Korean BBQ Short Ribs (LA Galbi Recipe)

Get ready to bring the sizzling flavors of Korean BBQ right to your kitchen with this juicy, tender, and sweet-savory Korean BBQ Short Ribs or LA Galbi recipe. These flanken-cut ribs are marinated overnight in a rich blend of fruits, aromatics, and sauces that deliver authentic taste with minimal effort. Let’s dive in!

Recipe

Serving: 4
Prep time: Overnight
Cook time: 10 minutes

Beef and marinade:
2 pounds beef short ribs, flanken cut
1 Korean pear, cut into small pieces, pureed
¾ onion, cut into small pieces, pureed
6 garlic cloves, pureed
2 slices ginger, pureed
1 kiwi, pureed
¼ cup water
½ cup soy sauce
4 tablespoons rice wine
4 tablespoons honey
2 tablespoons sesame oil
1/4 teaspoon black pepper

Others:
1 tablespoon vegetable oil, for cooking
Lettuce
Kimchi

Instructions

1. Soak the beef:

• In a large bowl, add beef short ribs and about 4 cups of water. Gently massage and let soak for 10 minutes to remove excess blood and reduce gamey flavor.

2. Prepare the marinade:

• Peel and chop the Korean pear (or substitute with an apple, or use both).
• Chop the onion into small pieces.
• Place pear, onion, garlic, ginger, kiwi, and water into a blender or food processor and puree until smooth.
• Transfer puree to a large bowl. Stir in soy sauce, rice wine, honey, sesame oil, and black pepper until well combined.

3. Marinate the ribs:

• Drain the soaked beef and place in a large Ziploc bag or container.
• Pour the marinade over the beef, seal, and refrigerate overnight.

4. Cook the ribs:

• Remove beef from the marinade and pat dry with paper towels to ensure good browning.
• In a frying pan over medium-high heat, add vegetable oil and place ribs in a single layer. Cook for about 2 minutes per side until browned and caramelized.
• Repeat with remaining beef. (You can also cook these on a grill or in the oven.)

5. Serve:

• Use kitchen shears to cut the short ribs into smaller pieces if desired. Serve with lettuce, kimchi, and your favorite side dishes.

Tips & notes

• Korean pear or kiwi helps tenderize the meat and adds a touch of natural sweetness. Avoid marinating too long if using kiwi—it can over-tenderize.
• Dry the meat thoroughly before cooking to achieve a proper sear and caramelization.
• Grilling option: These ribs are amazing on a charcoal grill for extra smoky flavor.
• Serving idea: Wrap ribs in lettuce leaves with a bit of rice and kimchi for classic Korean ssam (wraps).