LA Galbi (Thinly Sliced BBQ Short Ribs)

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LA Galbi (Thinly Sliced BBQ Short Ribs)

LA Galbi/Kalbi (엘에이 갈비) is one of my favourite Korean BBQ meats. It’s tender, sweet and slightly salty seasoned meat is quite addictive. Licking each finger as you eat each meat and bone piece is also another entertainment you could enjoy while BBQ-ing this LA Galbi.

I only discovered this delicious dish several years ago just before I left Korea (Unfortunately my mum never made this for me.) I have often seen the name at Korean restaurants in Korea, but I thought LA Galbi is the same as traditional Korean Galbi kind (including the shape and everything), except that the meat is imported from Los Angeles USA.

LA Galbi - just out of oven

LA Galbi – Just out of oven

Interestingly enough, the LA Galbi and so called ‘traditional Korean Galbi’ look quite different due to the way it is cut. Korean Galbi is cut in segments alongside the rib bone shapes and it is thicker while LA Galbi is cut through the rib bone, usually displaying three rib bone eyes. It is also thinner, hence easier to marinate and quicker to cook on a BBQ grill.

According to Korean encyclopaedia, there are two theories about the origin of the LA Galbi name.

  1. LA initial comes from rib bone being cut laterally.
  2. Korean immigrant community in Los Angeles using thinly sliced Galbi for grilled BBQ and this culture being brought back to Korea

Whichever is true, the taste of traditional Korean Galbi is the same as the LA Galbi if marinated and cooked the same way. (Though, I would think the tenderness and the texture might be different). Which one would you prefer? Korean Galbi? or LA Galbi? I think I am leaning towards LA Galbi. :D

LA Galbi (Thinly Sliced BBQ Short Ribs)

Ingredients

  • 800g LA Galbi meat (Beef short rib)
  • 7 Tbsp soy sauce
  • 3 ½ Tbsp dark brown sugar
  • 2 Tbsp cooking wine (or rice wine/sake/soju/mirin)
  • 2 Tbsp grated apple (I used red kind of apple not the green apple, if you can substitute this with Korean/Nashi pear that is even better)
  • 2 Tbsp grated onion
  • 1 ½ Tbsp minced garlic
  • 1/3 tsp minced ginger
  • 4 sprinkles of ground black pepper

 Steps

 LA Galbi marinating & cooking

  1. Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).
  2. While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).
  3. One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour out the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.
  4. Marinade the meat for about 3 hours at room temperature (24 -27 Celsius degree). Turn the meat over 2-3 times during this time, so that the meat gets marindated thoroughly. (You can also marinade this overnight in the fridge to give extra tenderness and flavour.)
  5. Place baking paper on a tray and line the meat on the tray. Grill it in an oven for 10 mins. (I cooked both side 5 mins each.) Alternatively you can cook it on a BBQ grill or pan.
  6. When both sides are all cooked, serve it on a plate & Enjoy.

  LA Galbi

LA Galbi

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LA Galbi (Thinly Sliced BBQ Short Ribs)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Korean
Serves: 2
Ingredients
  • 800g LA Galbi meat (Beef short rib)
  • 7 Tbsp soy sauce
  • 3 ½ Tbsp dark brown sugar
  • 2 Tbsp cooking wine (or rice wine/sake/soju/mirin)
  • 2 Tbsp grated apple (I used red kind of apple not the green apple, if you can substitute this with Korean/Nashi pear that is even better)
  • 2 Tbsp grated onion
  • 1 ½ Tbsp minced garlic
  • ⅓ tsp minced ginger
  • 4 sprinkles of ground black pepper
Instructions
  1. Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).
  2. While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).
  3. One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour out the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.
  4. Marinade the meat for about 3 hours at room temperature (24 -27 Celsius degree). Turn the meat over 2-3 times during this time, so that the meat gets marindated thoroughly. (You can also marinade this overnight in the fridge to give extra tenderness and flavour.)
  5. Place baking paper on a tray and line the meat on the tray. Grill it in an oven for 10 mins. (I cooked both side 5 mins each.) Alternatively you can cook it on a BBQ grill or pan.
  6. When both sides are all cooked, serve it on a plate & Enjoy.

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. what is oven temperature please?

  2. Going to try your marinade!! :D We love galbi and my kids know how to eat off bones so cleanly, too. ^_^

    • Let me know how you go! It’s great to hear that all of your family love galbi. (You’ve got well disciplined kids too! ;))

  3. Amazing! I don’t think I’ve ever made the marinade from scratch. Can’t wait to give it a try!

  4. Those are some nice looking lateral cuts of beef ribs! With some crisp lettuce and the topping sauce, I think I will be in heaven with this galbi. Thanks for the information about the origin of LA galbi.

    • I had this galbi with some crisp lettuce, perilla leaves and ssamjang sauce! It was so delicious that I didn’t talk much during the meal. :D Thanks for stopping by!

  5. Caroline in San Francisco says:

    Hi Sue, I believe the second explanation of the source for LA Galbi is accurate. At least that’s what we were told growing up in California. BTW, my non-Korean butcher knows of this cut of short ribs as “flanken cut” or “flanked style” ribs. So glad to found your web site again. Welcome back!

  6. These kind of meat cuts i can only get in my International market, and just got some yesterday. We love galbi and it’s like you said easier/faster to cook on the grill. Delicious pictures, making me hungry now! :D

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