Two grilled Korean BBQ short ribs draped over Jasmine rice and cucumber salad with toasted sesame seeds.
Homemade Takeout, Mains

LA Galbi (Korean BBQ Short Ribs)

HAPPY LUNAR NEW YEAR! In honor of Lunar New Year, I’m serving up Galbi (Korean BBQ Short Ribs) for lunch. 

This recipe by @koreanbapsang is the perfect balance of sweet and savory, with tender galbi meat that’s caramelized on the outside. I found this recipe a few years ago and cannot count how many times I’ve made it since.

A plate of LA Galbi.
This flavorful dish has become a Lunar New Year tradition.

These ribs are best grilled over charcoal but for us city/apartment people, that’s not always an option and/or practical. I have good news though! You can also use a grill pan over a gas stove (my method), cook them under the broiler, or even pan-fry. Crisis averted!

I served these Korean Short Ribs over scallion Jasmine rice and a simple cucumber salad.

Korean Galbi served with steamed Jasmine rice and cucumber salad.
If you can’t get your paws on Asian pear, you can sub an apple in a pinch!
Two grilled Korean BBQ short ribs draped over Jasmine rice and cucumber salad with toasted sesame seeds.

LA Galbi (Korean BBQ Short Ribs)

Hyosun of Korean Bapsang
This balanced recipe is sure to become a regular in your house!
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 8 hours
Total Time 8 hours 30 minutes
Course Mains
Cuisine Korean
Servings 4
Calories 641 kcal


  • 1 Grill pan or grill
  • 1 baking dish large enough to fit the ribs in a single laver
  • 1 pair of tongs
  • 1 grater


  • 3-4 lbs cross cut beef short ribs about ⅓" thick


  • ½ cup soy sauce or aminos
  • ½ cup water
  • ¼ cup sugar I use dark brown
  • 2 tbsp honey
  • ¼ cup mirin or rice wine
  • 2 tbsp dark sesame oil
  • ½ Asian pear grated; may sub apple in a pinch
  • ½ white onion grated
  • 6 garlic cloves
  • 1 tsp fresh ginger about 1 inch chunk; grated
  • 3 scallions thinly sliced
  • ½ tsp freshly ground pepper
  • 1 tsp sesame seeds optional


  • For the ribs: Rinse the ribs to wash off the bone dust, and pat to dry. 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: Add all ingredients to the bowl of a food processor; blend until smooth. Marinade the meat for 6-8 hours (overnight for the best results). The thicker the meat, the longer you'll want to marinate.
  • Cooking the ribs: Preheat the grill or grill pan over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. It's best to cook these over charcoal but a grill pan over a gas stove top works well too (this is my method of choice).


To broil galbi in the oven, set the oven to broil and preheat. Lay the meat in a single layer on a broiling pan and place it on the top rack of the oven, usually about 6″ below the broiler. Cook until the ribs are slightly charred and caramelized, 5-6 min. Flip them over and cook for an additional 3-4 minutes. Watch closely to avoid burning.
Keyword BBQ, Grilled, Short ribs

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