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Maria's LA Galbi (Korean BBQ Short Ribs) Recipe

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Maria Kim, Merchandising & Digital Retailing


☐ 3 - 4 pounds cross-cut beef short ribs about 1/3-inch thick

☐ 1/2 cup soy sauce
☐ 2 tablespoons honey
☐ 2 tablespoons sesame oil
☐ 1/4 cup sugar
☐ 1/4 cup rice wine or mirin
☐ 3 scallions thinly sliced
☐ teaspoon black pepper
☐ 1 teaspoon sesame seeds (optional)
☐ 1/2 Korean/Asian pear, grated You can blend the pear together with the next three ingredients
☒ 1/2 medium onion, grated
☒ 2 tablespoons minced garlic (about 6 plump cloves)
☒ 1 teaspoon minced ginger (about 1 inch chunk

For the ribs:
Rinse the ribs to wash off bone dust, and drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This step helps tenderize the meat, but you can skip it if you want.

For the marinade:
Mix all marinade ingredients well. Marinate the meat for 6 8 hours (overnight for best results). The thicker the meat, the longer you'll want to marinate.

Cooking the ribs:
It's best to grill LA galbi over charcoal or wood charcoal, but a gas grill or a grill pan over the stovetop works well. I sometimes broil them in the oven or simply pan-fry.

For CMHT colleagues:
To broil galbi in the oven, set the oven to broil and preheat.
Lay the meat in a single layer in a broiling pan and place it on the oven's top rack, usually about 6 inches below the broiler.
Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes.
Flip them over and cook for an additional 3 4 minutes.
Watch closely not to burn them.

Preparation Time:
Preparation Time:
Prep Time: 20 minutes Cook Time: 10 minutes Marinating: 8 hours
Personal Notes:
Personal Notes:
What is LA Galbi?
- One of the most popular barbecue dishes in Korean homes, especially for special occasions and gatherings such as the Christmas Holidays
- The galbi meat, marinated in a balanced sweet and savory sauce, is tender and succulent while still being well browned and caramelized on the outside
- Here is my 35 years' hands-on recipe for the perfect galbi marinade!

- The flanken cut, for which the ribs are cut thin across the bones, is also known as "LA galbi," which is named after the LA city where early Korean immigrants had started to use this cut to make galbi gui (grilled short ribs)

Galbi marinade
- People use all sorts of their secrete to tenderize short ribs, including kiwi, pineapple, etc. My favorite is Korean pear, which is a traditional ingredient used for galbi marinade to add organic sweetness and a juicy taste
- Grated onion and alcohol (or wine), in the marinade, also tenderize the meat. The key point is these ribs have a smooth balance of sweet and savory flavors!
- For convenience, you can blend the fruit, onion, garlic, and ginger in a mini blender
- Don't rush the marinating part! It would be best if you marinated the ribs for at least 6 8 hours. Overnight to 24 hours is better, which I always used to. The thicker the meat, the longer you'll want to marinate
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