Quick Recipe Version (TL;DR)
Quick Ingredients
- 2–2 1/2 lb (907–1134 g) flanken-cut beef short ribs (LA galbi), about 1/4 inch thick
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (30 ml) mirin (or 2 tbsp water + 1 tbsp sugar)
- 1 1/2 tbsp (22 ml) toasted sesame oil
- 6 garlic cloves, grated or minced (about 2 tbsp)
- 1 tbsp (10 g) grated fresh ginger
- 1/2 cup (120 g) grated Asian pear (or sweet apple)
- 1/3 cup (50 g) grated yellow onion
- 2 scallions, finely chopped
- 1 tsp freshly ground black pepper
- Scallion salad: 6 scallions + soy sauce, vinegar, sugar, gochugaru, sesame oil, sesame seeds
- To serve: cooked short-grain rice, crunchy lettuce leaves, ssamjang
Do This
- 1. Mix marinade (soy, brown sugar, mirin, sesame oil, garlic, ginger, pear/apple, onion, scallions, pepper).
- 2. Marinate LA galbi in a zip-top bag or shallow dish, refrigerated 4–12 hours (flip once).
- 3. Make scallion salad (pa muchim) and chill 10–20 minutes.
- 4. Stir together ssamjang; prep lettuce leaves and cook rice.
- 5. Preheat grill to high (500–550°F / 260–290°C); oil grates.
- 6. Grill ribs 1 1/2–2 minutes per side until caramelized and lightly charred.
- 7. Rest 3 minutes, then serve with rice, scallion salad, lettuce wraps, and ssamjang.
Why You’ll Love This Recipe
- Big flavor, fast cook: thin-cut short ribs caramelize in minutes over high heat.
- Tenderizing magic: pear (or apple) and a savory-sweet marinade help the meat stay juicy.
- Interactive and crowd-friendly: everyone builds their own lettuce wraps with rice, ssamjang, and scallion salad.
- Flexible cooking methods: grill outside, use a grill pan, or broil indoors with great results.
Grocery List
- Meat: flanken-cut beef short ribs (LA galbi), 2–2 1/2 lb
- Produce: Asian pear (or sweet apple), yellow onion, garlic, fresh ginger, scallions (8+), lettuce leaves (Bibb/Butter/Romaine), optional jalapeño or sliced garlic for serving
- Dairy: none
- Pantry: soy sauce, light brown sugar, mirin (or sugar), toasted sesame oil, rice vinegar, gochugaru (Korean red pepper flakes), toasted sesame seeds, short-grain rice, doenjang (Korean soybean paste) and gochujang (Korean chili paste) for ssamjang
Full Ingredients
LA Galbi (Korean BBQ Short Ribs)
- 2–2 1/2 lb (907–1134 g) flanken-cut beef short ribs, about 1/4 inch (6 mm) thick
- Neutral oil, for the grill grates (about 1–2 tsp)
Galbi Marinade
- 1/2 cup (120 ml) soy sauce (regular, not low-sodium)
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (30 ml) mirin
- 1 1/2 tbsp (22 ml) toasted sesame oil
- 6 garlic cloves, finely grated or minced (about 2 tbsp / 18 g)
- 1 tbsp (10 g) fresh ginger, finely grated
- 1/2 cup (120 g) grated Asian pear (or sweet apple, grated)
- 1/3 cup (50 g) grated yellow onion
- 2 scallions, finely chopped (about 1/4 cup / 25 g)
- 1 tsp freshly ground black pepper
- 2 tbsp (30 ml) water (helps the marinade coat thin ribs evenly)
Scallion Salad (Pa Muchim)
- 6 scallions (about 120 g), thinly sliced on a steep diagonal
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 2 tsp (8 g) granulated sugar
- 2 tsp (10 ml) toasted sesame oil
- 1 1/2 tsp (3 g) gochugaru (Korean red pepper flakes)
- 1 tsp toasted sesame seeds
- 2 tsp (10 ml) cold water (optional, to mellow and lightly “fluff” the salad)
Ssamjang (Spicy-Savory Wrap Sauce)
- 2 tbsp (34 g) doenjang (Korean soybean paste)
- 1 tbsp (18 g) gochujang (Korean chili paste)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (7 g) honey (or 1 tsp sugar)
- 1 garlic clove, finely grated or minced (about 1 tsp)
- 1 scallion, finely chopped (about 2 tbsp)
- 1 tsp toasted sesame seeds
- 1–2 tsp water, as needed to loosen to a scoopable paste
For Serving (Ssam-Style)
- 3 cups cooked short-grain rice (from 1 1/2 cups / 300 g uncooked rice)
- 2 heads Bibb/butter lettuce or 2 hearts romaine, leaves separated, washed, and dried
- Optional but great: kimchi, sliced raw garlic, sliced jalapeño or green chili, perilla leaves (kkaennip)
Step-by-Step Instructions
Step 1: Prep the ribs for even marinating
Pat the short ribs dry with paper towels. Because flanken-cut ribs are thin and have bone segments, check for any tiny bone chips from the butcher and brush them off.
Optional (for a cleaner-tasting marinade): Place ribs in a large bowl, cover with cold water, swish for 30 seconds, drain, and pat dry. This can reduce excess blood/“bone dust,” but it’s not required.
Step 2: Make the sweet-savory galbi marinade
In a medium bowl, whisk together the soy sauce, brown sugar, mirin, toasted sesame oil, garlic, ginger, grated pear (or apple), grated onion, chopped scallions, black pepper, and water.
Whisk until the sugar is mostly dissolved. The marinade should taste boldly seasoned, slightly sweet, and very aromatic.
Step 3: Marinate the LA galbi (4–12 hours)
Place the ribs in a gallon zip-top bag or a shallow baking dish. Pour the marinade over the ribs and massage/turn to coat well.
Refrigerate for 4 to 12 hours, turning the bag or flipping the ribs once halfway through so everything marinates evenly.
Food safety note: Keep the ribs refrigerated the whole time. Do not reuse leftover marinade unless you boil it for at least 1 minute.
Step 4: Make the scallion salad and chill it
In a bowl, combine the sliced scallions, soy sauce, rice vinegar, sugar, toasted sesame oil, gochugaru, sesame seeds, and (optional) cold water.
Toss thoroughly, then refrigerate for 10–20 minutes while you prep everything else. This short rest lightly softens the scallions and helps the flavors balance.
Step 5: Stir together the ssamjang and set up your wrap station
In a small bowl, mix the doenjang, gochujang, toasted sesame oil, honey, garlic, scallion, and sesame seeds. Add 1–2 teaspoons water only if needed to make it easy to scoop and spread.
Set out: lettuce leaves, rice, ssamjang, scallion salad, and any optional add-ins (kimchi, sliced garlic, jalapeño). This is the fun part: make it a build-your-own spread.
Step 6: Preheat the grill to high heat (500–550°F)
Preheat a gas grill to 500–550°F (260–290°C). For charcoal, build a hot fire with a concentrated hot zone; you want intense heat for quick caramelization.
Clean the grates, then lightly oil them using a folded paper towel dipped in neutral oil held with tongs. This helps prevent sticking and tearing (thin ribs can stick if the grates aren’t ready).
Step 7: Grill fast for smoky caramelization
Remove ribs from the marinade and let excess drip off (too much pooled marinade can scorch). Place ribs on the grill in a single layer over direct heat.
Grill for 1 1/2 to 2 minutes per side, lid open, until deeply browned with light char on the edges. Because the ribs are thin, they cook quickly; your goal is caramelized exterior with juicy meat.
If flare-ups happen, move ribs to a cooler part of the grill for a few seconds, then return to finish searing.
Optional temperature check: Aim for about 140–145°F (60–63°C) in the thickest meaty section for a juicy, pleasantly chewy galbi texture. With very thin cuts, visual cues (browned, bubbling, slightly charred edges) matter most.
Step 8: Rest briefly, then serve ssam-style
Transfer grilled ribs to a platter and rest for 3 minutes. Sprinkle with a pinch of sesame seeds if you like.
To eat: place a piece of galbi on a lettuce leaf, add a bite of rice, a small spoon of ssamjang, and a little scallion salad. Fold into a wrap and enjoy.
Pro Tips
- Ask for the right cut: “Flanken-cut beef short ribs for LA galbi, about 1/4 inch thick.” This cut is meant for fast, high-heat grilling.
- Don’t over-marinate: Keep it to 4–12 hours for best texture. You can go up to 24 hours, but fruit in the marinade can make the surface a little mushy if left too long.
- High heat is the point: The brown sugar and pear help caramelize quickly. Grill at 500–550°F so you get browning before the meat dries out.
- Dry the grates and oil them: Thin ribs tear easily if they stick. A clean, hot, lightly oiled grate makes a big difference.
- Cook in batches: Overcrowding drops the grill temperature and steams the ribs. Keep space between pieces for better char.
Variations
- Indoor broiler method: Heat broiler on high with a rack set 4–6 inches from the heat. Line a sheet pan with foil and place a wire rack on top. Broil ribs 2–3 minutes per side until caramelized, watching closely.
- Grill pan or cast iron: Preheat a grill pan or cast iron skillet over medium-high to high for 5 minutes. Cook ribs 1 1/2–2 minutes per side (work in batches; ventilate well).
- Spicier galbi: Add 1 tbsp gochujang or 2 tsp gochugaru to the marinade for a gentle heat that plays well with the sweetness.
Storage & Make-Ahead
Make-ahead: Mix the marinade up to 3 days ahead and refrigerate. You can also make ssamjang and scallion salad up to 2 days ahead (the scallion salad will soften more over time but still tastes great).
Marinating window: Marinate ribs for 4–12 hours (up to 24 hours max).
Freezing: Freeze ribs in the marinade in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before grilling.
Leftovers: Store cooked ribs in an airtight container for up to 3–4 days. Reheat quickly in a hot skillet over medium-high for 1–2 minutes per side or until warmed through (avoid long reheats that toughen the thin meat).
Nutrition (per serving)
Approximate, per 1/6 of recipe (meat + marinade that clings + ssamjang + scallion salad; excludes rice, lettuce, and optional sides): 520 calories; 33 g protein; 34 g fat; 20 g carbohydrates; 10 g sugar; 1200 mg sodium.
