galbi, this is the cut I recommended for this recipe. The ribs are thinly sliced across the bones, usually including three bone sections per slice.
    • A 3/8-inch thick cut is most ideal, but make sure it’s no thicker than 1/2 inch.
    • The flanken cut tends to be more affordable than the English cut.

Ingredient Substitution Tips for the Recipe

  • Korean Pear: A traditional ingredient in galbi. If unavailable, sweet apple or Bosc pear from the local grocery stores are good alternatives.
  • Kiwi: A potent tenderizer. Use only half a kiwi to avoid compromising the meat’s texture. If kiwi is not available, substitute with pineapple chunks in the same amount for a similar effect.
  • Korean Soup Soy Sauce: Adds a unique umami and depth alongside regular soy sauce. Its distinct flavor enhances the dish’s overall taste.
  • Korean Plum Extract: A staple in Korean marinades, available at Korean markets. If you can’t find it, sweet rice wine makes a suitable substitute.

Marinating Korean Short Ribs

  • Start by blending onion, pear, and kiwi in a blender or a food processor until smooth. Alternatively, grate onion, pear, and kiwi into a smooth puree using a grater.
  • Next, pour the marinade over the ribs ensuring they are evenly coated with the puree.
    • 9×13-inch Pyrex pan would work the best
  • Let the ribs marinate at room temperature for 45-60 minutes, or refrigerate for 2 hours. Remove the ribs from the puree, scraping off excess puree.
  • In another dish, combine soy sauce, Korean soup soy sauce, brown sugar, garlic powder, ginger, sesame oil, and pepper. Mix well, then return the ribs to this marinade, ensuring even coating. Cover and refrigerate for at least 4 hours or overnight.
  • Before cooking, allow the ribs to reach room temperature for 15 minutes.

How to Cook LA Galbi

  1. Grilling: You can cook LA galbi on charcoal, gas grills, or a stovetop grill pan. In Korea, wood charcoal grills are popular in the restaurants. Heat your grill to medium-high and cook the ribs for 2-3 minutes on each side until they develop a nice crust around the ribs!
    • These ribs will not take long at all to cook since they are cut so thinly.
  2. Broiling: For oven broiling, set your oven to broil and preheat. Arrange the ribs on a broiling pan in a single layer, and place it about 6 inches below the broiler. Broil for 5-6 minutes until slightly charred, then flip and cook for another 3-4 minutes, keeping an eye to prevent burning.
  3. Pan Searing: To prevent burning from the sugary marinade, use a technique similar to quick braising. Preheat a large non-stick pan over medium heat, add the ribs in a single layer, and cook for 4-5 minutes.
    • If the pan dries, add a spoonful of remaining marinade. Flip the ribs and continue cooking for another 4-5 minutes until the sauce is absorbed and the ribs are well browned.
    • This method is great for when marinating time is short.

What to serve with

Korean beef short ribs pair perfectly with white rice and a variety of Korean traditional side dishes. Recommended sides include Pa Muchim (Green Onion Salad), Spicy Cucumber Salad, and Kkaennip Kimchi (Perilla Leaf Kimchi).

For more side dish ideas, explore my collection of Korean banchan. Also, wrapping these succulent BBQ ribs in lettuce with Ssamjang (Korean dipping sauce) is essential.

Gather a selection of salad greens and leaves to kick off your Korean BBQ party, as shown in my Samgyupsal post. Enjoy your Korean ribs with your loved ones!

Korean lettuce wrap with LA galbi.

More Popular Korean Beef Dishes

NOTE: This recipe was originally posted in February 2014. While the recipe itself remains unchanged, I’ve updated the images and added more information to enhance the content.

If you enjoy this recipe, please rate it and share your experiences in the comments below—I’d love to hear from you! On Instagram? Tag me to showcase your creation. For more delicious recipes, don’t forget to subscribe to our newsletter!

LA galbi served with rice and other side dishes.

Ultimate LA Galbi (Korean BBQ Short Ribs)

Make the best LA Galbi at home with this proven recipe. The two-step marination ensures juicy, tender Korean BBQ ribs with unbeatable flavor. Learn different cooking methods for perfect galbi every time. Tested for perfection!
5 from 6 ratings

Recipe Video

Ingredients

Instructions 

First Marination

  • Start by blending onion, pear, and kiwi in a blender or a food processor until smooth. Alternatively, grate onion, pear, and kiwi into a smooth puree using a grater.
  • Pour the marinade over the ribs ensuring they are evenly coated with the puree. 9×13-inch Pyrex pan would work the best. Let the ribs marinate at room temperature for 45-60 minutes, or refrigerate for 2 hours. Remove the ribs from the puree, scraping off the excess puree.

Second Marination

  • In another dish, combine soy sauce, Korean soup soy sauce, brown sugar, garlic powder, ginger, sesame oil, and pepper. Mix well, then return the ribs to this marinade, ensuring they're evenly coated. Cover and refrigerate for at least 4 hours or overnight.
  • Before cooking, allow the ribs to reach room temperature for 15 minutes.

How to cook LA galbi

  • Grilling: LA galbi can be grilled on charcoal, gas grills, or a stovetop grill pan. In Korea, wood charcoal grills are popular in the restaurants. Heat your grill to medium-high and cook the ribs for 2-3 minutes on each side until they develop a nice crust around the ribs! These ribs will not take long at all to cook since they are cut so thinly.
  • Broiling: For oven broiling, set your oven to broil and preheat. Arrange the ribs on a broiling pan in a single layer, and place it about 6 inches below the broiler. Broil for 5-6 minutes until slightly charred, then flip and cook for another 3-4 minutes, keeping an eye to prevent burning.
  • Pan Searing: To prevent burning from the sugary marinade, use a technique similar to quick braising. Preheat a large non-stick pan over medium heat, add the ribs in a single layer, and cook for 4-5 minutes. If the pan dries, add some marinade through a strainer. Flip the ribs and continue cooking for another 4-5 minutes until the sauce is absorbed and the ribs are well browned. This method is great for when marinating time is short.
Calories: 246kcal, Carbohydrates: 14g, Protein: 19g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 49mg, Sodium: 1640mg, Potassium: 439mg, Fiber: 2g, Sugar: 10g, Vitamin A: 16IU, Vitamin C: 10mg, Calcium: 27mg, Iron: 3mg
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