LA Galbi (Grilled Short Ribs)
Cross-cut beef short ribs marinated in a sweet soy-pear sauce and grilled until caramelized. Korean BBQ's showstopper, invented in LA's Koreatown.
Why This Recipe Works
- Pear + onion double-grate tenderizes and flavors simultaneously from two sources.
- Cross-cut bone-in ribs provide more beefy flavor than boneless cuts — the bone conducts heat and adds richness.
- Rice syrup glaze caramelizes into a dark, glossy crust without burning at high grill temperatures.
- Overnight marination lets the thick cut absorb flavors all the way through to the bone.
Born in Koreatown, Beloved in Korea
LA galbi is the rare dish that was invented in America and adopted back by its motherland. Korean butchers in 1970s Los Angeles needed a cut that would grill fast for Korean BBQ restaurants serving impatient diners. The cross-cut solution was so elegant that it traveled back to Seoul and became the default galbi preparation. Baek Jong Won's version — 6 million views — shows how this LA invention became a Korean Lunar New Year essential.
LA Galbi (Grilled Short Ribs)
🛒 Ingredients
- ✦3 lbs LA-style (cross-cut) beef short ribs
- ✦1/3 cup soy sauce
- ✦2 tablespoons brown sugar
- ✦2 tablespoons mirin
- ✦1 tablespoon sesame oil
- ✦1 Asian pear, grated
- ✦1/2 onion, grated
- ✦4 cloves garlic, minced
- ✦1 tablespoon fresh ginger, grated
- ✦1/2 teaspoon black pepper
- ✦1 tablespoon rice syrup (mulyeot)
- ✦Toasted sesame seeds for garnish
- ✦Butter lettuce and perilla leaves for wrapping
👨🍳 Instructions
01Step 1
Soak short ribs in cold water for 1-2 hours, changing water 2-3 times. This removes blood and excess salt from the bone.
02Step 2
Combine soy sauce, brown sugar, mirin, sesame oil, grated pear, grated onion, garlic, ginger, pepper, and rice syrup. Whisk into a smooth marinade.
03Step 3
Pat ribs dry. Pour marinade over, making sure every piece is coated. Cover and refrigerate for at least 4 hours, ideally overnight.
04Step 4
Preheat grill to high heat (or heat a grill pan until smoking). Remove ribs from marinade and let excess drip off.
05Step 5
Grill ribs for 3-4 minutes per side until charred and caramelized. The sugar in the marinade should create a dark, glossy crust.
06Step 6
Let rest for 2 minutes. Garnish with sesame seeds. Serve with lettuce, perilla leaves, ssamjang, and steamed rice.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of LA-style short ribs...
Use Flanken-cut short ribs (English cut)
Thicker — increase grilling time to 5-6 minutes per side
Instead of Asian pear...
Use Kiwi (half amount)
More aggressive tenderizer — don't marinate longer than 4 hours with kiwi
Instead of Rice syrup...
Use Corn syrup or honey
Honey caramelizes faster — watch for burning
🧊 Storage & Reheating
In the Fridge
Store marinated raw ribs for up to 2 days. Cooked ribs for 3 days.
In the Freezer
Freeze marinated raw ribs flat for up to 3 months. Thaw overnight in fridge.
Reheating Rules
Reheat on a hot grill or pan to restore char. Microwave works but you lose the crust.
❓ Frequently Asked Questions
Why are they called LA galbi?
Korean butchers in Los Angeles's Koreatown invented the cross-cut style in the 1960s-70s. They sliced short ribs thin across the bone (instead of between bones) to create faster-cooking, more marinate-friendly pieces for grilling. The cut went back to Korea and became the standard.
What is the difference between galbi and bulgogi?
Same marinade family, different cuts and methods. Galbi uses bone-in short ribs (thicker, chewier, more beefy). Bulgogi uses thinly sliced boneless sirloin or ribeye. Galbi is grilled as whole pieces; bulgogi is cooked in thin strips. Galbi is more premium.
The Science of
LA Galbi (Grilled Short Ribs)
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