LA Galbi (Korean BBQ Short Ribs)

5 from 13 votes

LA Galbi (Korean BBQ Short Ribs)

Learn how to make LA Galbi — Korean BBQ short ribs marinated in a sweet, savory sauce and grilled (or oven-cooked!) to perfection.

Prep Time4

Cook Time10

Total Time4 10

Course: Main

Cuisine: Korean

Keyword: galbi, Korean BBQ, la galbi

Servings:

Calories: 857kcal

Author: Sue Pressey

Ingredients

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

Instructions

Soak the meat in cold water for 15 to 30 minutes to remove excess blood and impurities. Change the water once or twice during this time, especially if it becomes cloudy or develops floating fat.
Meanwhile, combine the marinade ingredients in a bowl. You can use a blender to speed up the process and create a smoother texture.
After soaking, pat the ribs dry thoroughly with kitchen paper and place them in a large sealable container. Pour the marinade directly over the meat, then use your hands (wearing food-safe gloves) to gently toss and coat each piece evenly right in the container. Once the meat is well coated, seal the lid and refrigerate.
Refrigerate the marinated meat for at least 3 to 4 hours, turning the pieces once or twice to help the marinade distribute evenly. If you have time, marinating overnight helps the flavor soak in more deeply — especially useful if you're planning ahead.
Take the meat out of the fridge about 15 to 30 minutes before cooking to bring it closer to room temperature.
Cook the ribs on a BBQ grill, in a skillet, or in the oven over medium-high heat. Grill both sides until nicely caramelized and cooked to your liking — it usually takes 1 to 2 minutes per side.
For a finishing touch, I like to garnish the ribs with chopped green onions, toasted sesame seeds, or a sprinkle of crushed pine nuts. Serve with a bowl of warm rice, some kimchi, crisp lettuce leaves, and a bit of ssamjang (Korean BBQ dipping sauce) on the side — perfect for wrapping everything up into a delicious bite.

Nutrition