LA Galbi (Korean BBQ Short Ribs) |
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5 from 4 votes

LA Galbi (Korean BBQ Short Ribs)

Learn how to make Korean bbq short ribs (LA Galbi)!
Prep Time4 hrs
Cook Time10 mins
Total Time4 hrs 10 mins
Course: Main
Cuisine: Korean
Keyword: galbi, Korean BBQ
Servings: 4
Calories: 857kcal
Author: Sue | My Korean Kitchen


  • 800 g LA Galbi meat (Korean BBQ short ribs) (1.8 pounds), This is available at a Korean grocery store or at a Korean butcher.
  • 7 Tbsp soy sauce
  • 3 1/2 Tbsp dark brown sugar
  • 2 Tbsp rice wine
  • 2 Tbsp grated apple , (Royal gala, fuji or pink lady is suitable. However if you can substitute the apple with Korean/Nashi pear that is even better)
  • 2 Tbsp grated onion
  • 1 1/2 Tbsp minced garlic
  • 1/3 tsp minced ginger
  • 4 sprinkles ground black pepper


  • 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).
  • While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).
  • 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.
  • Marinade the meat for at least 3 to 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.)
  • Take out the meat from the fridge 15 to 30 mins prior to cooking.
  • Cook the meat (on a BBQ grill or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy! – refer the note below for my preferred cooking method


Calories: 857kcal | Carbohydrates: 15g | Protein: 32g | Fat: 72g | Saturated Fat: 31g | Cholesterol: 152mg | Sodium: 1861mg | Potassium: 570mg | Sugar: 11g | Vitamin C: 1.7mg | Calcium: 43mg | Iron: 4.1mg