LA Galbi (Korean BBQ Short Ribs)
LA galbi is beef short ribs cut thin across the bones, so every long strip carries three or four small oval bones along one edge. Because the meat is only about 1 cm thick, a few hours in a marinade of soy sauce, brown sugar, grated Asian pear and onion is enough to season it all the way through. On a hot grill the sugar browns and chars in spots within minutes. At the table, snip the strips into pieces with kitchen scissors and wrap them in lettuce with a spoonful of rice.
By Mei Lin Tan
Published
- Prep Time
- 20 mins
- Cook Time
- 30 mins
- Marinate
- 4 hrs
- Total Time
- 4 hrs 50 mins
- Servings
- 4 servings
How do you make LA Galbi (Korean BBQ Short Ribs)?
Wipe 1.2 kg flanken-cut beef short ribs, about 1 cm thick, free of bone dust and pat them dry. Marinate them covered in the fridge for 4-24 hours in 6 tbsp soy sauce, 3 tbsp brown sugar, grated Asian pear and onion, garlic, rice wine, sesame oil and pepper. Grill over medium-high heat 3-4 minutes a side, until charred in spots and 63°C (145°F) in the meatiest part.
- Total time
- 4 hrs 50 mins
- Calories
- 670 per serving
- Protein
- 36 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Grilling
Ingredients
Ribs
Marinade
To grill and serve
Equipment
Gas or charcoal grill · Instant-read thermometer · Long tongs · Kitchen scissors · Fine grater · Large bowl · Large zip-top bag or shallow dish with a lid · Paper towels
Quick Directions
Wipe and dry the ribs
Wipe off bone dust with damp paper towels and pat the ribs dry.
Make the marinade
Stir the marinade ingredients together until the sugar dissolves.
Marinate in the fridge
Coat the ribs and refrigerate, covered, for 4-24 hours.
Heat the grill
Heat the grill to medium-high and oil the grates.
Grill the ribs
Grill 3-4 minutes a side until charred in spots and 63°C (145°F) inside.
Rest, snip and serve
Rest for 3 minutes, snip between the bones and serve with rice and lettuce.
Step-by-Step Instructions
Every step for making la galbi (korean bbq short ribs), written out in full.
Wipe and dry the ribs
Wipe the cut edges of the bones with damp paper towels to remove the bone dust and small bone chips left by the butcher's saw. Pat them dry all over with fresh paper towels, then wash your hands.
Make the marinade
In a large bowl, stir together the soy sauce, brown sugar, grated pear, grated onion, garlic, rice wine, sesame oil, black pepper and water until the sugar dissolves.
Marinate in the fridge
Put the ribs in a large zip-top bag or a shallow dish, pour in the marinade and turn the ribs so every piece is coated. Seal or cover and refrigerate for at least 4 hours and up to 24 hours, turning them once or twice so they season evenly.
Heat the grill
Heat a gas or charcoal grill to medium-high, about 230°C (450°F) with the lid closed, and leave one side cooler if you can. Scrub the grates clean, then wipe them with a wad of paper towel dipped in the vegetable oil and held in tongs.
Grill the ribs
Lift the ribs out of the marinade, letting the extra drip back, and lay them across the grates in one layer, in two batches if they don't all fit. Discard the leftover marinade. Grill with the lid open for 3-4 minutes a side, until deep brown, sticky and charred in spots. Dripping fat causes flare-ups and the sugary marinade scorches quickly, so stay at the grill and slide any strip that starts to blacken over to the cooler side. Beef is safe at 63°C (145°F), followed by a 3-minute rest. A rib this thin is hard to probe from the top, so slide an instant-read thermometer in sideways into the meatiest part, away from the bone.
Rest, snip and serve
Use clean tongs, or wash these, to move the cooked ribs to a clean platter, and let them rest for 3 minutes. Snip between the bones with kitchen scissors into bite-size pieces, each with a little bone attached, or leave the strips whole. Scatter with the green onions and sesame seeds and serve with rice and lettuce leaves for wrapping.
Recipe Tips
- Ask for flanken-cut or LA-style short ribs about 1 cm thick. They are cut across the bones, so each strip has 3 or 4 small oval bone pieces. Thick English-cut ribs with one long bone need slow braising instead, as in galbi jjim.
- Grate the pear and onion on the fine side of the grater so the pulp clings to the meat. Their enzymes soften the ribs over a few hours, but after more than 24 hours the surface can turn soft and mealy, so grill them by then.
- Keep the heat at medium-high rather than high. Brown sugar and pear burn fast, and burnt sugar tastes bitter. You want dark, sticky edges with a few charred spots, not a black crust.
- To get ahead, marinate the ribs the day before and keep them covered in the fridge for up to 24 hours, or freeze them raw in the marinade for up to 3 months. Either way, dinner is then about 30 minutes away.
Variations
- Oven broiler (top grill): set a rack over a foil-lined baking sheet and lay the ribs on it in one layer. Broil about 10 cm from the heat for 4-5 minutes a side, until browned and bubbling at the edges and 63°C (145°F) in the meatiest part. Broilers vary, so watch closely.
- Stovetop: cook the ribs in a cast-iron grill pan or heavy skillet over medium-high heat for 3-4 minutes a side, in batches. Turn on the extractor fan, and wipe out the pan between batches if burnt marinade builds up.
- Boneless: use ribeye or chuck eye steak cut 1 cm thick. Marinate it the same way and grill for 2-3 minutes a side, until 63°C (145°F) in the thickest part.
Nutrition (per serving)
| Calories | 670 |
|---|---|
| Protein | 36 g |
| Carbs | 21 g |
| Fat | 47 g |
| Saturated fat | 18 g |
| Fibre | 2 g |
| Sugar | 14 g |
| Sodium | 1430 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate grilled ribs in an airtight container within 2 hours of cooking and eat them within 3 days. Raw ribs in their marinade keep for up to 24 hours in the fridge.
- Freezer
- Freeze the raw ribs in their marinade, flat in a freezer bag, for up to 3 months, and thaw overnight in the fridge before grilling. Grilled ribs freeze for up to 2 months.
- Reheat
- Reheat in a covered skillet over medium heat with 2 tbsp water for 4-5 minutes, turning once, or in a 180°C (350°F) oven under foil for about 10 minutes, until hot through and 74°C (165°F).
LA Galbi (Korean BBQ Short Ribs) FAQs
What is LA galbi?
Galbi means ribs in Korean. LA galbi is beef short ribs cut thinly across the bones, marinated in soy sauce, sugar, pear and garlic, and grilled. The name is usually traced to Korean cooks and butchers in Los Angeles who made the cut popular, though some say LA stands for "lateral", after the direction of the cut.
What cut of meat do I need for LA galbi?
You need flanken-cut, or cross-cut, beef short ribs about 1 cm thick, with 3 or 4 small bones in each strip. Asian grocers and many butchers sell them ready-cut, often labelled LA-style or Korean-style. Otherwise, ask the butcher to cut short ribs across the bone at 1 cm.
How do I know when LA galbi is done?
The outside should be deep brown and sticky with a few charred spots. Beef is safe at 63°C (145°F) with a 3-minute rest. Because the ribs are thin, slide an instant-read thermometer in sideways into the meatiest part, away from the bone, to get a true reading.
Can I make LA galbi without a grill?
Yes. Broil the ribs on a rack over a foil-lined baking sheet, about 10 cm from the heat, for 4-5 minutes a side. Or cook them in batches in a cast-iron grill pan or heavy skillet over medium-high heat for 3-4 minutes a side. Either way, cook until browned and 63°C (145°F) in the meatiest part.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
