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Korean BBQ · Korean home cooking

LA galbi — Korean grilled short ribs

Thin cross-cut beef ribs soak up a sweet-savory pear and soy marinade, then grill quickly until browned at the edges.

160 min4 servings6 stepsDifficulty: Intermediate
LA galbi — Korean grilled short ribs

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

4 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Essential

    Choose thin flanken-cut ribs. Beef short ribs cut for stew are too thick for this quick grilling method.

  • Essential

    Use regular soy sauce; use a gluten-free tamari if needed.

  • Essential

    White sugar or honey works; honey browns faster, so watch the grill.

  • Substitute available

    If Asian pear or sweet apple — 1/2 medium, grated is unavailable

    Use a sweet apple if pear is unavailable; it tenderizes and sweetens the marinade.

  • Essential

    Grated onion helps flavor and soften the thin ribs.

  • Essential

    Use 1 1/2 teaspoons garlic powder if fresh garlic is unavailable.

  • Optional

    Omit or use 1/4 teaspoon ground ginger.

  • Essential

    Use neutral oil if needed; flavor will be less nutty.

  • Optional

    Omit if unavailable.

  • Optional

    Omit or use chives.

  • Optional

    Omit if unavailable.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Rinse the ribs under cold water to remove bone dust. Soak in a bowl of cold water for 20 minutes, then drain and pat dry. Handle raw meat on a separate board.

  2. Step 2

    Grate the pear and onion into a bowl. Stir in soy sauce, brown sugar, garlic, ginger, sesame oil and black pepper until the sugar dissolves.

  3. Step 3

    Toss the ribs through the marinade in a covered container. Refrigerate for at least 2 hours, turning once; overnight gives deeper flavor. Do not leave raw beef at room temperature.

  4. Step 4

    Heat an outdoor grill or grill pan until hot and lightly oil it. Lift out one rib at a time and let excess marinade drip off so it does not burn.

  5. Step 5

    Grill in a single layer for about 3 to 4 minutes per side, turning once, until browned and cooked through. Grill in batches; avoid crowding. Cook beef to a safe doneness for your preference.

  6. Step 6

    Rest the ribs for 3 minutes. Snip between the bones with clean kitchen scissors, then top with scallions and sesame seeds if using. Serve with rice and lettuce.

03 / Enjoy your meal

Finished dish

Finished dish: LA galbi — Korean grilled short ribs
LA galbi — Korean grilled short ribs
Helpful tips

A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Marinate in the refrigerator, never on the counter. Pear or apple tenderizes the thin ribs; do not use the marinade as a dipping sauce unless you boil it first. Contains soy and sesame.

Enjoy every bite

How to enjoy it

Serve hot with rice and crisp lettuce or vegetables. Start with a small bite before adding dipping sauce, since the meat is already seasoned.

Serve it with