Charred Korean BBQ short ribs on a white plate with sesame seeds and fresh scallions, restaurant-style plating

Dinner

Korean BBQ Short Ribs (LA Galbi)

Name: Korean BBQ Short Ribs (LA Galbi)
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lbs (1.4 kg) LA-style beef short ribs (thin-cut across the bone, about 1/4 inch / 6 mm thick); 1/2 cup (120 ml) soy sauce (regular); 1/3 cup (67 g) brown sugar; 1/4 cup (60 ml) rice wine (mirin or sake) or apple juice; 2 tbsp (30 ml) sesame oil; 1 Asian pear (or 1/2 a ripe pear or apple), grated; 1 small onion, grated or very finely minced; 4 cloves garlic, minced; 1 tbsp (10 g) grated ginger; 1–2 tbsp (10–20 g) toasted sesame seeds; 1/2 tsp (2.5 g) black pepper; Optional: 1–2 green onions, finely chopped; Optional: 1 tbsp (17 g) gochujang (Korean chili paste) for serving; Optional: 1 tsp (6 g) fish sauce (for marinade depth); Optional: a splash of Coke or Sprite (traditional trick for tenderizing)

Tender, juicy Korean BBQ short ribs marinated in soy, garlic, and Asian pear. This LA galbi recipe delivers authentic flavor and restaurant-style char in 15 minutes.

4.3 (6)

Prep

20 min

marinate

8hr

Cook

8 min

Total

28 min

Serves

Style

🍽 Elevated

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Originally Published May 2025•Last Updated May 2025

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 savoury-sweet marinade, the sizzle of the grill, and the rich, beefy flavour 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 stays tender and cooks quickly on a hot grill.

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.

Ingredients

Servings:

3 lbs (1.4 kg) LA-style beef short ribs (thin-cut across the bone, about 1/4 inch / 6 mm thick)
1/2 cup (120 ml) soy sauce (regular)
1/3 cup (67 g) brown sugar
1/4 cup (60 ml) rice wine (mirin or sake) or apple juice
2 tbsp (30 ml) sesame oil
1 Asian pear (or 1/2 a ripe pear or apple), grated
1 small onion, grated or very finely minced
4 cloves garlic, minced
1 tbsp (10 g) grated ginger
1–2 tbsp (10–20 g) toasted sesame seeds
1/2 tsp (2.5 g) black pepper
Optional: 1–2 green onions, finely chopped
Optional: 1 tbsp (17 g) gochujang (Korean chili paste) for serving
Optional: 1 tsp (6 g) fish sauce (for marinade depth)
Optional: a splash of Coke or Sprite (traditional trick for tenderizing)

Instructions

Prep
1
Rinse the 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 flavour). Pat dry thoroughly.
Marinade
2
In a bowl or blender, mix all marinade ingredients until smooth. The grated pear and onion should make it slightly thick and sticky.
3
Place the ribs in a large zip-top bag or shallow dish. Pour the marinade over, making sure all pieces are coated. Marinate for at least 8 hours, preferably overnight in the fridge.
Cooking
4
Grill Method (ideal): Preheat the grill to medium-high. Grill for 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 for 2–3 minutes per side, in batches.
Serving
5
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.

FAQ

How long can I marinate LA galbi before cooking?+

You can marinate the ribs for 2–24 hours in the refrigerator; 6–8 hours is ideal for deep flavor without the meat becoming mushy. If you're short on time, even 1 hour will add noticeable taste, but avoid going beyond 24 hours as the pear enzymes can break down the meat too much.

Can I make the marinade ahead of time?+

Yes, you can prepare the marinade up to 2 days ahead and store it in an airtight container in the fridge. Just mix it fresh with the ribs when you're ready to marinate, since the grated pear and onion can separate or oxidize over time.

What do I do if I can't find LA-style short ribs?+

You can substitute with flanken-cut short ribs (also thin-sliced across the bone) or use boneless beef chuck cut into thin strips, though the presentation won't be quite the same. Regular thick-cut short ribs will work but need 30–40 minutes to cook instead of 10–15 minutes.

How do I prevent the ribs from burning on the grill?+

Pat the ribs dry before grilling and keep your heat at medium-high rather than max; the sugar in the marinade caramelizes quickly, so monitor closely and move them to a cooler zone if they're darkening too fast. Grill for just 2–3 minutes per side for thin LA galbi.