Name: LA Galbi (Korean Marinated Short Ribs) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Korean
Ingredients: 1½ pounds beef short ribs, thinly sliced; 1 inch ginger, peeled; 4 garlic cloves; ¼ cup soy sauce; ½ teaspoon salt; ½ tablespoon sugar; ¼ cup mirin; ½ Korean pear (or apple); ¼ white onion; 2 tablespoons sake or cooking wine; ¼ cup water; ½ teaspoon black pepper; ½ tablespoon honey; 1 tablespoon vegetable or avocado oil for grilling; Green onions (optional); Sesame seeds (optional)

Get ready to fall in love with LA Galbi (Korean Marinated Short Ribs), a dish that’s practically a celebration on a plate! These thin-cut beef short ribs soak up a mouthwatering sweet and savory marinade, then grill up juicy, caramelized, and impossible to resist. Whether it’s a backyard BBQ, cozy weeknight dinner, or a friends-and-family potluck, LA Galbi (Korean Marinated Short Ribs) dazzles with unforgettable flavors and a signature tenderness that steals the show.

LA Galbi (Korean Marinated Short Ribs) Recipe - Recipe Image

Ingredients You’ll Need

The incredible magic of LA Galbi (Korean Marinated Short Ribs) comes from a handful of easy-to-find ingredients, each with a special role. The fresh aromatics, deep umami, and hint of sweetness create those iconic layers that’ll have dinner guests asking for seconds (and thirds!).

Beef Short Ribs (LA-style, thin cut): The star of the show—thin-cut for maximum marinade penetration and speedy, juicy grilling.
Ginger (1-inch piece, peeled): Brings zesty warmth and helps tenderize the beef.
Garlic (4 cloves): Unlocks classic Korean BBQ depth and aroma.
Soy Sauce (1/4 cup): Essential for deep umami and savory backbone.
Salt (1/2 teaspoon): Enhances every other flavor in the marinade.
Sugar (1/2 tablespoon): Balances the savoriness and encourages caramelization on the grill.
Mirin (1/4 cup): Adds gentle sweetness and a hint of fruitiness.
Korean Pear (1/2, or sub apple): Natural tenderizer with a light, sweet snap.
White Onion (1/4): Boosts savory flavor and moisture in the marinade.
Sake or Cooking Wine (2 tablespoons): Cuts through richness and adds complexity.
Water (1/4 cup): Helps the marinade soak evenly into every rib.
Black Pepper (1/2 teaspoon): Brings subtle heat and fragrance.
Honey (1/2 tablespoon): For irresistible, glossy sweetness.
Vegetable or Avocado Oil (1 tablespoon): The grilling essential to keep ribs from sticking and to boost that signature sear.
Green onions & sesame seeds (optional garnish): Fresh pops of color and nuttiness for a show-stopping finish.

How to Make LA Galbi (Korean Marinated Short Ribs)

Step 1: Prep Your Short Ribs

Start by peeling off the top membrane from your sliced beef short ribs—this is the secret to ultimate tenderness. Give them a good rinse under cold water to wash away any loose bone shards (especially important when the butcher has done the slicing for you), and then pat dry with paper towels. You’re building the foundation for perfect LA Galbi (Korean Marinated Short Ribs).

Step 2: Make the Legendary Marinade

Next, gather the ginger, garlic, soy sauce, salt, sugar, mirin, Korean pear, white onion, sake, water, black pepper, and honey. Pop everything into a blender or food processor, and blitz until smooth. The aroma alone at this stage will have you hungry for dinner before the grill even heats up!

Step 3: Marinate for Flavor Magic

Submerge your prepared short ribs in the marinade, ensuring each piece is generously coated. Let them soak up all that goodness in the fridge for at least two hours, but if time allows, go overnight—it’s the difference between great and mind-blowing LA Galbi (Korean Marinated Short Ribs).

Step 4: Preheat the Grill or Pan

About thirty minutes before you cook, pull the ribs out and let them come closer to room temperature for even grilling. Get your cast iron pan or outdoor grill smoking hot over medium-high heat. Add the oil right as you see those first wisps of smoke—this is your ticket to the addictive sear.

Step 5: Grill to Perfection

Carefully shake excess marinade off the ribs and place them on the hot surface. Grill each side for about two minutes, or until they develop rich, savory caramelization with those gorgeous grill marks. Work in batches if needed, and don’t fuss too much—quick cooking is part of LA Galbi’s signature tender bite.

Step 6: Garnish and Enjoy

As soon as the ribs come off the heat, sprinkle them with toasted sesame seeds and a handful of thinly sliced green onions, if you like. Serve your LA Galbi (Korean Marinated Short Ribs) piping hot, ready for a feast.

How to Serve LA Galbi (Korean Marinated Short Ribs)

Garnishes

For that pop of color and inviting aroma, garnish your LA Galbi (Korean Marinated Short Ribs) with a shower of toasted sesame seeds and thinly sliced green onions. These simple toppers elevate both the look and the flavor, making every bite feel special and restaurant-worthy.

Side Dishes

LA Galbi shines alongside fluffy steamed white rice, but to really evoke the spirit of Korean BBQ, serve with an array of crisp lettuce leaves, tangy kimchi, and spicy cucumber salad. These playful sides invite guests to build their own lettuce wraps, layering in rice, galbi, and pickles for a true hands-on experience.

Creative Ways to Present

Mix up your presentation for extra wow-factor. Try arranging the ribs on a sizzling platter with colorful grilled veggies, or place them on a party tray with rice balls and lots of banchan. For a fun potluck twist, pre-cut the ribs into bite-sized pieces with toothpicks for easy, juicy snacking.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep them in an airtight container in the refrigerator. The flavors deepen overnight, making for fantastic second-day meals, and the ribs stay juicy if you reheat them gently.

Freezing

LA Galbi (Korean Marinated Short Ribs) freeze beautifully—just pack the marinated (uncooked) ribs in freezer bags for up to two months. Thaw overnight in the fridge before grilling, and you’re just minutes away from a hassle-free BBQ feast.

Reheating

Reheat gently in a covered skillet over low heat with just a splash of water, or wrap ribs in foil and warm in the oven at 325°F. Avoid microwaving, which can toughen the meat—treat your LA Galbi with just a little care, and it rewards you every time.

FAQs

What exactly makes LA Galbi (Korean Marinated Short Ribs) different from traditional galbi?

The magic of LA Galbi is all in the cut—these short ribs are sliced across the bone into thin strips, which allows the marinade to soak in faster and makes for super-quick grilling. Traditional galbi uses thicker, English-style cuts, but LA style is famous for its tenderness and ease.

Can I use pork or chicken instead of beef for this recipe?

Absolutely! While beef is classic, the marinade works beautifully on thinly sliced pork or even boneless chicken thighs. Just be sure to adjust cooking times, since chicken may need a touch longer to cook through.

Do I need a grill, or can I make LA Galbi indoors?

No grill? No problem! A hot cast iron skillet or grill pan delivers excellent results indoors. Just make sure the pan is preheated until smoking for that caramelized, slightly charred finish you’re after.

Is it okay to marinate the ribs longer than overnight?

It’s best to keep marinating time under 24 hours. Much longer, and the pear and aromatics can over-tenderize the beef, making it mushy. Overnight is plenty for big flavor and tenderness.

Are there any gluten-free swaps for the marinade ingredients?

Yes! Substitute tamari or coconut aminos for the soy sauce, and double-check that your mirin and sake are gluten-free. LA Galbi (Korean Marinated Short Ribs) can be totally celiac-safe with these minor changes.

Final Thoughts

Don’t be surprised if LA Galbi (Korean Marinated Short Ribs) wins a spot in your regular recipe rotation. It’s a dish that delights with every bite—balanced, bold, and pretty easy to master. So gather your favorite people, fire up the grill, and prepare to make some flavor-packed memories. Give these Korean marinated short ribs a try, and watch them disappear faster than you can say “more, please!”