Recipes

Barbecued ribs

LA galbi LA 갈비

Galbi means “ribs” in Korean, and is a popular Korean dish served in many places. LA galbi is a style of galbi – barbecued beef short ribs – cut thinly (about 1/4 inch thick) across the bones.

The first time I tried LA galbi was about 20 years ago when I visited my sister living in LA. She prepared LA galbi for me and my family. I enjoyed the galbi a lot even though I was a little surprised to see the short ribs cut thinly and across the bone.

Regular galbi in Korea is cut differently. It’s cut across and along the bone. Each piece that goes on the grill is one section of the rib, with one piece of bone in it. It’s a lot thicker. LA galbi is only cut across the bone, not along, so each piece on the grill is a longer, thinner strip, and includes 3 pieces of bone.

The marinade is exactly same as authentic Korean galbi.

At the time I never asked why it’s called LA galbi. I assumed it was because it’s popular among Korean immigrants in America.

But writing this recipe I researched the origin of the name, I couldn’t find the real answer anywhere. So I like to become a detective today, investigating LA galbi:

Theory #1:
LA galbi is cut laterally, so the name comes from the first 2 letters of the word “lateral.”

Theory #2:
Korean immigrants living in Los Angeles, California innovated this cut.

In my personal opinion, theory #2 seems more likely. If  #1 theory is true, where is the HO galbi (from the word horizontal)? : )

LA galbi had already existed before I tasted it 20 years ago, but I’ve never seen any other culture use this particular cut of short ribs for BBQ, only Koreans. If your culture also uses this cut, let me know in the comments. But as far as I know, it’s unique.

Last year I had a chance to go a BBQ picnic with about 20 Americans. I brought my marinated LA galbi to let them taste it. Surprisingly, none of them had seen or tasted LA galbi before. They loved my LA galbi and more than 1 year later they’re still talking about how good it was.

But if Koreans invented LA galbi, there must be someone or some group of chefs responsible, somewhere. If you’re the inventor, or know who he or she is, please contact me at maangchi@gmail.com. I want to interview you! You can share the history of LA galbi and the origin of the name, I’m very curious about it.

Serving: 4-6

Ingredients:
3.5 LB (1.5 kg) of LA style beef short ribs, soy sauce, water, honey, garlic, onion, ginger, pear, sesame oil, sesame seeds, black ground pepper, soybean paste, hot pepper paste, green onions, lettuce, perilla leaves, green chili pepper, cucumber, and carrot.

Directions:

  1. Trim excess fat from the short ribs and rinse a couple times in cold water.
  2. Soak the ribs in cold water for 10-20 minutes to remove the blood.

Make marinade:

  1. In a large bowl, add 1/3 cup soy sauce, 1/3 cup water or cooking wine, ¼ cup honey (or 1/3 cup brown sugar), and 1 ts ground black pepper.
  2. Blend 1 Korean pear (about 2 cups’ worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid.
  3. Add it to your soy sauce base and add 2 tbs sesame oil.
    *tip: If you can’t find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well. 
  4. Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water.
  5. Add the ribs to the marinade and mix it well, by hand.
  6. Keep it in the refrigerator for at least an hour. Overnight is better, but an hour is ok if you are short of time.

Make ssamjang dipping sauce: (see video)

  1. Mix these 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced garlic, 1 ts honey, 1 ts of sesame oil, and 1 ts sesame seeds in a small bowl with a spoon.

Prepare vegetables:

  1. Rinse and drain lettuce and perilla leaves. Put them on a plate or basket.
  2. Cut a cucumber into strips 3 ½ inch to 4 inches in length and ½ inch thick (8-10 cm long x1 ½ cm thick),
  3. Chop green chili peppers and slice a few cloves of raw garlic and put them next to green lettuce and perilla leaves.

Let’s cook and eat!

  1. Grill, pan fry, or BBQ the ribs. The LA style cut is thin, so they’re cooked much faster than usual ribs. It takes only about 5 minutes!
  2. When the both sides are cooked, put them on a serving plate.  Cut the meat part off the bone with scissors into bite sized pieces.
  3. Put a piece of meat on top of a lettuce leaf and a periilla leaf. Add dipping sauce, garlic, and a piece of green chili pepper. Fold it over into a small package, and pop it into your mouth in one bite!

You can serve this with rice and kimchi, too.



Enjoy the recipe!

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129 Comments:

  1. Dee87 San Diego My profile page joined 9/14
    Posted September 28th, 2014 at 12:13 pm | # |

    Hi Maangchi,

    I am a fan of Korean food and I just wanted to say that this recipe was so good. I tried it last night and the taste is comparable to some Korean restaurant here in San Diego! I usually go to Korean market and get the marinated meat but no more!! Your recipe is so much better. It is so worth it. Thank you Maangchi! I can eat this everyday but I will try your bulgogi next time since short rib meat is so fatty; not good for people like me who’s trying to lose weight ;). Take care!

    Dee

    • Maangchi New York City My profile page joined 8/08
      Posted September 28th, 2014 at 1:38 pm | # |

      Yaho! : )
      It sounds like your galbi was a big hit last night! It makes me so happy! Good luck with your Korean cooking!

  2. soudzz denver My profile page joined 8/14
    Posted August 13th, 2014 at 10:28 pm | # |

    This recipe has similar ingredients to your bulgogi recipe. The only difference is your using honey vs brown sugar and rice syrup. Why is that? And is the taste can I use thr brown sugar and rice syrup?

    • Maangchi New York City My profile page joined 8/08
      Posted September 28th, 2014 at 1:39 pm | # |

      You could use either honey, brown sugar, white sugar, or rice syrup. Rice syrup will make it shiny though.

  3. kyopo_nho chicago My profile page joined 3/14
    Posted March 31st, 2014 at 9:42 am | # |

    Hi Maangchi!

    I told my mom about this recipe and she was impressed how authentic it sounded. She told me that if pears were too expensive, to buy pear extract instead. Have you ever heard of anyone doing this? Do you know how much extract to put in, instead of a pear?

    Thanks!!

  4. xsueyy New York, NY My profile page joined 12/13
    Posted December 12th, 2013 at 8:55 pm | # |

    Hi Unni,

    My previous post got deleted from loss of internet connection. I tried to make this for the first time today, however, the medium onion I used mustve been too big for the recipe…my marination sauce became…smokey?? 매콤-칼칼. Kids will be eating this and I plan to grill them Saturday (in two days) so that the beef is nicely marinated…is there a way to save my marinated beef? Its currently sitting in the refrigerator…any suggestions will be greatly appreciated!

  5. MurcanDownunder Brisbane My profile page joined 7/13
    Posted July 26th, 2013 at 10:13 pm | # |

    I always come to Maagchi’s for recipes whenever I get hungry for 한식. I just moved to Brisbane and there just happens to be a Korean Grocer around the corner from my apartment. I haven’t had galbi for a while. Will definitely give this recipe a go.
    I think your Theory number 2 is correct for the origins of ‘LA Galbi.’ I’ve seen it labeled in shops both back in the States and in Korea, as 나성 갈비. 나성, of course is Los Angeles, where the first syllable, 나 or Na, is the Koreanization of LA.
    Just my two cents worth of amateur linguistics.

  6. kpopmex mexico My profile page joined 6/13
    Posted June 24th, 2013 at 11:04 pm | # |

    Hi Maangchi, I ask how is called bbq grill you use to cook the galbi, I liked how it is called in English or Korean, thank you very much, I search through the super market

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2013 at 10:14 am | # |

      I don’t know what it’s called. It’s a kind of grill. My friend gave it to me when I filmed this video. I found a similar grill at a Japanese grocery store recently. Check out any Asian grocery store in your area.

  7. Babymama1025 Edgewood, WA My profile page joined 6/13
    Posted June 24th, 2013 at 2:34 pm | # |

    Sooooo excited to try this recipe out this Friday for a gathering! I have been hounding my mom for ages for recipe but you know how it is…little bit of that or dash of this!!!! Ahhhhhhh, I love your site! I love your recipes! I just wanted to say :) I will let you know how it turns out!

  8. MelB1980 Elmore City, OK My profile page joined 5/13
    Posted May 30th, 2013 at 5:56 pm | # |

    I think it is so helpful that you give the korean and american names or descriptions of all of your recipes. Growing up I didn’t necessarily ask my mom what they were called but I remember loving it. However as I got older I did ask my mom what they were called and I now cook some of these great heartwarming foods for my kids. I love this site because I can give my kids the yummy memories that I have of growing up. And the other thing is that I can feed my family healthier because as I have learned most of the american foods that are beloved are not necessarily good for your waistline. Every Korean recipe that I remember from growing up always had vegetables of some sort cooked in with it. Thank you again for this site. And I don’t know what I would have done if I hadn’t found this.

    • Maangchi New York City My profile page joined 8/08
      Posted May 31st, 2013 at 8:49 am | # |

      I’m glad my website helps you find not only recipes but also some information about the names of the dishes and ingredients in Korean!
      “Every Korean recipe that I remember from growing up always had vegetables of some sort cooked in with it.” that’s right. Korean diet is always focused on vegetables.
      Happy cooking!

  9. Miss Kim78 socali My profile page joined 3/13
    Posted March 25th, 2013 at 5:54 am | # |

    Hello Maangchi. Very interesting..I have lived in LA my entire life (since the late 1970’s, near the wave of Korean immigration), and “LA Galbi” is the only type of galbi I have known. I have never had the traditional galbi (consumed in Korea). I made galbi today at work (diverse group). Everyone gets so excited whenever I make galbi. It is finger-lickin’ good!
    This dish is always such a hit at any gathering. I remember when I was a kid, Korean BBQ was not well known as it is today. And every time we made this, people would be amazed with the delicious taste. Our neighbors used to follow the smell to our house and ask for the recipe.

    Here is the galbi I made today that I enjoyed with my coworkers. http://behgopa.blogspot.com/2013/03/galbi-love.html

    • Maangchi New York City My profile page joined 8/08
      Posted May 31st, 2013 at 8:54 am | # |

      I check out your blog. The galbi you made looks super tasty! “Galbi brings people together and make them happy” It’s time for you to teach how to make galbi! : )

  10. Thorn438 Round Rock, Texas My profile page joined 3/13
    Posted March 23rd, 2013 at 11:49 pm | # |

    Maangchi, this is such a good recipe! I want to try some of your others, but I’ve made this one 3 weekends in a row! Thank you so much for your site!

  11. frecklefaced ajumma Byesville, Ohio My profile page joined 10/12
    Posted October 3rd, 2012 at 11:12 pm | # |

    I didn’t read all the comments above, but I may have a lead for you on the origin of the LA galbi cut. It has something to do with a restaurant called the Tiger Room which was located in the heart of Koreatown, on 8th Street. Let me know if you’re still interested. I haven’t tried this recipe, but I’m sure if it’s like all the other recipes I’ve tried, it’s delicious. Love your site!

  12. Askanam Silicon Valley, Ca, USA My profile page joined 9/12
    Posted September 18th, 2012 at 11:22 pm | # |

    I looove Galbi, and I only ate Korean food here in North California, and I must say I only saw this type of bbq ribs around here, I had no idea there is another type of Galbi than this, LA Galbi. Even the Korean food markets have the ribs cut like this. I bought some and plan on making it tomorrow. Yesterday I made Japchae and Gamja Jorim after your recipes, and it was awesome. Only the potato side dish was not as sweet as at our favorite Korean restaurant here. Do you think they put way more sugar in them? Or it matters the potato type? What are the best potatoes for Gamja Jorim?
    Thanks for the wonderful recipes and videos, I adore you!
    Hugs!

  13. foodcop2014 Illinois My profile page joined 7/12
    Posted August 12th, 2012 at 3:29 pm | # |

    Hi Maangchi,

    How thin should the ribs be? Is there a traditional thickness or is it personal preference? If the later, how thin would you recommend?

  14. honghai norway My profile page joined 7/12
    Posted July 30th, 2012 at 8:10 am | # |

    Hi Maangchi! i ‘ve been in Oslo for summer holiday and bought some ingredients there in Asian market and my sister sent me Korean’s steking pan fr Vietnam. But i live in Møre og Romsdal, it ‘s about 8 hours drive car from Oslo. But my brother’ s famile live in Oslo and he can send it to me by buss.
    For dinner today i will make LA galbi and fork ribbe serve with kimchi to my Norwegian husband familie. Hope they will enjoin it! Thank you so much!

  15. honghai norway My profile page joined 7/12
    Posted July 30th, 2012 at 7:02 am | # |

    Hi maangchi! I’m so happy to be new member in your webside. I live in Norway but i love korean foods very much. i went to some Korean restaurants in Saigon Vietnam but
    i cant find any here in Norway. Thank you very much for your kind ! and now i can cook my favourit foods what i love .I made it for my norwegian friends and they love it very much and today i ‘ll made it for my husband family. You’re so lovely and beautifull !thank you so much!

  16. Syang Los Angeles My profile page joined 7/12
    Posted July 20th, 2012 at 8:10 pm | # |

    I have NEVER heard this called “LA Style Kalbi” in my life. I’m from Northern California and moved to Los Angeles a few years ago. You can find this cut of meat in any latino/hispanic market practically anywhere in the U.S. They are called costillas or costillitas de res. Some markets will even prepare/marinade them for you for carne asadas. Whenever I want to make this style of kalbi I will hit up my local carniceria (meat market in Spanish folks) because they are often way cheaper and than what you would pay at the Korean market (and sometimes even better quality). It is definitely a perk to be half Korean and Mexican in Los Angeles. ;)

  17. Jennalynn Los Angeles My profile page joined 7/11
    Posted July 6th, 2012 at 3:22 pm | # |

    I’m a nice NY Jewish girl transplanted to Los Angeles… I live near Koreatown. I’ve been making this type of Galbi since I moved here 15 years ago. It’s fast. Easy. And everyone adores it.

    I’m lucky because I also can purchase ready made banchan from the markets near my house.

    I love your site. It’s helped me experiment with all the wonderful produce I can find here.

  18. JoyceWu Taiwan My profile page joined 7/12
    Posted July 5th, 2012 at 12:47 pm | # |

    Look like super nice n delicious ^^

  19. Misheil NJ My profile page joined 6/12
    Posted June 28th, 2012 at 3:32 pm | # |

    Hi Maangchi – I’ve been a stalker of your site for some time and a big fan. I finally said to heck with it and decided to join in. I have a couple of questions for you.

    1) Do you know of any good korean grocery stores that sell the beef short ribs in New Jersey?
    2) Appx what is the cost per pound for the beef?
    3) Last question – I want to grill the ribs a week or so before a party. Can I grill the ribs half-way thru, then freeze them? I was planning on finishing the ribs off in the broiler the day of the party. Have you done this before??

    Thanks so much and I love your site.
    Misheil

    • Jennalynn Los Angeles My profile page joined 7/11
      Posted July 6th, 2012 at 3:23 pm | # |

      Ribs cut this way cook ridiculously fast. You won’t need to half cook them.

  20. jinniblack Los Angeles My profile page joined 4/12
    Posted April 6th, 2012 at 9:56 pm | # |

    Just made this for dinner tonight. Better than the KBBQ joints I frequent (and I live in LA). I’m a convert. Super easy and super tasty!

  21. janicedale Australia My profile page joined 2/12
    Posted March 26th, 2012 at 4:30 am | # |

    Barbecue is my favorite, I like the taste of it especially when you marinade it in oyster sauce and a little hot sauce will do. Your barbecue is quite similar to my preparation, for something different, this time I want to try your recipe and share it to my family. Thanks for posting this recipe.

  22. hellokitty08 My profile page joined 5/10
    Posted March 16th, 2012 at 5:23 pm | # |

    can I get the dipping sauce in the store? What is the sauce called? Thank you!!

  23. kahyong Malaysia My profile page joined 3/12
    Posted March 12th, 2012 at 12:20 am | # |

    Hi Maangchi, thanks for the recipe. I really love galbi but have tried cooking it on my own and the beef is always turning out too tough. I am not sure what I am doing wrong. Can you suggest some reasons why it might turn up so rubbery? I am using australian beef at the moment.

    Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted March 12th, 2012 at 11:33 am | # |

      Choose tender part of beef if LA galbi is not available there. I use sirloin, tenderloin, or skirt steak.

  24. Laleh7171 Iran My profile page joined 2/12
    Posted February 24th, 2012 at 11:03 am | # |

    Dear maangchi korean foods are the healthiest food i think , i even like the way of their life, thanks for your recipe

  25. swimmingrose55 Edmonton, AB My profile page joined 2/12
    Posted February 11th, 2012 at 1:29 am | # |

    Hey Maangchi :)

    I just wanted to let you know that i love you and your recipes so much!!! Thank you so much for providing us with such easy to follow recipes so we can make delicious korean foods at home :)

    I was looking at trying to make this recipe and I just wanted to let you know of a super minor discrepancy I found. With regards to the bbq marinade, in the videos for both this LA galbi recipe and the BBQ beef stew, you grind up some ground black pepper into the marinade at the end but in the actual written recipe you have not included this black pepper step…lol…like I said it’s super minor but just wanted to let you know:)

    Once again thank you for being so awesome and sharing your amazing culture with us!!!

    Saranghae Unnie!!!!

    • Maangchi New York City My profile page joined 8/08
      Posted February 11th, 2012 at 10:58 am | # |

      Good catch! Thank you very much for letting me know about it! I just fixed it! :”Saranghae” So do I! ; )

  26. Michelle in LA LA My profile page joined 1/12
    Posted January 17th, 2012 at 6:10 pm | # |

    okay, so last night I finally went to the store and got all my ingredients!! Wow!!
    so I just finished making the marinade and just put them in the ribs into the fridge..okay…I’m dreaming of ribs all day and night. I can’t wait until tomorrow to taste them…I’ll be back then to let you know how it worked out. Wish me luck.

  27. reverie Indonesia My profile page joined 1/11
    Posted December 31st, 2011 at 4:30 am | # |

    Making this for new year party!!! (because my son love it soooo much ^_^
    thank you for the recipe.

  28. yeuyeu Việt Nam My profile page joined 12/11
    Posted December 2nd, 2011 at 10:47 am | # |

    yummy yummy,^^

  29. xjinshin Washington DC My profile page joined 3/11
    Posted November 30th, 2011 at 4:18 pm | # |

    Hi Maangchi,

    Thank you for the recipe :)

    Question: If I don’t have the grill that you are heating up the galbi in.. can I put it in my oven? If so, how do you recommend I do it?

    • Maangchi New York City My profile page joined 8/08
      Posted November 30th, 2011 at 9:25 pm | # |

      LA galbi is thin, so it won’t take long time to cook. Use your oven broiler for about 5 minutes or until it turns golden brown and then flip it over. Keep checking to make sure it doesn’t burn.

  30. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted November 19th, 2011 at 7:41 am | # |

    this one is Los Angeles style right? And I tasted the authentic ones in Korea, they commonly use the electric grill on your front and it is grilled right before your eyes. They kept refilling some meat for us. It is perfect for a grill out, especially for those who loves to go out for a barbecue party right isn’t it? Even here in the Philippines where people go to the beach to grill during hot weather season.

  31. Veronica Denver My profile page joined 9/11
    Posted September 16th, 2011 at 5:53 pm | # |

    Mexicans use this cut of meat also. In Texas, we call them “tablitas”. They are marinated like fajitas and grilled. I’ve also had galbi with this cut in Korean restaurants in Texas. Delicious!

  32. Kboi75 Seattle, WA My profile page joined 9/11
    Posted September 12th, 2011 at 2:09 am | # |

    Hi Maangchi! Me and the wife loves your site & recipes tonight we made kimchi fried rice with LA Galbi, Grilled pork belly & Grilled veggies it was really good thanks for the recipes Maangchi and have safe & wonderful trip!

  33. Dir en grey My profile page joined 2/11
    Posted September 6th, 2011 at 2:42 pm | # |

    Hi Maangchi,

    Thanks for another delicious recipe! My sister and I made this recipe on Labor Day and it was so good! We would have tried this recipe earlier but the Korean market didn’t have any Asian pears, but this weekend they did! Yippie! I’ll never buy pre-marinaded galbi again!

    Also we had a little contest with our mom, because she found leftover bulgogi marinade in our refrigerator and said “If mine tastes better than yours, you have to pay me double for the meat” (so $40) … and I said, “Bring it on! Maangchi will win!”. Though she didn’t want to admit it at first when we were eating yesterday afternoon, she finally admitted that your recipe was indeed better haha! Victory for Maangchi!!!

    • Maangchi New York City My profile page joined 8/08
      Posted September 7th, 2011 at 7:00 am | # |

      wow $40 is huge! : )
      “I’ll never buy pre-marinaded galbi again!” I agree with you! Homemade marinade sauce made with fresh ingredients is the best!
      Happy cooking!

  34. Mini-light OR My profile page joined 8/11
    Posted August 24th, 2011 at 12:14 am | # |

    My mother was Korean and she used to make these all the time. She used to tenderize the meat using the blade of a kitchen knife and just “chop” down into the meat lightly to tenderize. They would come out super tender and delicious! I can’t remember all of the exact ingredients she used in her version but this sounds extremely similar :) Will be making my own soon!

  35. callous Canada My profile page joined 8/11
    Posted August 21st, 2011 at 11:48 pm | # |

    Great recipe! I was wondering why you didnt add in the soy sauce + honey + seseme oil + water into the food processor along with the pear, white onions and ginger.

    Why not put it all together into a mixer to combine it better?

    Is there a reason I shouldnt be doing that?

  36. Stratone Dana Point, Calif My profile page joined 7/11
    Posted July 24th, 2011 at 1:32 am | # |

    Wow, this is the second recipe Ive watched & it looks awesome, tomorrow Im making your Kimchi Stew for my daughter. She spent a summer teaching english in Korea & says she lived on the stew and misses it.
    PS your so cute I am falling in love w/ you ;0)
    Stratone

  37. vanness77 Indonesia My profile page joined 3/11
    Posted July 8th, 2011 at 3:22 am | # |

    This is my husband’s favorite. I mix it with Beksul sauce and I omit honey because it’s already sweet. I use chinese cooking wine (Ang Ciu) because that’s all I have at home. I’m running out of Gojujang, so I mix sesame oil + salt instead. I also grill the kalbi with garlic and jalapeno. Fantastic!

  38. edwmax So. Georgia My profile page joined 7/11
    Posted July 3rd, 2011 at 2:12 pm | # |

    I’ve seen and eat these cut in this style in Korean restaurants in Riyadh, Saudi Arabia in 1981. It was my understanding these restaurant were owned and operated by the Korean Construction companies doing work in the country. ….. And, during the late 1980’s ribs cut in this style were available in Asian grocery stores around Atlanta.

    I love these. It is just so hard to fine a real Korean restaurant. In south Georgia.

    • sylvjw Atlanta, GA My profile page joined 7/11
      Posted July 6th, 2011 at 8:56 pm | # |

      How far south are you in GA? I am here too but north (2 1/2 hrs from TN). If you ever travel to Buford HWY there’s H-Mart they have very good korean food ^^; and there’s also various korean restaurants along Buford HWY.

  39. docpark US My profile page joined 5/10
    Posted June 26th, 2011 at 5:46 pm | # |

    Hi Maangchi. I made this recipe this past Father’s Day (for the family). I have posted a picture -it’s at the end of my blog post: http://wp.me/pjbyN-yz

    This is serious food -I got the ribs at the H Mart in Naperville on my way home from a conference. The tough part of getting it locally is getting the ribs cut this way, but with this picture on my phone, I will be able to get galbi from my local butcher.

    The ribs were fantastic and just as good as you can get in a restaurant. I stuck to the original recipe with an Asian pear and honey. It was best after 24 hours of soaking in the marinade. I used a gas grill -I can only imagine how much better it would be on a charcoal grill.

    Take care.

    Sincerely, docpark

    • Maangchi New York City My profile page joined 8/08
      Posted June 26th, 2011 at 11:36 pm | # |

      Yes, it will taste much better on a charcoal grill. : ) Thank you for your update and sharing the tip about marinating.

  40. tinamariecho Seoul, South Korea My profile page joined 5/11
    Posted June 25th, 2011 at 9:30 am | # |

    I cooked this Kalbi recipe + the baechu dwenjangguk recipe for my 2 sister-in-laws and they loved it! I am an American living outside of Seoul and your recipes have come to my rescue so many times! Thank you, Maangchi!
    ~Tina

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2011 at 11:52 am | # |

      Tina,
      Welcome to Korean cooking! Kalbi and baechu dwenjangguk are go well with each other. Great menu choice!

  41. llonline My profile page joined 5/11
    Posted June 21st, 2011 at 6:14 pm | # |

    Hello Maangchi!

    These thinly-sliced beef ribs are referred to as a flanken cut and is most commonly used in Korean cooking (according to Alton Brown) but also in the UK (according to Wikipedia). I’ve never had bbq korean ribs cut any other way so I’m interested to see what other preparations there are. (I’m first generation Korean but grew up in the United States.)

    Love your site!! I just discovered it a few months ago and made 11 bahnchan the first day I found it!! ELEVEN!!

    I’m a food blogger but I write about things I cook from recipes I find online and in cookbooks. This summer I’ll be teaching my kids to cook from your site and blogging about it. Thanks for the great stuff you’ve put on here!

    • Maangchi New York City My profile page joined 8/08
      Posted June 22nd, 2011 at 10:32 am | # |

      Thank you so much for the information! “This summer I’ll be teaching my kids to cook from your site ..” Update us how it goes. If you want, you can make a new topic on the forum and post some photos there! I like to see them. http://www.maangchi.com/talk/forum/general-discussion
      When you cook with your children together, the good memory will stay with them forever.

  42. komungo My profile page joined 5/11
    Posted May 13th, 2011 at 1:59 pm | # |

    About the “LA style” cut:

    My theory is that the Koreans (whether in LA or HI) learned the cut from Mexican butchers. This is a cut I’ve seen in Mexican grocery stores and meat counters, and it is also a cut used in Argentinian churrascaria style restaurants. It wouldn’t surprise me if this showed up in other cultural cuisines like Portugese, which could explain the Hawaiian connection. In LA, I can see the Korean Americans seeing and using this cut. The reason I think it was called “LA Style” was that when the big wave of Korean American immigrants came to LA in the late 70s and 80s, their relatives and business contacts from Korea would visit, see this cut, and nicknamed it because that’s where they saw it. It wouldn’t surprise me if this cut made it back to Korea (I was last there in 2008, but I didn’t go to any “kalbi jib” restaurants).

  43. Vince New York My profile page joined 5/11
    Posted May 2nd, 2011 at 12:26 pm | # |

    I am sooooooooo glad i found your site. I love korean food!!! I am half thai and filipino and grew up in Los Angeles. I can remember eating lateral cut ribs since I was 6-7 which is more than 20 years ago. I think it is definitely an L.A. thing.

  44. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted April 14th, 2011 at 6:47 pm | # |

    yaya I am making this tonight for dinner! Can’t wait!

    • Maangchi New York City My profile page joined 8/08
      Posted April 15th, 2011 at 9:45 am | # |

      cool! I see the photos of LA galbi you made on my flickr group! I will approve soon! It looks so tasty!

  45. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted March 25th, 2011 at 1:21 am | # |

    I bought pre-cut galbi at the Korean grocery and it turns out we use LA galbi cut here in New Zealand too! So it is LA-NZ Galbi :) I can’t wait to try this with friends. May I ask what the grill is you are using? I can’t tell in the video but it looks like it has holes in the bottom of the part that sits directly over the fire.

    • Maangchi New York City My profile page joined 8/08
      Posted March 25th, 2011 at 7:32 am | # |

      My friend bought it for me when we went to a Korean festival event in Toronto It was maybe $4.00? very cheap but it’s disposable. I threw it out after using it a few times. Use the broiler in your oven.

  46. KarenCurr Seattle, Washington, USA My profile page joined 3/11
    Posted March 19th, 2011 at 6:05 pm | # |

    Hello Maangchi, just wanted to let you know that I really enjoy watching your videos and learning from you, and your recipes are great. Thank you so much! Karen

  47. bibi Toronto My profile page joined 2/11
    Posted February 28th, 2011 at 10:53 am | # |

    Hey, I live in Toronto area, and a mother of three. I love you and your cooking. Please where did you buy your Tabletop grill. I need one.

  48. AvalonStyx Port Jefferson, NY My profile page joined 1/11
    Posted January 19th, 2011 at 1:55 am | # |

    In your written recipe steps you forgot to include when you added the sesame seed oil to the mix (2:50 on the video). I guess it would be after step 3 in the “make marinade”. Just a heads up.

    Love your website and recipes. Its nice to attach recipes to the food my mom used to make for me as a kid.

    • Maangchi New York City My profile page joined 8/08
      Posted January 20th, 2011 at 7:16 am | # |

      Thanks a lot. I will check it out and fix it asap. “Its nice to attach recipes to the food my mom used to make for me as a kid” You miss your mom. I’m touched!

  49. nana indonesia My profile page joined 11/10
    Posted November 12th, 2010 at 7:59 am | # |

    Hello Maangchi,
    I’m your new fan from Indonesia. I’m a house wife and mother of 3. All my member family are huge fan of korean food. Luckily I found your website. Thank you so much for your effort to posting all the delicious recipes.
    Whenever we go to Singapore,we will always have lunch or dinner in a korean foodstall in Le Meridien. Their food are very delicious. From there I know about Korean side dish like kimchi and stirfried anchovies.
    We tried their new menu call saba fish and it’s yummy also.
    I made my own kimchi and have tried many recipes such as kalbi, soondobu jigae, gamjatang and our most favorite recipe, kimchi fried rice!
    I’m making the ribs now and tomorrow I’ll try the pan fried method instead of grill or BBQ. Hopefully they will taste delicious too.
    Anyway, what is the use of the pear? is it to soften the meat?
    Have a nice weekend
    Nana

    • Maangchi New York City My profile page joined 8/08
      Posted January 20th, 2011 at 7:20 am | # |

      ” what is the use of the pear? is it to soften the meat?” yes, pear tenderizes meat and gives sweetness, too. Sorry about the late reply. Happy Korean cooking!

  50. berli My profile page joined 9/08
    Posted November 12th, 2010 at 7:09 am | # |

    Thank you so much for posting this recipe, Maangchi. I love it!! I have just recently found where i can get this cut of ribs here in Sydney. So, i’m really looking forward to making some more LA Galbi. :)

    Just wondering how long the marinade would last if i make it in advance and keep it in the fridge? Also you say to marinade the ribs overnight. Would it be ok if i marinade it more than a day?

    • Maangchi New York City My profile page joined 8/08
      Posted November 12th, 2010 at 8:36 am | # |

      I think you will have to cook the marinated beef in 24 hours because the sauce may go bad. Keep it in the freezer as long as you want if you want to cook it later. Thaw it out 1 day in advance in the refrigerator and enjoy!

  51. MinPark My profile page joined 11/10
    Posted November 1st, 2010 at 10:31 pm | # |

    Hey Maangchi, I was wondering if I can use this recipe in my essay for college. Including the pictures. It would really be highly appreciated. Even though im korean myself, i dont quite know the recipe but your post on it explains everything thoroughly which is what i need.

    • Maangchi New York City My profile page joined 8/08
      Posted November 2nd, 2010 at 11:58 am | # |

      oh yeah? That’s cool! Sure, of course I’m honored that you use my recipe and the photos for your essay. All I need is that you can confirm the credit. Good luck!

  52. Kriegerkaiser Olympia, WA My profile page joined 10/10
    Posted October 19th, 2010 at 4:26 am | # |

    Maangchi – I am a huge fan of yours! :) Thanks for your enthusiasm and your videos; it’s like a friend is with me and helping me cook some pretty yummy dishes. Num num.

    I made these ribs tonight (Uwajimaya had a killer deal) and when I got home I realized I didn’t have any pears; but I had some organic, homemade applesauce in the fridge. I used that in lieu of the pears and it was AWESOME.

    Also; I made some radish salad and didn’t have green onions (a first for me; I always seem to have a few bunches in the fridge) so I used cilantro stems instead. That worked too.

    Keep it up, hun! We love it! :)

    -Brian

    • Maangchi New York City My profile page joined 8/08
      Posted October 19th, 2010 at 10:31 am | # |

      Thank you very much for considering me as your friend! Yes, I’m your friend. You make homemade applesauce? Great! “..I used cilantro stems instead. That worked” Interesting, I should use cilantro in my musaengchae someday.

    • smccarthy71 My profile page joined 10/10
      Posted November 9th, 2010 at 12:32 pm | # |

      Hello Brian! Nice to see a neighbor who loves Uwagimaya as much as me!

      Sharon – Yelm, Washington

  53. mamim bangkok My profile page joined 9/10
    Posted October 14th, 2010 at 7:58 am | # |

    I can remember the taste of this food ,the first time was more than 20 years passed in Soul [Olympic], and the last was in San Francisco last year. Now it will be in my own kitchen.Thanks again .

    • Maangchi New York City My profile page joined 8/08
      Posted October 14th, 2010 at 1:48 pm | # |

      Welcome to my website! Let me know how your galbi turns out later.

      • mamim bangkok My profile page joined 9/10
        Posted October 18th, 2010 at 10:31 pm | # |

        I did it on 16th oct .my husband didn’t recognize it’s not the Thai dish but he eat it all and enjoy veggies and ask for this dish for next weekend that my son ‘s girl friend will come to join after her examinations done, this mean he love your recipes, thanks. Send you a big KISS.

  54. yhpark82 Houston My profile page joined 9/10
    Posted September 2nd, 2010 at 3:17 am | # |

    Hi Maangchi!

    Love your website! What soup would you recommend as a good complement to galbi?

  55. ximachikenx My profile page joined 7/10
    Posted August 25th, 2010 at 5:15 am | # |

    Looks so yummy, it might be better to use this recipe and make Korean bbq at home rather than going out to eat it :) Do you know how to make the bean paste they serve as a dipping sauce (I think) at Korean bbq restaurants?

    • Maangchi New York City My profile page joined 8/08
      Posted August 25th, 2010 at 5:19 am | # |

      Here it is,

      dipping sauce (ssamjang):
      Mix these 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced garlic, 1 ts honey, 1 ts of sesame oil, and 1 ts sesame seeds in a small bowl with a spoon.

  56. booneeson My profile page joined 8/10
    Posted August 13th, 2010 at 5:58 am | # |

    hi, I really enjoy your receipies. looks simple and easy. also I like back ground much. can you tell me the name of the song on that use for this video? Thank you.

  57. achel Maryland, USA My profile page joined 8/10
    Posted August 11th, 2010 at 3:55 pm | # |

    I’m not exactly sure but I was just curious: Are we allowed to substitute mirin for cooking wine and/or substitute miso paste for the soybean paste?

  58. helg0094 Minneapolis/St. Paul MN My profile page joined 6/10
    Posted July 12th, 2010 at 11:06 pm | # |

    I love this recipe!!!!!!!!!

  59. DIY Fashionista New York City My profile page joined 7/10
    Posted July 11th, 2010 at 6:29 am | # |

    Dear Maangchi,

    Just wanted to say, I was just introduced to your website yesterday by a friend and I am in love with it! Your dishes look sooooo delicious and you make it look so fun and easy to make Korean food. I was always intimidated to try cooking Korean food but now I will try. My first will be this LA Galbi recipe and then the Mandoo.

    Thanks again,

    A Big Fan! : )

    • Maangchi New York City My profile page joined 8/08
      Posted July 11th, 2010 at 7:44 pm | # |

      Thank you, I’m your big fan, too! You submitted korean grocery stores fro my other readers which is great!

  60. partyallmyown1 Honolulu My profile page joined 7/10
    Posted July 11th, 2010 at 1:46 am | # |

    do u have a bbq recipe for chicken.. i love korean ribs but they can be pricey

  61. jasonintoronto My profile page joined 1/10
    Posted July 3rd, 2010 at 11:57 am | # |

    do you really eat the LA galbi with a piece of raw garlic and raw korean pepper? i bought a korean pepper for the first time yesterday.

    • Maangchi New York City My profile page joined 8/08
      Posted July 3rd, 2010 at 12:16 pm | # |

      Hi, Jason,
      You don’t have to eat raw garlic. You can grill it with the LA galbi. Wow, you bought Korean green chili pepper for the first time yesterday? Congratulations! lol, I love to eat raw garlic but it has to be sliced. Try it out if you are brave. : )

  62. estherjo NJ My profile page joined 6/10
    Posted June 29th, 2010 at 2:47 pm | # |

    Hello!
    Where did you buy the grill plate? Korean store? Do you remember about how much it cost?

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2010 at 10:33 am | # |

      The grill is under $3.00 so cheap! Check either Korean grocery store or Japanese store. When I lived in Canada, one of my friends bought it for me.

  63. koreanfoodlover My profile page joined 6/10
    Posted June 26th, 2010 at 6:23 pm | # |

    I have always watched your videos religiously, but I was scared to attempt anything because I am still a beginner and can barely cook anything! I got some courage to marinate this last night and we just got done grilling it and it is divine! SooOOO delicious. I can not thank you enough for posting these recipes with such detailed instructions. I admire you for taking your time out to help us beginner cooks by making this website plus making great youtube videos. I just love your personality and watching you is a delight. You are the coolest person ever! Without you I don’t think I’d ever attempt trying to cook so Thank you so much maangchi. I just love you! I am so excited to start making more of your recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted June 27th, 2010 at 9:54 pm | # |

      “I admire you for taking your time out to help us beginner cooks by making this website plus making great youtube videos.”
      wow, thank you very much! Your comment makes me feel happy!

  64. Jason Paris, France My profile page joined 6/10
    Posted June 25th, 2010 at 9:04 am | # |

    Hey Maangchi, this recipe looks wonderful.
    I wonder if you’ll do a video of another beef rib dish which I love: Galbi Tang. Whenever I go to New York, I always have this soup at the Gom Tang restaurant on 32nd Street between 5th and 6th Avenues. I particularly love it in winter because it injects the body and soul with hearty, rejuvenating energy! Across the street from Gom Tang is Hana Reum supermarket (I’ve never been to the one in Flushing).

    • Maangchi New York City My profile page joined 8/08
      Posted June 27th, 2010 at 9:55 pm | # |

      yes, galbitang is one of my future video recipes. “I particularly love it in winter because it injects the body and soul with hearty, rejuvenating energy!” lol, I agree with you!

  65. Amber727 New Jersey My profile page joined 7/09
    Posted June 25th, 2010 at 1:09 am | # |

    Hello!

    I made this delicious L.A galbi for a Memorial Day BBQ. EVERYONE LOVED them! Thank you so much for this recipe! I can’t wait to make them again with the dipping sauce! :)

  66. stanford USA My profile page joined 8/08
    Posted June 23rd, 2010 at 4:10 pm | # |

    Here’s the interesting thing about LA galbi: it’s pretty similar to what is known in some places as “Maui-style ribs”

    http://en.wikipedia.org/wiki/Maui-style_Ribs

    The original recipe for which can be traced back to ribs made at Azeka’s Snack Shop in Kihei, Maui:

    http://azekas.com/

    Closed in 2006, but these ribs were done in a very thin flanken style:

    http://www.canada.com/topics/lifestyle/food/story.html?id=0bb459c3-ec63-4d37-abe2-ba0b172fc884

    Reading the ingredients of the marinade, they sure sound like galbi ribs:

    http://chowhound.chow.com/topics/522330

    In fact more than one report claims that Azeka’s was a “Korean general store”

    http://www.epicurious.com/recipes/member/views/MAUI-STYLE-KOREAN-SHORT-RIBS-1274289

    I think it’s possible that LA galbi originated in Hawaii, not Los Angeles, and that the originator was Bill Azeka’s mother who developed this thinly-cut short rib style which Koreans later took to LA.

    I think it’s telling that commenters on this blog from Hawaii have never heard of “LA galbi” but are familiar with the food. That’s because LA galbi came from Hawaii, so there is no “LA galbi” there, only “galbi!”

    • Maangchi New York City My profile page joined 8/08
      Posted June 23rd, 2010 at 9:39 pm | # |

      oh my, Stanford, you are like a scholar! I will read it later after I finish my event for June.26. Thank you very much!

  67. HAS Australia My profile page I'm a fan! joined 6/10
    Posted June 23rd, 2010 at 10:02 am | # |

    Hi Maangchi, Love your website, Luckily I stumbled upon your website couple of months ago, that’s how I started to learn cooking hahaha.. anyway quick question please, the LA galbi, do we have to buy it from Korean mart??I usually buy my meats from my local market where most of the butchers speak minimum english, I’m afraid they won’t understand LA galbi cutting style >.<

  68. Sylvia My profile page I'm a fan! joined 9/08
    Posted June 21st, 2010 at 7:13 am | # |

    Your hair looks beautiful, like you are prom queen!

    As for the Kalbi, I am so happy you put this recipe up.
    I tried to make it myself before you put the recipe here. I made a big mistake and used ribs that were too thick. They were the right cut but too thick. They turned out tough, so next time I know to get thinner ribs.

    My perilla in my garden is ready to start picking. They came up from the seeds that the plants dropped last fall, Yay :)

    • Maangchi New York City My profile page joined 8/08
      Posted June 21st, 2010 at 9:05 am | # |

      Thank you for the compliment on my hairdo! : ) Perilla leaves are very loyal! every year they come out! : )

  69. some1unknown australia My profile page joined 12/09
    Posted June 21st, 2010 at 3:29 am | # |

    wow looks amazing
    thanks for making something i really wanted to learn

  70. kindaichi Kuala Lumpur, Malaysia My profile page joined 6/10
    Posted June 21st, 2010 at 12:54 am | # |

    this looks very yummy! shall try this next time and keep you posted about the end result :)

  71. Noelani My profile page joined 6/10
    Posted June 20th, 2010 at 10:53 pm | # |

    In Hawai’i where we are from, most of the Korean restaurants and plate lunch places serve Kalbi in the LA Galbi style. I don’t think I’ve had it any other way in Hawai’i then you’ve presented it here. But I’ve never heard of the LA part of the the name! We’ve made it here in Boston with friends from Hawai’i and when we go to the Whole Foods we ask them to cut the ribs special with three bones in but we also like it nice and thick! H-Mart here in Burlington, MA sells them this way too.

    • dragonfire161 My profile page joined 6/10
      Posted June 22nd, 2010 at 11:03 am | # |

      i’m from HI as well. you should try O-bok in Manoa Market place. They serve kalbi the traditional way, along the rib. Best korean bento around!

  72. tarragonoxide My profile page joined 2/10
    Posted June 20th, 2010 at 10:17 pm | # |

    awesome recipe! loved that you actually used pear for the marinade instead of just sugar and/or honey, with which a lot of other korean recipes call for.

    i have a quick question (and you may have answered this already): what is the reasoning behind soaking meats in water before cooking them? i see this a lot with beef and/or pork. i asked one of my korean students and she said it’s mainly for taste and to make the meat softer. is this true?

    keep up the great work! (and i love the HD quality of the video)

  73. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted June 20th, 2010 at 6:44 pm | # |

    Fantastic recipe! And wonderfull presentation!
    On around 8:56 i think i hear some police sirens investigating a fantastic smell report from your neighbours!

  74. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted June 20th, 2010 at 6:02 pm | # |

    First!

    This looks so delicious maangchi! Next time we use the barbeque we might have to use some of your recipes. I am not sure about this recipe (beef is a bit expensive), but perhaps we could… it looks easy to make and delicious.


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