LA Galbi

© YeoJung via Canva.com

Quick Bite

A popular Korean BBQ dish featuring beef short ribs cut thinly across the bones (flanken-cut), usually marinated in a sweet and savory soy sauce mixture with assorted fruits like pear, onion, and garlic. 

History

“LA Galbi” refers to a specific way of cutting and preparing galbi that emerged among Korean immigrants in Los Angeles in the 1970s and 1980s.

• In the U.S., local butchers commonly sold beef ribs in a flanken (cross-cut) style, thin strips cut across several small bones, rather than the thick, traditional Korean cut.

• Korean immigrants adapted by using these flanken-cut ribs for galbi, marinating them in Korean soy, garlic, sugar (often with pear or other tenderizers) and grilling them quickly on tabletop grills.

• Because this variation was first popularized in Los Angeles’ growing Korean community and Koreatown, it took on the name “LA Galbi.” 

The thin, cross-cut ribs allowed marinades to penetrate faster and made the meat quicker and easier to grill - perfect for Korean barbecue restaurants and community gatherings.

LA Galbi became a signature dish in Korean-American barbecue culture and eventually spread back to Korea and around the world, becoming one of the most recognizable styles of Korean BBQ short ribs globally.

Fun Facts

• Because the ribs are sliced thin, they cook in just a few minutes per side. That’s one reason LA Galbi became a Korean BBQ restaurant favorite.

• The thin cut makes it ideal for charcoal grilling, tabletop grills, or even a cast-iron skillet, which helped it become a staple in both restaurants and backyard cookouts.

• Many marinades include grated Asian pear. It’s not only for flavor, pears contain natural enzymes that help tenderize the meat.

Where to Try

Soowan Galbi - Los Angeles, California

Brothers Galbi - Los Angeles, California 

Chosun Galbi - Los Angeles, California

Cook Mode On: OFF

Recipe

Ingredients

For the ribs

• 2–3 pounds flanken-cut beef short ribs (about ½-inch thick)

For the marinade

• ¾ cup soy sauce

• ¼ cup brown sugar

• 2 tablespoons honey

• 2 tablespoons sesame oil

• 6 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1 small Asian pear, grated (or ½ apple as substitute)

• 2 tablespoons mirin or rice wine

• 2–3 green onions, finely chopped

• ½ teaspoon black pepper

Optional: ½ teaspoon red pepper flakes for mild heat.

Preparation & Cooking Instructions

• Prep the ribs
  Rinse the short ribs under cold water and pat dry. 

• Make the marinade
  In a large bowl, whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, grated pear, mirin, green onions, and black pepper.

• Marinate
  Place ribs in a large zip-top bag or shallow dish. Pour marinade over the ribs, ensuring they’re fully coated. Marinate at least 4 hours, preferably overnight for best flavor.

• Grill
  Preheat the grill to medium-high. Lightly oil grates.
  Grill ribs 2–3 minutes per side until caramelized and slightly charred.

• Rest & Serve
  Let rest for 5 minutes. Garnish with sliced green onions and sesame seeds.