LA Galbi (Korean BBQ Short Ribs) – Sweet, Savory, and Perfectly Grilled

LA Galbi (Korean BBQ short ribs) is one of my favorite Korean BBQ dishes – smoky, savory, and sweet in all the right ways. These thin beef ribs are sliced flanken-style across the bone, which helps them soak up the marinade and grill up fast with caramelized edges.

I didn’t grow up eating LA galbi – my mom never made it – so I only discovered it right before I left Korea, about 20 years ago. At the time, I kept seeing it on restaurant menus and assumed it was just traditional galbi made with imported beef from Los Angeles. Turns out, the magic is in the cut. Once I tried it, I was hooked – and now it’s one of my go-to BBQ recipes, especially when I want big flavor with minimal fuss.

What Is LA Galbi?

LA galbi (엘에이 갈비) is a Korean BBQ dish made from beef short ribs that are cut across the bone, rather than along it like traditional Korean galbi. This flanken-style cut creates thin strips with three small cross-sections of bone, making the meat quicker to marinate and faster to cook.

It’s commonly believed that LA galbi originated with Korean immigrants in Los Angeles who adapted traditional galbi to suit the local butchering style – hence the name “LA” galbi. Another theory suggests that “LA” refers to the word lateral, describing how the ribs are sliced. Either way, this dish has become a Korean BBQ favorite, both in Korea and abroad.

Why You’ll Love This Recipe

LA Galbi is bold, sweet, and just a touch salty – the kind that makes you go back for one more piece… and then another. 🙂 And honestly? Part of the joy is in the experience: eating with your hands, licking the sauce off your fingers, and getting a little messy. That’s what makes it so fun – and so satisfying.

Once it’s marinated, the meat cooks up fast – whether you’re grilling outdoors or using your oven broiler. It’s tender, juicy, and packed with that rich, sweet-savory flavor we all love in Korean BBQ. It’s also great for gatherings or meal prep – you can easily double the batch, and the ribs freeze beautifully right in the marinade.

What You’ll Need

• 800g / 1.8 lb LA galbi (Korean-style BBQ short ribs) – Available at Korean grocery stores or Korean butchers. If you see any sinew (the tough silvery membrane) or thick edge fat, trim it off before marinating for a cleaner bite and better texture. A little marbling is great – just avoid the chewy bits.
• 6 Tbsp regular soy sauce (I use Kikkoman.)
• 3 1/2 Tbsp dark brown sugar
• 2 Tbsp sweet rice wine (mirin)
• 70g / 2.5 oz apple (cored) – Royal Gala, Fuji, or Pink Lady work well. If you have Korean or Nashi pear instead, they’re even better for sweetness and tenderizing – just peel and remove the seeds before using.
• 70g / 2.5 oz onion
• 1/2 kiwi (seed area removed), about 40g / 1.4 oz
• 1 1/2 Tbsp minced garlic
• 1/2 tsp minced ginger
• A few sprinkles of ground black pepper

* 1 Tbsp = 15 ml

** Want to learn more about Korean pantry staples? Check out my Essential Korean Ingredients List for more tips!

How to Make LA Galbi

1. Soak the meat in cold water for 15 to 30 minutes to help draw out excess blood and impurities. Change the water once or twice during this time, especially if it becomes cloudy or you notice fat rising to the surface.

2. Meanwhile, add all the marinade ingredients to a blender and blend until smooth.

3. After soaking, pat the ribs dry thoroughly with kitchen paper and place them in a large sealable container. Pour the marinade directly over the meat, then use your hands (wearing food-safe gloves) to gently toss and coat each piece evenly right in the container. Once the meat is well coated, seal the lid and refrigerate.

4. Refrigerate the marinated meat for 12 to 24 hours, turning it once or twice during that time to ensure even absorption. This extended marination allows the enzymes from ingredients like pear, apple, or onion to gently break down the meat fibers while infusing every layer with deep, savory-sweet flavor. The longer rest makes a noticeable difference in both tenderness and complexity.

5. Take the meat out of the fridge about 15 to 30 minutes before cooking to bring it closer to room temperature.

6. Cook the ribs on a BBQ grill, in a skillet, or in the oven over medium-high heat. Grill both sides until nicely caramelized and cooked to your liking – it usually takes 2 to 3 minutes per side.

7. For a finishing touch, garnish the ribs with chopped green onions, toasted sesame seeds, or a sprinkle of crushed pine nuts. Serve with a bowl of warm rice, some kimchi, crisp lettuce leaves, and a spoonful of ssamjang (Korean BBQ dipping sauce) on the side—perfect for wrapping everything up into one delicious bite.

My Best Cooking Tips

I love cooking LA galbi in the oven – it’s hands-off, easy to clean up, and perfect when you’re making a bigger batch. I use the grill (broil) function.

Preheat your oven to 200°C (392°F) with the grill/broil setting on, and let it heat for about 5 minutes. Then place the marinated ribs on a wire rack set over a tray to catch any drips. If you’re not using a rack, you can use a baking sheet lined with parchment paper or foil – just note that this method may create a slight “boiling” effect from the marinade pooling on the tray.

Cook the ribs for 2 to 3 minutes on each side, or until nicely browned and caramelized. Because LA galbi is thinly sliced, it cooks fast – so keep a close eye on it to prevent overcooking or burning.

Once the meat is off the heat, it cools fast and the surface may look slightly dry – that’s just the protein setting as it cools. Don’t worry, it’ll still be tender and juicy inside. If you’re not serving them right away, loosely cover with foil to help retain heat and moisture.

Bonus Tip: How Michelin Chefs Make Short Ribs Extra Tender

I haven’t tested this method myself, but I’ve seen some Michelin-starred chefs use sous vide to take short ribs to the next level. Their process often starts with a quick sear over high heat, followed by marinating the meat in a container. After that, they transfer it to a vacuum-sealed bag (without too much excess marinade) and cook it low and slow at around 60°C (140°F) for up to 12 hours. This seems to help gently break down the collagen and turn the meat meltingly tender. A final high-heat grill—just one minute per side—adds that irresistible, smoky char.

If you have a sous vide machine at home, this could be a fun technique to try alongside the traditional method!

More Korean BBQ Recipes to Try

• Korean Pork BBQ – Juicy pork slices marinated in a sweet and savory sauce, then grilled to perfection – simple, bold, and so satisfying
• Chicken Bulgogi – Tender chicken marinated in a light, garlicky soy-based sauce – perfect for grilling or pan-cooking when you want something quick and flavorful.
• Beef Bulgogi – Thinly sliced beef in a sweet and savory marinade, grilled or stir-fried for that classic Korean BBQ flavor everyone loves.
• Grilled Gochujang Chicken – Smoky, spicy, and just a little bit sweet – this gochujang-glazed grilled chicken delivers serious flavor with minimal effort.