Juicy, smoky, flanken-cut short ribs marinated in soy, garlic, and Asian pear — the classic Korean galbi you love, made easy at home.
If you’ve ever had galbi (갈비) at a Korean BBQ restaurant, you know exactly what makes it unforgettable: the savory-sweet marinade, the sizzle of the grill, and the rich, beefy flavor with hints of sesame and garlic. This at-home version delivers all of that with just a few simple ingredients — and no special equipment.
LA galbi, a Korean-American twist on traditional galbi, uses thinly sliced short ribs cut across the bone (flanken-style). This cut is ideal for marinating deeply and cooking quickly — no slow braising required. Just 3–4 minutes per side on a hot grill or pan, and you’re done.
What Makes This Galbi So Good?
The marinade is where the magic happens — a perfect balance of soy sauce, brown sugar, sesame oil, and grated Asian pear. That pear isn’t just for sweetness: it naturally tenderizes the meat, softening even the chewiest short rib cuts.
Let the ribs marinate overnight, and they soak up every drop of flavor. Once grilled, the meat develops beautifully charred edges and stays tender inside. It’s the ultimate blend of bold Korean flavor and effortless home cooking.
Final Thoughts
This Korean BBQ short rib recipe is one of those reliable, showstopping dishes that always delivers. Whether you’re new to Korean cooking or you’ve been eating galbi your whole life, this LA-style version is simple, authentic, and deeply satisfying.
It’s a dish that brings people to the table — fast.
Korean BBQ Short Ribs (LA Galbi)
Ingredients
- For the Meat:
3 lbs LA-style beef short ribs (thin-cut across the bone, about ¼ inch thick)
- Marinade:
½ cup soy sauce (regular)
⅓ cup brown sugar
¼ cup rice wine (mirin or sake) or apple juice
2 tbsp sesame oil
1 Asian pear (or ½ a ripe pear or apple), grated
1 small onion, grated or very finely minced
4 cloves garlic, minced
1 tbsp grated ginger
1–2 tbsp toasted sesame seeds
½ tsp black pepper
Optional: 1–2 green onions, finely chopped
- Optional Additions:
1 tbsp gochujang (Korean chili paste) for mild heat
1 tsp fish sauce (adds depth)
A splash of Coke or Sprite (traditional trick for tenderizing)
Directions
- Prep the ribs
Rinse ribs under cold water to remove bone fragments.
Soak in cold water for 15–30 minutes (optional, but helps draw out excess blood for a cleaner flavor).
Pat dry thoroughly. - Make the marinade
In a bowl or blender, mix all marinade ingredients until smooth. The grated pear and onion should make it slightly thick and sticky. - Marinate
Place ribs in a large zip-top bag or shallow dish.
Pour marinade over, making sure all pieces are coated.
Marinate at least 8 hours, preferably overnight in the fridge. - Cook
Grill Method (ideal): Preheat grill to medium-high. Grill 3–4 minutes per side until nicely charred and cooked through.
Pan-fry Method: Use a cast iron skillet or grill pan. Sear on medium-high heat, 2–3 minutes per side, in batches. - Serve
Slice into individual bone sections if desired.
Garnish with sesame seeds and scallions.
Serve with steamed rice, kimchi, and ssamjang (Korean dipping sauce), or wrap in lettuce leaves with sliced garlic and gochujang.
Notes
- The pear tenderizes the meat naturally
The balance of salty-sweet is key to galbi
Long marinating helps soften the tough short rib cuts and infuses deep flavor
High heat gives that signature Korean BBQ char
