LA Galbi (Korean BBQ Short Ribs)

Ingredients

• 1.36–1.81 kg (3–4 pounds), about 8 mm (⅓ inch) thickcross-cut beef short ribs (flanken or LA galbi cut)
• ½Korean or Asian pear (or 1 apple), grated
• 30 ml (2 tablespoons), about 6 plump clovesminced garlic
• ½ mediumonion, grated
• 5 ml (1 teaspoon), about 2.5 cm (1 inch) pieceminced ginger
• 120 ml (½ cup)soy sauce
• 120 ml (½ cup)water
• 45–60 ml (3–4 tablespoons)sugar
• 30 ml (2 tablespoons)honey
• 60 ml (¼ cup)cooking rice wine (Korean matsul, mirim or mirin)
• 30 ml (2 tablespoons)sesame oil
• 3scallions, finely chopped
• 2.5 ml (½ teaspoon)black pepper
• 5 ml (1 teaspoon), optionalsesame seeds

Instructions

1. 1

   Rinse the ribs

   Rinse the ribs to wash away bone dust and some surface blood, then drain them well. Lightly pound the meat with a tenderiser or stretch it out with your hands to help tenderise it; this is optional.

2. 2

   Blend the aromatics

   Blend the pear or apple with the onion, garlic and ginger as finely as possible. In a large bowl or container, mix these with all the other marinade ingredients.

3. 3

   Marinate the ribs

   Add the ribs and coat each piece in the marinade. Marinate for 6–8 hours, or overnight for the best results, turning the ribs halfway through. Thicker pieces need a longer marinating time.

4. 4

   Grill the ribs

   Heat a charcoal or gas grill, or a stovetop grill pan, to medium-high. Grill the ribs for 2–3 minutes on each side, turning them only once.

5. 5

   Broil the ribs

   Set the oven to broil and preheat it. Arrange the ribs in one layer on a broiling pan and place it on the top rack, usually about 15 cm (6 inches) below the broiler. Cook until slightly charred and caramelised, 5–6 minutes, then turn and cook for another 3–4 minutes, watching closely to prevent burning.

6. 6

   Pan-fry the ribs

   Preheat a large non-stick pan, then reduce the heat to medium. Arrange 4 or 5 ribs in one layer, depending on the pan size, and cook for 4–5 minutes. If the pan becomes dry, strain in some marinade; turn the ribs and cook for another 4–5 minutes, until the sauce has reduced away and the ribs are nicely browned.

What is LA galbi?

LA galbi is a Korean barbecue dish made with beef short ribs cut across the bones into thin strips, often called flanken-style ribs. The name is commonly associated with the Los Angeles-style cut, which makes the ribs easy to grill quickly.

This version pairs soy sauce, sesame oil and aromatics with pear or apple and a little sweetness. The fruit lends fragrance and helps the marinade cling to the thin slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 42g protein, 32g carbs, 62g fat.

The beef supplies most of the protein and fat, while the sugar, honey and fruit contribute carbohydrates. Soy sauce is the main source of sodium. Serve a moderate portion with rice and plenty of vegetables or kimchi for a more balanced plate.

Choosing and preparing the ribs

The cut: Look for cross-cut short ribs around 8 mm thick, sold as flanken or LA galbi cut. Thin, even slices cook at a similar pace and take on the marinade readily.

The rinse: Rinsing helps remove bone dust and some surface blood. Drain the ribs thoroughly so excess water does not dilute the marinade.

Building the marinade

Fruit and aromatics: Blend the pear or apple with onion, garlic and ginger until fine. A smooth mixture distributes more evenly over the ribs than larger pieces.

Balance: Soy sauce brings saltiness, while sugar and honey contribute sweetness and help the surface brown. Mirin or Korean cooking rice wine and sesame oil round out the flavour.

Marinating for flavour

The timing: Give the ribs 6–8 hours in the marinade, or leave them overnight for the best results. Turn them halfway through so both sides are well coated.

The thickness: Thicker pieces need longer than thin ones. Keep the ribs covered and chilled while they marinate.

Getting a browned finish

On the grill: Medium-high heat gives the ribs a browned, lightly charred exterior while keeping the cooking time short. Turn them once after 2–3 minutes per side.

Under the broiler: Place the pan about 15 cm below the heat and keep a close eye on the ribs, as the sweet marinade can darken quickly. In a frying pan, add strained marinade only if the pan starts to dry out, then cook until the sauce is gone and the ribs are browned.

How to serve LA galbi

Serve the ribs hot, with rice and simple sides such as kimchi or lightly dressed vegetables. Their savoury-sweet glaze works well alongside crisp, tangy accompaniments.

For a shared meal, put the ribs and side dishes in the middle of the table. Offer extra rice to soak up the rich juices.

Recipe notes & tips

• Use a blender to make the pear, onion, garlic and ginger mixture as fine as possible.
• Turn the ribs halfway through marinating so both sides spend time in the marinade.
• Bring the grill or pan to medium-high heat before adding the ribs.
• Cook the ribs in batches if needed to keep them in a single layer.
• Watch closely under the broiler, since the sweet marinade can burn quickly.

Variations

• Use apple: Replace the pear with one grated apple for a similar fruity note.
• Adjust the sweetness: Start with 45 ml sugar and add more to taste.
• Add plum syrup: Replace some of the sugar with Korean plum syrup to taste.
• Choose charcoal: Grill over charcoal for a smoky finish.
• Use a grill pan: Cook on a stovetop grill pan when outdoor grilling is not practical.

Common mistakes to avoid

• Skipping the drain: Wet ribs can dilute the marinade; drain them well after rinsing.
• Crowding the pan: Ribs piled together will brown less evenly; cook them in a single layer and work in batches.
• Turning too often: Frequent flipping interrupts browning; turn the ribs once during grilling.
• Leaving them unattended: The sweet marinade can char fast; stay nearby, especially under the broiler.
• Using too little marinating time: The ribs need 6–8 hours; marinate overnight for the best results.

How to store

Keep leftover cooked ribs in a covered container in the fridge for up to 3 days. Reheat in a pan over medium-low heat until hot, adding a small splash of water if they seem dry.

Frequently asked questions