LA Galbi (Korean BBQ Short Ribs)

Galbi -Korean grilled beef short ribs 
Just in time for Labor Day weekend or end of summer grilling, I am updating my post for LA galbi (or kalbi, 갈비), grilled beef short ribs. This galbi recipe was originally posted on this blog back in August 2009. I decided to retake photos to update to this time tested recipe that I use all the time and everyone raves about. The recipe can be easily doubled or tripled, making it perfect for large groups of people.
Galbi - Korean grilled beef short ribs
As I previously explained in another galbi post, there are two different cuts for beef short ribs. The first one is English cut, which is when the ribs are separated and cut into short lengths. The English cut is used for galbi jjim (braised) or butterflied for grilling. The other is flanken cut, which is when ribs are cut thin across the bones. To Koreans, the flanken cut is also known as “LA galbi,” supposedly named after the city where early Korean immigrants started to use this cut to make galbi gui.
Galbi -Korean grilled beef short ribs
These days, people use all sorts of things to tenderize short ribs, which are a tough cut of meat, including kiwi, pineapple, cola, etc. My favorite is Korean/Asian pear, which is a traditional ingredient used for galbi. Grated onion and alcohol, in the marinade, also tenderize the meat. These ribs have a smooth balance of sweet and savory flavors!
It’s best to grill over charcoal or wood charcoal (sootbul, 숯불), but a gas grill or a grill pan over the stove top works well too. You can also broil galbi in the oven. 
Galbi -Korean grilled beef short ribs
LA Galbi (Korean BBQ Short Ribs)
Serves 4
  1. 3 - 4 pounds cross-cut beef short ribs (about 1/3-inch thick)
  1. 1/2 cup soy sauce
  2. 1/2 cup water
  3. 1/4 cup sugar
  4. 2 tablespoons honey
  5. 1/4 cup rice wine (or mirin)
  6. 2 tablespoons sesame oil
  7. 1/2 Korean/Asian pear, grated
  8. 1/2 medium onion, grated
  9. 3 scallions thinly sliced
  10. 2 tablespoons minced garlic
  11. 1 teaspoon minced ginger
  12. ½ teaspoon black pepper
  13. 1 teaspoon sesame seeds (optional)
  1. Rinse the ribs to wash off bone dust, and drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This step helps tenderize the meat, but you can skip it if you want.
  2. Mix all marinade ingredients well. Marinate the meat for 6 – 8 hours (overnight for best results). The thicker the meat, the longer you’ll want to marinate.
  3. Preheat the grill over medium high heat. Grill the short ribs, turning only once, 2 – 3 minutes on each side. It’s best to grill over charcoal or wood charcoal (soot bul), but a gas grill or a grill pan over the stove top works well too. (See note for the oven broiling method.)
  1. To broil galbi in the oven, set the oven to broil and preheat. Lay the meat in a single layer on a broil pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes. Watch closely not to burn them.
Korean Bapsang

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  1. Hi Hyosun! These short ribs look so juicy and tasty, the photos have done them justice :) I've been looking around for these short ribs at the butcher, though have yet to find them. These will be great for bbq with summer coming up!
  2. Hi Hyosun! Can I use mool yut (sp?) instead of honey? If so, clear or brown? Thank you! Kara
  3. such beautifully grilled and addictive summer treat,looks luscious with that yummy marinade :-)
  4. The ribs! I could eat a heaped plateful :) Thanks for the information about the two types of cuts.
  5. Oh my gosh! I'm so glad I found your blog. I have a husband who loves korean food so much. Specially galby!!! I was getting tired of cooking galby in the grill and now I know how to cook in the oven and It's great!!!! Thanks for sharing this :)
  6. Annyeonghaseyo! Just letting you know that your marinade's really good. Followed your recipe last night but I also added half a kiwi for a little extra enzyme action. Grilled the ribs up for lunch earlier and everybody enjoyed them. I love grilled meat and the Korean way of eating it as ssam makes me feel like I'm eating healthier and a little less guilty :)
    Oh by the way, this is off topic but when I watch Korean drama/variety shows, I sometimes see people eating brown eggs usually on trains or at the sauna. They look like boiled eggs but they're brown after peeling. How are they cooked?
    • Annyeonghaseyo! That's great! Thank you for letting me know. I have never made sauna eggs but remember one of my fellow bloggers posted about them. Here's her link:
    • Ah so that's how it's made. Interesting. Thank you for the info.
  7. Looks really delicious! !
  8. Hello Hyosun, I definitely try out this recipe. I love galbi and usually buy Korean BBQ galbi sauce but now with this recipe, I can make it from scratch. Wow! I will update you how my galbi turns out. I always buy the LA galbi cut, which is more tasty and authentic than the English cut. Thank you very much for sharing the recipe. Anne
    • Anne - I'm so glad to hear you'll make you own marinade. It's very easy and will be much more fresh and tasty! Enjoy!
  9. Halena shinn says:
    Hi! I made this twice. The first time turned out great as I used it right away. Second time, I froze the marinade in advance and it wasn't as tasty. Do you not recommend freezing the marinade? Do you know if this marinade would be good on chicken? Thanks!
  10. This marinade is also good on chicken and pork..I've tried both but beef is still the best match. My kids loved it everytime I cook it. Thanks for a great recipe.
  11. Regarding marination: do you marinate overnight in th refrigerator or in the freezer? If in the refrigerator, what's the maximum number of hours can it stay in refrigerator only?
  12. Hi Hyosun, Thank you for sharing this recipe! I've tried twice now and will my go to recipe for galbi because it's just so delicious! My family loved it too :)
  13. Lol..I always thought LA meant lateral not Los Angeles! I'm Korean, originally from LA!
  14. I have 3-4 lbs of thinly sliced chuck roast...I would like to use this recipe, but do you think it would work for the type of meat that I have?
    • Yes it will, but if it's thinly sliced, you'd be better off to use the bulgogi recipe: Enjoy!