LA galbi, or LA 갈비, is one of those Korean BBQ dishes where the cut of meat does half the work. The ribs are sliced thinly across the bones, so the marinade gets into plenty of surface area and the meat cooks in just a few minutes.
The marinade is sweet, savory, garlicky, and lightly nutty from toasted sesame oil. Asian pear brings gentle sweetness and helps tenderize the beef, while onion, ginger, and soy sauce give it that unmistakable Korean BBQ depth. The supplied recipes consistently use this fruit-and-soy combination, with most recommending several hours or an overnight marinade.
The important part is not walking away from the grill. LA galbi is thin and the marinade contains sugar, so those edges can go from beautifully browned to burnt surprisingly quickly. Give the ribs space, watch the color, and pull them once they're caramelized and cooked through.
LA Galbi
Thin flanken-cut beef short ribs marinated in a Korean-style blend of Asian pear, soy sauce, garlic, onion, ginger, and sesame oil, then grilled until juicy with deeply caramelized edges.
Prep 20 min
Cook 10 min
Cuisine Korean
Yield
4 servings
Ingredients
Instructions
Rinse the short ribs under cold running water to remove any bone dust. For cleaner-tasting ribs, place them in a bowl of cold water for about 15 to 20 minutes, then drain and rinse once more. Pat the ribs well with paper towels. This brief soak is a common Korean preparation for removing excess blood from the surface.
Lightly pound the meat with a tenderizing mallet or gently stretch each strip with your hands. Don't flatten it aggressively; the goal is simply to loosen the meat a little.
Add the pear, garlic, onion, and ginger to a blender and pulse until very smooth. Transfer the puree to a large bowl. Stir in the soy sauce, water, brown sugar, honey, mirin, sesame oil, green onions, black pepper, and sesame seeds until the sugar is mostly dissolved.
Add the ribs and turn them several times so every surface is coated. Cover and refrigerate for at least 6 to 8 hours. Overnight is even better, especially if your ribs are on the thicker side. Turn the ribs once halfway through marinating so the seasoning reaches both sides evenly.
Take the ribs out of the refrigerator about 20 to 30 minutes before cooking. Let excess marinade drip off the meat. Don't leave thick pieces of garlic or ginger clinging to the surface, as they can scorch before the beef is ready.
Heat a grill, grill pan, or heavy skillet over medium-high heat. Lightly oil the cooking surface if needed. Arrange the ribs in a single layer without crowding them.
Grill for about 2 to 3 minutes on the first side, then turn and cook another 2 to 3 minutes. Look for browned edges, dark caramelized spots, and sizzling fat around the bones. Because the ribs are thin, they cook quickly; watch closely once the marinade starts darkening. The supplied recipes consistently place cooking time in roughly the 2-to-5-minute-per-side range depending on the method.
Transfer the cooked ribs to a cutting board and let them rest for 2 to 3 minutes. Cut between the bones into smaller pieces if desired.
Serve hot with steamed rice, kimchi, lettuce, perilla leaves, and ssamjang. For a classic ssam, place a piece of galbi on a lettuce or perilla leaf, add a little ssamjang and kimchi, fold it up, and eat it in one bite.
Notes & Variations
No Asian pear? Use a sweet apple such as Fuji or Gala. Bosc pear also works well. The supplied recipes repeatedly use apple or pear as the practical substitute for Asian pear.
Don't over-marinate with strong tenderizers. Kiwi works, but it is much more aggressive than pear. If you use it, keep the amount small and avoid leaving the beef in the puree for an extended period.
Pan-cooking: Sugar and fruit can burn in a dry skillet. Cook the ribs over medium heat and add a little strained marinade when the pan starts drying out; this works more like a quick braise and keeps the sauce from scorching.
Storage: Refrigerate cooked leftovers in an airtight container for up to 3 days. Reheat briefly in a hot skillet or microwave so the beef doesn't dry out. Uncooked marinated ribs can be refrigerated for a few days or frozen in their marinade, provided they're handled and stored safely.
Nutrition (approx., per serving): Calories: 641 · Protein: 43g · Carbs: 18g · Fat: 42g · Saturated fat: 15g · Cholesterol: 125mg · Sodium: 1650mg · Fiber: 1g · Sugar: 13g Estimated values based on the ingredients used; actual nutrition may vary depending on the beef's fat content, marinade absorption, and serving size.
FAQ
Can I use apple instead of Asian pear for LA galbi?
Yes, a sweet apple such as Fuji or Gala is a good substitute for Asian pear. The pear adds sweetness and helps tenderize the beef, but apple works nicely when Asian pears aren't available. Peel and core the apple before blending it into the marinade, and avoid using an excessively tart variety.
How long should I marinate LA galbi?
Marinate LA galbi for at least 6 to 8 hours, with overnight or up to 24 hours giving deeper flavor. Thicker pieces benefit from the longer end of that range. Turn the ribs once during marinating so the soy-based mixture seasons both sides evenly.
Why does my LA galbi burn before the beef is cooked?
The fruit and sugar in the marinade can caramelize very quickly, especially in a dry skillet. Use medium-high heat for grilling, don't crowd the ribs, and wipe off excess marinade before cooking; for pan-frying, add a little strained marinade when the pan dries out.
Can I cook LA galbi without a grill?
Yes, you can broil or pan-fry LA galbi indoors. For broiling, cook the ribs in a single layer about 6 inches below the broiler for roughly 5 to 6 minutes, flip, then cook another 3 to 4 minutes, watching closely for caramelization.
Can I freeze marinated LA galbi?
Yes, uncooked marinated LA galbi can be frozen in its marinade and thawed safely in the refrigerator before cooking. If you're making a large batch, freezing portions separately makes it much easier to pull out only what you need for a BBQ night. The supplied recipes specifically note freezing marinated ribs as an option.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She shares approachable Korean recipes — rice, soup, banchan, and fermented staples — explained simply for cooks outside Korea.
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