LA Galbi Korean Short Ribs Classic

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LA Galbi is the Los Angeles-style take on Korean grilled short ribs, cut thinly across the bone for fast, caramelized cooking. The marinade balances soy sauce, garlic, ginger, and grated Asian pear, which both sweetens and tenderizes the meat. Grilled hot and fast, the edges char while the inside stays juicy and packed with sweet-savory flavor.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 18 gCarbs
• 1 gFiber
• 13 gSugar
• 36 gProtein
• 780 mgSodium
• 480 mgPotassium
• 45 mgCalcium
• 4 mgIron
• 3 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the ribs

• 3 lb beef flanken-style short ribs (about 1/3 inch thick, LA cut)
• 1/2 medium Asian pear, peeled and grated
• 1/2 small yellow onion, grated
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/3 cup soy sauce
• 1/4 cup brown sugar, packed
• 2 tablespoons honey
• 2 tablespoons rice wine (mirin)
• 2 tablespoons toasted sesame oil
• 1 teaspoon freshly ground black pepper
• 3 green onions, thinly sliced (whites and greens separated)
• 1 tablespoon toasted sesame seeds, for garnish

Directions

1. Place the short ribs in a large shallow dish or zip-top bag. In a medium bowl, whisk together the grated Asian pear, grated onion, garlic, ginger, soy sauce, brown sugar, honey, rice wine, sesame oil, black pepper, and the white parts of the green onions until the sugar dissolves.
2. Pour the marinade over the ribs, turning to coat every piece. Cover and refrigerate for at least 4 hours, preferably overnight, turning the ribs once or twice so the marinade reaches all surfaces.
3. Remove the ribs from the fridge 30 minutes before cooking to take the chill off. Pat each piece lightly with paper towels to remove excess marinade and bits of onion, which helps the meat sear rather than steam.
4. Heat a grill or grill pan over high heat until very hot, about 400 to 450 F. Lightly oil the grates. Lay the ribs flat across the bars so the bones run perpendicular to the grates for attractive grill marks.
5. Grill the ribs for 2 to 3 minutes per side for medium, flipping once with tongs. The thin cut cooks quickly; aim for a deep caramelized crust and just-cooked pink centers. Work in batches to avoid crowding.
6. Transfer the cooked ribs to a platter, tent loosely with foil, and let rest for 5 minutes so the juices settle.
7. Sprinkle with the sliced green onion tops and toasted sesame seeds, then serve immediately with steamed rice, lettuce leaves, ssamjang, and sliced garlic and green chilies on the side.

Cook’s Notes

• Use flanken-cut ribs cut across the bone, about 1/3 inch thick; thicker cuts will not absorb the marinade or cook evenly on a hot grill.
• Do not marinate longer than 24 hours; the enzymes in Asian pear will eventually turn the meat mushy.
• For a charcoal flavor, cook over a single layer of glowing coals rather than open flame to prevent the sugary marinade from igniting.
• If you cannot find Asian pear, substitute half a grated Fuji apple or 1 tablespoon of kiwi puree for similar tenderizing and sweetness.
• Bring the ribs to room temperature before grilling so the centers cook through before the sugars on the surface burn.

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