Korean Galbi Short Ribs (LA-Style BBQ)

If you’ve ever been to a Korean BBQ restaurant, you know the intoxicating aroma of galbi — sweet, savory, garlicky short ribs sizzling over hot coals. This beloved Korean classic features LA-style flanken-cut beef short ribs marinated in a luscious blend of soy sauce, Asian pear, garlic, and sesame oil. The natural sugars in the pear tenderize the meat while adding a subtle sweetness that caramelizes beautifully on the grill.

Galbi literally means “ribs” in Korean, and it’s one of the most popular dishes for summer gatherings in Korea. The marinade does all the heavy lifting — just let the ribs soak overnight, fire up the grill, and you’ve got a showstopper that takes minutes to cook.

Ingredients

For the Galbi Marinade

• 3 lbs flanken-cut (LA-style) beef short ribs, cut 1/4 to 1/3 inch thick
• 1/2 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon rice wine (mirin) or dry sherry
• 1/2 Asian pear, grated (or 1/2 Bosc pear + 1 tablespoon apple juice)
• 6 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 3 green onions, finely chopped
• 1 teaspoon black pepper
• 1 tablespoon toasted sesame seeds

For Serving

• Steamed white rice
• Lettuce leaves (butter lettuce or perilla leaves) for wrapping
• Ssamjang (Korean dipping paste)
• Kimchi
• Sliced garlic cloves
• Sliced jalapeno peppers

Instructions

Step 1: Prepare the Ribs

Rinse the short ribs under cold water and pat dry. If you see any bone fragments, remove them. Place the ribs in a large ziplock bag or shallow dish.

Step 2: Make the Marinade

In a medium bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, rice wine, grated Asian pear, garlic, ginger, green onions, black pepper, and sesame seeds until the sugar dissolves.

Step 3: Marinate

Pour the marinade over the ribs, making sure every piece is well coated. Seal the bag (or cover the dish) and refrigerate for at least 4 hours, ideally overnight. The longer the ribs marinate, the more tender and flavorful they become.

Step 4: Grill

Preheat your grill to medium-high heat (400-450 degrees F). Remove the ribs from the marinade, letting excess drip off. Grill for 2-3 minutes per side until nicely charred and caramelized. Don’t overcook — these thin-cut ribs cook fast!

Step 5: Serve Korean BBQ Style

Transfer to a platter and cut between the bones with kitchen shears. Serve immediately with steamed rice, lettuce wraps, ssamjang, kimchi, and fresh garlic slices. To eat ssam-style: place a piece of lettuce in your hand, add rice, a piece of galbi, a dab of ssamjang, a slice of garlic, and wrap it up!

Recipe Details

• Prep Time: 15 minutes (plus 4+ hours marinating)
• Cook Time: 6 minutes
• Total Time: 4 hours 21 minutes
• Servings: 4-6

Tips

• Ask your butcher: Request “flanken-cut” or “LA-style” short ribs, cut 1/4 inch thick across the bone. This cut is essential for proper galbi.
• No Asian pear? Use a ripe Bosc pear or even 1/4 cup of unsweetened applesauce. Kiwi also works as a tenderizer — just don’t marinate longer than 2 hours with kiwi, or the meat gets mushy.
• Indoor option: Use a cast iron grill pan or broiler on high, 3 minutes per side.
• Make extra marinade: Double the sauce and reduce half on the stove for a glaze to brush on while grilling.

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