LA Galbi
- Korean Food Addict
- Aug 20, 2025
LA Galbi
LA Galbi is a Korean BBQ dish that originated from Korean butcher shops in Los Angeles. The beef short ribs are cut thinly across the bone and marinated in a sweet and savory sauce before grilling. This beloved dish is a must-have for Korean holidays like Chuseok and Seollal.
What Makes LA Galbi Special
The defining characteristic of LA galbi is the thin cut across the bone. This cut allows the marinade to penetrate quickly and the bone adds extra flavor during cooking. Unlike stewing ribs, LA galbi is optimized for quick, high-heat grilling that caramelizes the exterior while keeping the inside juicy.
The Secret of the Marinade
The key to this marinade is the natural enzymes from pear and apple. These fruits tenderize the meat while adding natural sweetness. Egg yolks make the marinade richer and silkier, while green chili peppers cut through the richness. The combination of corn syrup and sugar creates beautiful caramelization when grilled.
Grilling Tips
The secret to perfectly grilled LA galbi is starting with an unheated pan. Place the meat in a cold pan and then turn up the heat - this allows the sugars in the marinade to caramelize slowly without burning. Adding some marinade while cooking creates a glossy finish and deeper flavor.
Storage and Usage
Marinated ribs keep for 3 days refrigerated or one month frozen. The leftover marinade is versatile and works great for chicken, pork, and other meats. Pre-marinated ribs are perfect for camping or BBQ parties.
Instructions:
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Prepare the Meat
- Prepare 2kg of LA galbi (1.2cm thickness is ideal)
- Rinse under running water to remove debris
- Blood draining is optional
- Prepare the Meat
- Prepare 2kg of LA galbi (1.2cm thickness is ideal)
- Rinse under running water to remove debris
- Blood draining is optional
- Prepare Vegetables
- Grate half an onion
- Grate half a pear and half an apple
- Finely chop 3 green chili peppers
- Make Marinade Base
- In a large bowl, combine 10 cups water and 1.5 cups soy sauce
- Add 7 tablespoons minced garlic
- Add 0.3 tablespoon ginger powder and mix
- Add Sweeteners
- Add grated onion, pear, and apple
- Add half cup sugar
- Add 2 cups corn syrup and mix
- Complete the Seasoning
- Add 4 tablespoons sesame oil
- Add half tablespoon black pepper
- Add 4 tablespoons ground sesame seeds and chopped green chilies
- Add Egg Yolks
- Add 2 egg yolks
- Stir until completely combined
- Egg yolks make the marinade richer and smoother
- Marinate the Ribs
- Layer meat and marinade alternately in a container
- Ensure ribs don't stick together
- Marinate 4 hours at room temperature, then 20 hours refrigerated (24 hours total)
- Grill and Serve
- Place ribs in an unheated pan and turn heat to high
- Add half cup marinade and grill one side for 3 minutes
- Flip, cook until sauce reduces, cut with scissors and serve
Recipe Notes:
- LA galbi with 1.2cm thickness is ideal for grilling.
- Pear and apple enzymes naturally tenderize the meat.
- Green chili peppers balance the richness of the marinade.
- Egg yolks add richness and smoothness to the marinade.
- 24 hours of marinating allows the flavors to fully penetrate.
- Start with an unheated pan to prevent the sugar from burning.
- This marinade works great for other meats too.
- Leftover marinade can be frozen for up to one month.
Ingredients:
Serving size
Main Ingredient
- 2 kg LA galbi (short ribs)
Marinade
- 10 cups water
- 1.5 cups soy sauce
- 7 tbsp minced garlic
- 0.3 tbsp ginger powder
- 2 cups corn syrup
- 0.5 cup sugar
- 0.5 tbsp black pepper
- 4 tbsp sesame oil
- 4 tbsp ground sesame seeds
- 2 egg yolks
- 3 green chili peppers
Grated Ingredients
- 0.5 cup grated onion
- 0.5 cup grated pear
- 0.5 cup grated apple