LA Galbi

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Quick Bite

A popular Korean BBQ dish featuring beef short ribs cut thinly across the bones, known as 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 United States, local butchers commonly sold beef ribs in a flanken, or 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, and often pear or other tenderizers, then 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.

Fun Facts

• Because the ribs are sliced thin, they cook in just a few minutes per side.
• The quick cooking time helped LA Galbi become a Korean BBQ restaurant favorite.
• The thin cut works well on charcoal grills, tabletop grills, or even a cast-iron skillet.
• Many marinades include grated Asian pear for both flavor and tenderness.
• 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

Recipe

Print Recipe Cook Mode: OFF

LA Galbi Servings: 4–6 Prep: 20 minutes Marinate: 4 hours to overnight Cook: 6–10 minutes Difficulty: Medium Style: Korean-American BBQ

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

Instructions

1. Prep the ribs: Rinse the short ribs under cold water and pat dry.
2. Make the marinade: In a large bowl, whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, grated pear, mirin, green onions, black pepper, and red pepper flakes if using.
3. Marinate: Place ribs in a large zip-top bag or shallow dish.
4. Pour marinade over the ribs, ensuring they are fully coated.
5. Marinate at least 4 hours, preferably overnight for best flavor.
6. Grill: Preheat the grill to medium-high.
7. Lightly oil the grates.
8. Grill ribs 2–3 minutes per side until caramelized and slightly charred.
9. Rest and serve: Let rest for 5 minutes.
10. Garnish with sliced green onions and sesame seeds.

Serving note: LA Galbi is excellent with steamed rice, kimchi, lettuce wraps, and simple banchan. Because the ribs are thin, watch them closely so the sugar in the marinade caramelizes without burning.

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