[Korean Recipe] Easy LA Galbi (Korean BBQ Short Ribs) at Home
LA Galbi is the quintessential Korean barbecue dish that everyone loves. Whether it's a festive holiday or a simple family gathering, these thin, flanken-cut short ribs are always the star of the show. The secret lies in a perfectly balanced marinade that tenderizes the meat while adding that iconic sweet and savory glaze.
Quick Summary
- Classic Flavor: A tried-and-tested marinade using Korean pear for natural sweetness and tenderness.
- Beginner-Friendly: No special equipment needed—you can use a grill, an oven broiler, or even a simple frying pan.
- Perfect for Prep: Marinate the meat a day in advance for a quick 10-minute cook time when you're ready to eat.
Ingredients
Servings: 4 people
- Meat: 3-4 lbs cross-cut beef short ribs (flanken/LA galbi cut, about 1/3-inch thick)
- The Fruit Base: 1/2 Korean pear (or 1 small apple) and 1/2 medium onion
- Aromatics: 2 tbsp minced garlic, 1 tsp minced ginger, 3 scallions (finely chopped)
- Liquid Seasoning: 1/2 cup soy sauce, 1/2 cup water, 1/4 cup mirin (cooking rice wine)
- Sweeteners: 3-4 tbsp sugar, 2 tbsp honey
- Finishers: 2 tbsp sesame oil, 1/2 tsp black pepper, 1 tsp sesame seeds (optional)
Step-by-Step Instructions
- Prepare the Ribs: Rinse the short ribs under cold running water to remove any bone dust. Drain well and pat dry with paper towels. You can lightly pound the meat with a tenderizer if you want them extra soft.
- Make the Marinade: Blend the pear (or apple), onion, garlic, and ginger until smooth. In a large bowl, combine this mixture with the soy sauce, water, sugar, honey, mirin, sesame oil, scallions, and black pepper.
- Marinate: Place the ribs in a large container or heavy-duty zip-top bag. Pour the marinade over the meat, ensuring every piece is well-coated. Let it rest in the fridge for at least 6-8 hours (overnight is best for maximum flavor).
- Cook (Three Ways):
- Grill: Heat a grill to medium-high. Grill for 2-3 minutes per side until charred and caramelized.
- Broil: Place ribs in a single layer on a broiler pan. Broil 6 inches from the heat for 5-6 minutes, flip, and cook for another 3-4 minutes.
- Pan-Fry: Heat a non-stick pan over medium heat. Add ribs and a splash of marinade. Cook for 4-5 minutes per side until the sauce reduces and the ribs are nicely browned.
Tips & Substitutions
- Fruit Swaps: If you can't find Korean pear, use a Fuji apple. If using kiwi, use only 1/3 of a fruit per 2 lbs of meat, as kiwi tenderizes very aggressively and can make the meat mushy if left too long.
- Storage: Marinated raw galbi can be frozen in an airtight bag for up to 3 months. Thaw in the fridge before cooking.
- Serving Suggestions: Serve with steamed white rice, fresh lettuce leaves for wrapping, and a dollop of Ssamjang (Korean soybean paste dip).
- Side Dishes: Pairs perfectly with a fresh scallion salad (Pa Muchim) or a simple cucumber kimchi.
