LA Galbi (Korean BBQ Short Ribs)

Andrea Riddle

25 Nov, 2023

Few dishes evoke the spirit of Korean barbecue quite like LA Galbi—Korean BBQ Short Ribs that have become a beloved staple both in Korea and among the Korean diaspora in Los Angeles. This flanken-style cut, sliced thinly across the bone, was popularized by Korean immigrants adapting traditional galbi to American butchery practices, resulting in a dish that cooks quickly yet remains irresistibly tender and juicy..

What Is LA Galbi

Galbi, meaning "rib" in Korean, is a cherished dish in Korean cuisine, traditionally prepared by marinating beef short ribs in a sweet and savory sauce before grilling. The marinade typically includes soy sauce, garlic, sugar, and other ingredients that infuse the meat with rich flavors. Traditionally, galbi is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers.

The flanken cut, known as "LA galbi," features cut bones peeking out along the long edge. This style accommodates thinner rib-eye cuts preferred by American butchers. The dish emerged in the late 20th century and is attested to being popularly consumed in South Korea in 1990. One theory suggests that Korean Americans in Los Angeles invented the dish, as meat cut in this fashion was considered affordable and machine-cut.

Another theory proposes that the dish was invented in South Korea as part of a marketing campaign to sell American beef, with "LA" used in the name because it was where the most Korean Americans lived in the United States. Another theory is that the term "LA" is an abbreviation of "Lateral Axis," referring to the direction the ribs are cut.

Regardless of its origin, LA galbi has become a beloved dish, especially in Korean-American communities, and is often featured in Korean barbecue. The dish is typically grilled on tabletop grills, allowing diners to cook the meat to their preferred level of doneness. Once cooked, the meat is typically cut into pieces over the grill with kitchen scissors, then wrapped inside lettuce leaves, perilla leaves, or other leafy vegetables.

These made-on-the-spot leaf wraps, called ssam, usually include a piece of grilled meat, ssamjang, raw or grilled garlic, and a sauce made of doenjang (soybean paste) and gochujang (chili paste). Like other Korean main dishes, galbi is often accompanied by bap (cooked rice) and side dishes known as banchan.

What’s Needed: Equipment

To prepare and cook LA Galbi, you’ll need a few essential pieces of equipment:

Grill or Grill Pan: For cooking the ribs over direct heat. If you’re using a traditional tabletop grill, this will allow you to grill the ribs right at the table for a fun dining experience.
Kitchen Scissors: Used to cut the grilled short ribs into bite-sized pieces. This makes serving and eating more convenient, especially when using lettuce or perilla leaves for wraps.
Mixing Bowl: For marinating the ribs, where all the ingredients for the marinade will come together. A large bowl will ensure even distribution of the marinade.
Basting Brush: Optional but helpful if you want to brush additional marinade onto the ribs while grilling for extra flavor.
Tongs: To handle the ribs when grilling, keeping your hands safe from the heat. They also help with turning the meat to ensure an even cook.
Serving Plates: For plating the cooked LA Galbi. A larger plate will help with serving sides like rice, banchan, and other accompaniments.
Cutting Board: For preparing vegetables like garlic, onions, and herbs before they go into the marinade. It’s also useful for cutting the ribs once grilled.

How to Make LA Galbi (Korean BBQ Short Ribs)

Prepare the Marinade:
In a large mixing bowl, combine soy sauce, water, honey, minced garlic, grated onion, minced ginger, grated Asian pear, toasted sesame oil, sesame seeds, and black pepper. Blend everything together until smooth, creating the marinade for your short ribs.
Marinate the Ribs:
Cut the beef short ribs into flanken-style pieces, making sure the bones are exposed along the longer edge. Place the ribs into the marinade and ensure each piece is fully coated. Cover the bowl and refrigerate the ribs for at least 2-4 hours, or preferably overnight, for deeper flavor.
Preheat the Grill:
Prepare your grill (either charcoal or gas) by preheating it to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
Grill the Short Ribs:
Place the marinated ribs on the grill. Grill for about 4-5 minutes per side, or until the meat develops a nice char and reaches your desired level of doneness. The short ribs should be juicy and tender when done.
Cut the Meat:
Once the ribs are grilled, use kitchen scissors to cut the meat into smaller bite-sized pieces over the grill.
Prepare the Ssam:
Serve the grilled short ribs with fresh lettuce or perilla leaves, ssamjang (Korean dipping sauce), garlic cloves, and green chili peppers for a traditional ssam (wrap). Add a touch of rice and banchan (side dishes) for a complete meal.
Serve and Enjoy:
Plate the grilled LA Galbi with the wraps and sides, allowing everyone to assemble their own ssam, combining the grilled meat with the accompaniments to enjoy the full Korean BBQ experience.

Tips and Tricks

Marinate for Maximum Flavor: For the best results, marinate the beef for at least 4 hours, but overnight is even better. This allows the flavors to fully penetrate the meat, making it more tender and flavorful.
Grill on High Heat: To achieve that perfect caramelized crust, grill the ribs over high heat. This will give the meat a beautiful sear while keeping the inside juicy and tender.
Use Kitchen Scissors: When serving, use kitchen scissors to cut the meat into bite-sized pieces. This is the traditional method and makes for easy sharing and eating.
Don’t Overcook: LA Galbi cooks quickly, so be careful not to overcook the meat. Keep an eye on the grill, and once the meat has a nice sear on both sides, it’s ready to serve.
Let the Meat Rest: After grilling, let the meat rest for a few minutes before serving. This helps the juices redistribute, ensuring a moist and tender bite.

Variations

Spicy LA Galbi: For a spicy kick, add gochujang (Korean chili paste) to the marinade. Adjust the amount to your heat preference.
Grilled Vegetables: Grill vegetables like onions, mushrooms, or bell peppers alongside the meat for a complete meal. You can also add them to the ssam wraps for extra flavor.
Bulgogi-style LA Galbi: You can mix in some bulgogi marinade ingredients, such as sesame seeds or a splash of rice wine, for a slightly different flavor profile.
Oven-Baked LA Galbi: If you don't have access to a grill, you can bake the ribs in the oven at a high temperature (around 425°F) for 15-20 minutes, flipping halfway through, until they’re nicely charred.