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Korean BBQ LA Galbi Ribs 갈비

Deeply marinated Korean BBQ ribs are my favorite meat dish of all time. These are so flavorful and juicy, you’ll require them at your next BBQ!

Korean BBQ LA Galbi

Galbi is my favorite type of Korean barbecue.  I think it’s something primal about enjoying meat off the bone {which also imparts a richer flavor}.  I find that it’s got the perfect ratio of fat and meat producing a juicy flavor that when soaked in sweet and savory Korean barbecue marinade, is out of this world delicious.  I’ve been known to settle in with a plate of these without even missing the rice, lettuce wraps or kimchi because I enjoy them that much.

So why the LA in La Galbi?  It’s said that this dish originated in Los Angeles.  Or it could be that it’s cut differently than how they do it in Korea.  Here, it is a thin flanken/LAteral cut (like bacon). Why galbi?  It means “ribs” in Korean.  As a southern girl, I’ve grown up on some of the best southern barbecue ribs and you can think of these as the best kind of Korean barbecue ribs.  With these, there is no need to brush extra sauce on them as they’re marinated overnight and seal in those flavorful juices as soon as the meat starts sizzling on the grill.  The natural sugars in the sauce help create a caramelized crust and it warms up a tangle of flavors that include but aren’t limited to garlic, ginger, and onion.  The sharp bite of these aromatics are softened by the honey and pear and the soy and soju/coke deeply penetrate the meat while injecting flavor and tenderness all at the same time.

I’m sure I don’t even have to tell you how incredible this smells out on the grill.  The smell alone instantly makes me think of grilling out with my family.  If you can’t find this cut of ribs at your market, you can either ask your butcher to do it for you by cutting them laterally in a thin flanken cut or substitute with bone-in ribeye {my second favorite cut}.  If all else fails, this marinade is even delicious on meatballs, turkey, pork or chicken.

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Korean BBQ Galbi
Prep time
Cook time
Total time
  • 3 lbs beef short ribs (thin, flanken/lateral cut ribs)
  • Freshly ground black pepper
  • 1 c soy sauce
  • ¼ c soju or coke
  • ¼ c sesame oil
  • 1 tb sesame seeds
  • ¼ c brown sugar or honey
  • ¼ c grated Asian pear (or bosc)
  • 5 cloves minced garlic
  • 1 ts grated ginger
  • 1 onion
  • 3 stalks green onions/chives
  • Salt (as needed)
  1. Make sure to rinse your ribs well. There are lots of tiny bone fragments that are not good to eat.
  2. Drain and set aside on a bed of onions and green onions/chives. Pepper both sides well.
  3. Blend all of your marinade together and pour it over your ribs. Massage it into your meat with your hands.
  4. Allow the marinade to penetrate into your meat for at least a few hours. Overnight is best.
  5. Bring to room temperature and cook over a hot grill.
  6. Best served with perilla/butter/bib/romaine leaves, hot pepper paste sauce, and grilled garlic and mushrooms.





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