LA Galbi (Korean BBQ Short Ribs)

Juicy Korean BBQ short ribs (LA Galbi) you can make at home! Thin flanken-cut beef ribs get a two-step marination with fruits and soy-garlic sauce for deep, sweet-savory flavor, then grill or broil to perfection — perfect for weeknight dinners or backyard BBQs.

I first tried LA-style galbi about three decades ago in San Francisco — if my memory’s right, my friend took me to this nice Korean restaurant where the ribs came out sizzling and fragrant. I was immediately intrigued.

The galbi looked completely different from what I’d eaten all my life — thinner, cut straight across the bone instead of the usual long Korean short rib cut. One bite of that sweet, smoky beef and I knew this version had its own charm.

LA galbi was born from Korean immigrants in Los Angeles who adapted to the American flanken-cut style, and honestly, I thank them every grilling season. The thinner cut soaks up marinade beautifully and cooks fast, perfect for impatient BBQ lovers like me.

The two-step marination I use here was a tip from a Korean friend who once took cooking classes with a well-known master chef in Seoul. She shared what she learned, and it completely changed how I make galbi. The rest is simple — two rounds of marinating that make the ribs extra tender and full of flavor. I’ll show you exactly how it works below.

Whether you’re grilling outdoors, broiling in the oven, or cooking indoors on a chilly day, these short ribs turn out succulent, caramelized, and seriously hard to stop eating. Once you try it, I think you’ll see why it’s been my go-to for years.

If you love Korean short rib dishes, you might also enjoy my Galbi Jjim (Korean Braised Short Ribs) and Galbitang (Beef Short Rib Soup) — both comforting and full of rich, deep flavor.

Why This LA Galbi Recipe Is the Best

If you’ve made galbi before, you already know the marinade can make or break it. The secret here is not just what’s in the sauce, but how it’s layered. My two-step marination method builds flavor in stages — tender first, then tasty.

The first round softens the meat so it stays juicy even after grilling, and the second brings that deep, sweet-savory glaze you expect from a great Korean BBQ rib. The difference is huge — you get meat that’s melt-in-your-mouth tender inside and beautifully caramelized outside.

I’ve tested this recipe more times than I can count, adjusting the timing and balance until it nailed that classic LA galbi flavor — sweet, garlicky, and a little smoky. Every batch disappears fast. Even my family, who’s eaten galbi all their lives, still says this one tastes straight out of a Korean BBQ restaurant.

Choosing the Right Short Ribs for LA Galbi

The secret to unforgettable galbi starts with good beef. The flanken-style cut (what we call LA galbi) is sliced thin across the bone — usually three small bone sections per slice. This style lets the marinade soak in fast and gives you that caramelized surface after grilling.

Look for well-marbled short ribs with even thickness — around ⅜-inch is ideal. Any thicker than ½-inch, and they won’t cook evenly. Korean or Asian grocery stores often sell pre-cut LA galbi ribs, but you can also ask a local butcher to slice English-cut ribs across the bone, about 3 ribs per slice.

How to Make the Best Marinade (Two-Step Method)

Step 1. Tenderize: Blend onion, pear, and kiwi (or use a fine grater) to make a smooth puree. This mixture gently breaks down the beef fibers and adds a natural sweetness.

Step 2. Marinade: Coat the ribs and let them rest for about 45 minutes at room temperature or 2 hours in the fridge. Scrape off the excess before moving on.

Common Mistake: Over-marinating with fruit puree. It can make the surface mushy — scrape it off before grilling for better browning.

Step 3. Flavor: Mix soy sauce, soup soy sauce, brown sugar, garlic, sesame oil, ginger, and black pepper. Massage this marinade into the ribs and chill at least 4 hours or overnight. Let them sit at room temperature before cooking. The result? Deep, layered flavor without losing tenderness.

How to Cook LA Galbi: Grill, Broil, or Pan-Sear

LA galbi cooks fast — that thin flanken cut means just a few minutes per side. No matter how you cook it, the key is high heat and a watchful eye.

I prefer to grill outdoors over medium-high charcoal for the best flavor, but you can also broil or pan-sear them indoors. Each method gives slightly different results:

• Grilling: brings out that smoky, restaurant-style flavor.
• Broiling: easy and mess-free for apartment cooking.
• Pan-searing: quick, great for weeknights, and helps you control caramelization.

My tip: don’t crowd the pan or grill. Give the ribs a little space so the sugars caramelize instead of steaming. A few seconds too long can burn the marinade — so keep tongs in hand and watch for that deep mahogany color.

You’ll find the step-by-step directions for grilling, broiling, and pan-searing in the recipe card below.

What to Serve With Korean BBQ Short Ribs

Korean BBQ is all about balance — rich grilled meat with crisp, refreshing sides. I always serve LA galbi with a bowl of steamed white rice, plenty of Pa Muchim (Green Onion Salad).

Wrap the ribs in lettuce or perilla leaves, add a dab of Ssamjang (Korean Dipping Sauce), and you’ve got the perfect bite. If you’re hosting a BBQ party, mix in some Samgyupsal (pork belly) for variety — the combination always wins over guests.

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.

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