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LA galbi, Korean bbq ribs

LA Galbi (Korean BBQ Ribs)

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LA galbi is exquisite Korean bbq ribs originated from Korean immigrants in L.A. With the two step marinating, you will taste the most succulent Korean bbq ribs.
Course Dinner, Main Course
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword Asian pear, kiwi, Korean bbq ribs, Korean beef ribs, Korean pear, Korean soup soy sauce, LA galbi
Prep Time 15 mins
Cook Time 20 mins
Marinating time 6 hrs
Servings 4
Calories 246
Author Holly Ford


  • 2-1/2 lb beef short ribs
  • 1/2 large onion grated
  • 1/2 large Asian pear grated
  • 1/2 kiwi grated
  • 1/3 cup soy sauce
  • 2 tbsp Korean soup soy sauce (gukganjang)
  • 2 tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1 tsp freshly grated ginger or 1/4 teaspoon ginger powder
  • 1 tbsp Korean plum extract or rice wine optional
  • 1 tbsp sesame oil
  • 1/4 tsp freshly grated black pepper


  • Mix grated onion, pear, and kiwi in a shallow pan, layer the beef ribs and coat with the puree evenly all over. Cover and let them sit in a room temperature for 45-60 minutes or 2 hours in the fridge.
  • Remove the ribs from the puree marinade and scrape the most puree mixture off the ribs. Set aside.
  • Combine soy sauce, Korean soy sauce for soup, brown sugar, garlic powder, ginger, sesame oil, pepper and Korean corn syrup (if using) in a shallow pan. Mix well.
  • Return the ribs to the soy sauce marinade and coat evenly with the marinade. Cover and chill in the fridge for 4 hours at least or overnight.
  • When ready to cook, let the ribs to sit on a room temperature for 15 minutes. Heat grill or skillet over medium heat, place ribs and cook 2-3 minutes on each side or until they are done for your liking. Serve hot with rice.


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