LA Galbi (Korean BBQ Beef Short Ribs)

Ingredients

• 1.36 kg (3 lb)flanken-cut beef short ribs or butterflied short ribs
• as neededcold water, for soaking
• as neededextra oil, for brushing
• 60 ml (¼ cup)soy sauce
• 50 g (¼ cup)brown sugar
• 60 ml (¼ cup)mirin
• 60 ml (¼ cup)soju, or water or Sprite
• 15 ml (1 tbsp)sesame oil, or vegetable or rapeseed oil for a more neutral flavour
• 1Asian pear or Bosc pear, or a Fuji apple
• 6 clovesgarlic
• 1.3 cm (½ inch)piece of ginger
• ½ mediumonion
• 3–4spring onions
• 15 ml (1 tbsp), optionalgochugaru (Korean chilli flakes)
• 5 ml (1 tsp)coarsely ground black pepper
• 60–120 ml (¼–½ cup)water
• to tastesesame seeds
• to tastethinly sliced spring onions
• to serverice
• to servekimchi
• to servepickled radish
• to servelettuce leaves

Instructions

1. 1

   Soak the ribs

   If you wish, soak the ribs in cold water for about 1 hour to draw out excess blood and help the marinade penetrate. This step is optional.

2. 2

   Rinse the ribs

   Rinse the meat carefully under a gentle stream of cold water to remove any bone dust.

3. 3

   Dry the meat

   Set the ribs on paper towels while you prepare the marinade.

4. 4

   Prepare the fruit

   Peel the pear or apple and remove its core and seeds. Put it in a blender with the remaining marinade ingredients, starting with 60 ml (¼ cup) of the water; keep the rest in reserve.

5. 5

   Blend the marinade

   Blend the ingredients until completely smooth.

6. 6

   Coat the ribs

   Place the short ribs in a lidded container and pour over the marinade. Make sure the meat is covered, adding more water and mixing if needed.

7. 7

   Marinate the meat

   Cover the container and marinate for at least 1 hour. For best results, refrigerate overnight or for up to 24 hours.

8. 8

   Bring to temperature

   Take the ribs out of the fridge at least 30 minutes before grilling.

9. 9

   Grill indoors

   For an outdoor or indoor electric grill, preheat to medium-high and oil the cooking surface. Grill the ribs for about 3–4 minutes per side, basting with leftover marinade as they cook, until cooked through and lightly caramelised with grill marks.

10. 10

    Grill over coals

    Preheat and oil the barbecue grill. Cook the ribs quickly over high heat on both sides; cooking should take no more than 5 minutes. Baste with the leftover marinade as they cook.

11. 11

    Broil the ribs

    Set the oven grill to 230°C (450°F). Put the ribs on an oiled grill pan, with foil at the bottom of the oven to catch drips. Brush both sides with marinade and grill for about 4–5 minutes per side, until cooked and lightly caramelised.

12. 12

    Rest and garnish

    Rest the cooked ribs for at least a few minutes. Cut flanken-cut ribs into sections, then scatter over sliced spring onions and sesame seeds.

13. 13

    Serve the ribs

    Serve with rice, kimchi, pickled radish and soju.

What is LA galbi?

LA galbi is a Korean barbecue dish made with beef short ribs cut across the bones into thin strips, a style often called flanken cut. The name is associated with the Los Angeles Korean-American community, where this convenient cut became popular for grilling.

This version pairs soy sauce and brown sugar with fruit, aromatics and mirin. The pear or apple helps form a smooth marinade, while quick, hot cooking gives the thin ribs their characteristic caramelised edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 48g protein, 35g carbs, 56g fat.

The beef supplies most of the protein and fat, while brown sugar, pear or apple and mirin contribute carbohydrates and sugars. Rice adds further carbohydrate if served, but no quantity is specified here; pair a measured portion with kimchi, pickled radish and lettuce for a varied plate.

Choosing the ribs

Flanken cut: These thin strips have several small cross-sections of bone and cook quickly, so they suit the brief grilling times in the method.

Butterflied ribs: Use similarly thin pieces if that is what your butcher has available. Keep an eye on them as they cook, since thickness affects how quickly they are done.

Building the marinade

Fruit and aromatics: Blend the peeled, cored pear or apple with garlic, ginger, onion and spring onions until smooth. A smooth mixture coats the meat evenly.

Sweet and savoury: Soy sauce, brown sugar and mirin give the marinade its savoury-sweet balance; sesame oil adds a toasted note. Gochugaru is optional if you want a gentle chilli flavour.

Why rinse and dry?

Rinsing: A gentle rinse can remove gritty bone dust left on the cut ribs. Avoid a forceful stream that could splash water around the kitchen.

Drying: Resting the rinsed meat on paper towels before marinating removes excess surface water, helping the marinade cling to the ribs.

Marinating and timing

Minimum time: The recipe allows at least 1 hour of marinating, but recommends overnight in the fridge for a fuller flavour. It gives a maximum of 24 hours.

Before cooking: Take the ribs out of the fridge at least 30 minutes before grilling, as directed. Keep them refrigerated during the marinating period.

Grilling to the right texture

High heat: Thin ribs cook fast, so use a preheated, oiled grill and turn them after about 3–4 minutes per side on an electric or outdoor grill. Over coals, the stated total cooking time is no more than 5 minutes.

Broiler: The oven-grill option uses 230°C (450°F) and calls for 4–5 minutes per side. Look for cooked meat with light caramelisation, and use foil at the bottom of the oven to catch drips.

Serving the short ribs

Classic sides: Serve the ribs with rice, kimchi and pickled radish to contrast the rich, sweet-savoury meat with tangy, crisp accompaniments.

For wrapping: Lettuce leaves are listed among the serving ingredients and can be used to wrap bites of meat with the sides.

Recipe notes & tips

• Use the first 60 ml of water in the blender and add more only if the marinade needs thinning.
• Keep the ribs in a lidded container while they marinate so the mixture stays in contact with the meat.
• Oil the grill surface before adding the ribs to help prevent sticking.
• Baste with leftover marinade during cooking as directed.
• Rest the ribs for a few minutes before cutting them into sections.

Variations

• Use Fuji apple: Swap it for the pear if that is what you have.
• Make it milder: Leave out the optional gochugaru.
• Choose a neutral oil: Use vegetable or rapeseed oil instead of sesame oil.
• Swap the soju: Use water or Sprite in its place, as listed.
• Cook under the grill: Use the oven-grill method when a barbecue is not available.

Common mistakes to avoid

• Skipping the rinse: Bone dust can leave grit on the ribs; rinse gently under cold water.
• Adding all the water at once: Start with 60 ml and add the remainder only if needed.
• Using an unheated grill: Preheat the grill so the ribs can cook quickly and caramelise.
• Leaving the ribs on too long: Their thin cut cooks quickly; follow the stated times and watch for light caramelisation.
• Serving straight away: Rest the cooked meat for at least a few minutes before cutting.

How to store

Refrigerate leftover cooked ribs in a covered container and use within 3–4 days. Reheat until piping hot, using a pan or oven; avoid prolonged heating, which can dry out the thin meat.

Frequently asked questions