Korean Galbi (LA Kalbi Short Ribs)

Sweet and savory marinated beef short ribs grilled to caramelized perfection — a Korean BBQ classic.

Details

Source	Traditional Korean recipe
Cuisine	Korean
Servings	4-6
Prep Time	20 minutes + 4-24 hours marinating
Cook Time	6-10 minutes
Storage	Fridge 3-4 days • Freeze 3 months (marinated, uncooked)

Ingredients

Short Ribs

Ingredient	Imperial	Metric
LA-style (flanken-cut) beef short ribs, cut ¼ inch thick across the bone	4 lb	1.8 kg

Marinade

Ingredient	Imperial	Metric
Soy sauce	½ cup	120 ml
Toasted sesame oil	3 tbsp	45 ml
Brown sugar	3 tbsp	40 g
Mirin (rice wine)	2 tbsp	30 ml
Rice vinegar	1 tbsp	15 ml
Asian pear, grated (see notes)	½ pear	½ cup / 120 g
Yellow onion, grated	½ medium	¼ cup / 40 g
Garlic, minced	5 cloves	1½ tbsp / 15 g
Fresh ginger, grated (1-inch piece)	1 tbsp	6 g
Water	2 tbsp	30 ml
Black pepper, freshly ground	½ tsp	1 g

Garnish

Ingredient	Imperial	Metric
Green onions (scallions), thinly sliced	2	2
Toasted sesame seeds	1 tbsp	9 g

Instructions

Prepare the Ribs

1. Rinse the short ribs under cold water. Place in a large bowl of cold water and soak for 30 minutes to draw out excess blood. Drain, rinse again, and pat dry with paper towels.

Make the Marinade

1. Combine soy sauce, sesame oil, brown sugar, mirin, rice vinegar, grated Asian pear, grated onion, minced garlic, grated ginger, water, and black pepper in a medium bowl. Whisk until the sugar is dissolved.

Marinate

1. Place the ribs in a large zip-lock bag or shallow dish. Pour the marinade over the ribs, making sure each piece is well coated.
2. Seal and refrigerate for a minimum of 4 hours, ideally overnight (up to 24 hours). Turn the bag or flip the ribs once halfway through.

Grill

1. Preheat a charcoal or gas grill to high heat (450-500°F / 230-260°C). Clean and oil the grates well — the sugar in the marinade will stick if grates are not properly oiled.
2. Remove ribs from the marinade, letting excess drip off. Place on the grill in a single layer.
3. Grill for 3-4 minutes per side, until nicely charred and caramelized. The thin cut cooks quickly — do not overcook or the meat will become tough.

Serve

1. Transfer ribs to a cutting board and let rest for 2-3 minutes.
2. Arrange on a platter and garnish with sliced green onions and toasted sesame seeds.

Serving Suggestions

• Steamed white rice
• Lettuce leaves for wrapping (butter lettuce or perilla leaves)
• Ssamjang (Korean dipping paste)
• Kimchi
• Quick-pickled radish (danmuji)

Notes

• The Asian pear is key. It acts as a natural tenderizer due to its enzymes and adds subtle sweetness. If unavailable, substitute ½ Bosc pear plus 1 tbsp (15 ml) apple juice.
• Flanken cut matters. Ask your butcher for short ribs cut across the bone, about ¼ inch (6 mm) thick. Korean grocery stores almost always carry this cut.
• Don't marinate longer than 24 hours. The pear enzymes can make the meat mushy.
• No grill? Use a cast-iron grill pan or broiler set to high, about 4 inches (10 cm) from the heat source, 3-4 minutes per side.