Korean BBQ
Why LA? 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. (Or delicious!) 
- 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)
- Make sure to rinse your ribs well. There are lots of tiny bone fragments that are not good to eat.
- Drain and set aside on a bed of Onions and Green Onions/Chives. Pepper both sides well.
- Blend all of your marinade together and pour it over your ribs. Massage it into your meat with your hands.
- Allow the marinade to penetrate into your meat for at least a few hours. Overnight is best.
- Bring to room temperature and cook over a hot grill.
- Best served with Perilla/Butter/Bib/Romaine Leaves, Hot Pepper Paste Sauce, and grilled Garlic and Mushrooms.
If you’re ever so lucky to have any left over, these are great made into burritos/tacos the next day. I take a steamed tortilla, lay down my meat, rice, sriracha or chopped up Kimchi, maybe some pepper jack, avocado/guac and tons of cilantro and it’s absolutely delish!
Since baby brother has been here, we’ve had it 3 times (if that’s any indication of how yummy it is)!
So, you could just have boring ole’ hot dogs at your next outing, or you could do it up like we do and mesh old with the new, Korean with American. (Tonight, I’ll be making a traditional Korean dinner with Tiramisu for dessert–more on that later).
Love & Lettuce Wraps
Your Squishy Monster ^.~
‹ Sweet Arrivals Korean BBQ LA Galbi Ribs 갈비 ›
What a beautiful dish my friend, a Korean BBQ sounds amazing
As always fantastic vlog!
Cheers
Choc Chip Uru
Oh geez I’m frickin hungry!!!
I do believe I can smell them from here, Squishy! Just to be sure, could you just waft a whiff my way? Oh yea!!! Thanks for explaining the name too. I didn’t know and now I do:)
Thanks for sharing…I’m coming to your house for dinner! Tiramisu too???
I’m curious to what the Asian Pear brings to this dish. Is this a traditional recipe? Thanks.
Oooooh… That sounds tasty!
Yeah, I’ve always wondered why LA…when galbi is Korean! I used to think it was because LA sounds so hip and cool, haha. Your bbq looks delish. I haven’t had Korean bbq for a long time, now that I don’t live with my mother’s awesome cooking.
Yum!
my fave recipe. gotta make it this week now… drool drool kekeke.
Mmmm LOVE Korean BBQ ribs!
Oh yum, I could eat this all day, everyday! Just my sort of dish!
I have had this wonderful dish before Angie! I LOVE IT! DELICIOUS! I LOVE the way you make it! ( Two different nail colors you have in this video Angie! Cool!) Thanks for sharing, Have a great day
( Love and prayers)
Les.
It’s not even lunch yet, but my stomach knows what’s great food! This is amazing… Adding soju huh, this sounds delicious. Oh I love Korean food! Saving this recipe -thank you for sharing!
This looks amazing! I definitely want to make it but, I don’t know if I can find that cut of meat. I will definitely try very hard to find it though. I can see why you’ve had it 3 times this week
Oh I had no idea that that was why LA Galbi was called that! These are one of my favourite dishes at a Korean restaurant-so tasty! Thanks for sharing the recipe!
My mouth is watering looking at this–that looks so amazing! I would never have guessed that the sauce had Asian pear, an ingredient I just love.
Thank you for sharing this recipe. i’m always on a lookout for simple Korean dishes that I can make at home. Now I just need to figure out where to get these thinly sliced ribs. They’re hard to find where I live.
Mmmmmm….I’m a huge fan of Asian styled ribs and these look irresistible! I bet they’re crazy delicious, too~
can I buy you a drink?
Only if it’s of the stinky, durian variety =D
I’m Korean and I never get sick of these =D Hope you’re well, Liz!!
Thank YOU. (I use this for thinly sliced ribeye for “bulgogi”) too…and it works well on Chicken, believe it or not =)
It brings a surprise element to the party…but not in a tight red dress “look at me!” kinda way
You can always pour this same marinade over thinly sliced ribeye. I dooo believe I’ll be having it for dinner again tonight (silly me) =D
I realize I completely bypassed it in the video, lol. It’s what’s in my first liquid bowl with the Soy Sauce and Sesame Oil, lol.
I’m always encouraging people to try Korean cuisine and this is a great “gateway.” Everyone I know loves it and I’m happy to hear that you enjoyed it too, Les!! Have a wonderful weekend, my friend!
Me too—we can both be fat ole’ ladies together =D
Meeee too. I hope you’re enjoying yourself, Libby!
Can’t wait to see yours, Unni!
Thank YOU Hope you have a great weekend!
I knew you’d appreciate it =D
I think that’s a valid idea too. Mama’s cooking is always the BEST!
Thanks, Ronda
It brings a subtle sweetness to the dish. I find that it penetrates the beef well and melts into the marinade–along with the sugar/agave/honey, it creates a soft sort of glaze to the ribs and isn’t too overwhelming and just enhances the savory/salty bite of the soy. Hope that helps =D
We neeed to come up with smella-vision or internata-vision LOL. C’mon over! Please bring tea and a healthy appetite
Aliens are always invited
You’re amazing and we’ll all miss you!!
Angie, ohmygod you have me drooling here, gurl! Not fair as it’s 2am haha! I’ve never seen galbi cut like this before – may have to hunt it down next year when I’m in the US! Is it just an LA thing, or can you get it elsewhere do you think? (say NY or San Fran?)
ok, this looks absolutely amazing and i need to make this asap
Thanks, y’all! =D
It’s definitely available everywhere—I remember eating a lot of chicken, pork and seafood in Korea so I hope you hunt some down in the states when you get here!!