LA galbi (LA 갈비) is one of my favorite Korean barbecue dishes! Thinly sliced beef short ribs are marinated in a savory, slightly sweet sauce made with soy sauce, garlic, Korean pear, and other delicious ingredients, then grilled until the edges are caramelized and slightly charred. The meat is juicy, tender, and full of flavor. It’s perfect for a family dinner or a backyard barbecue!
Galbi means “ribs” in Korean. What makes LA galbi special is the way the beef short ribs are cut: thinly, about ¼ inch thick, across the bones. Each long strip has several small pieces of bone, so the meat cooks quickly and is easy to grill. Traditional Korean galbi is usually cut differently, with thicker pieces of meat attached to individual rib bones. Both styles use a similar delicious Korean galbi marinade.
I first tasted LA galbi many years ago when I visited my sister in Los Angeles. She made it for my family, and I loved it! But I was surprised to see the ribs cut so thinly across the bones. I had never seen galbi prepared that way before.
At the time, I didn’t think much about why it was called LA galbi. But when I wrote this recipe in 2010, I became curious and started investigating its name. I found two theories. One says “LA” comes from the word “lateral,” referring to the way the ribs are cut. The other says the name comes from Los Angeles, where Korean immigrants helped popularize this style of galbi.
Personally, I thought the Los Angeles theory sounded more likely. After all, if “LA” came from “lateral,” why isn’t there an “HO galbi” for “horizontal”? : )
I also saw cross-cut beef short ribs called flanken-cut ribs at a Mexican market, but they were much thicker than the thinly sliced ribs I was looking for. Although the cutting style was similar, they weren’t quite right for making LA galbi.
In 2009, I brought my marinated LA galbi to a BBQ picnic in the Catskills with about 20 people. To my surprise, none of them had tried Korean barbecue before! Everyone enjoyed it, and some of my friends were still talking about it long afterward. That made me so happy.
I’m still curious about who first came up with LA galbi and how it got its name. If you know anything about its history, please contact me. I’d love to hear from you!
Whether you cook LA galbi on an outdoor grill or in a frying pan, I hope you enjoy sharing it with your family and friends as much as I do!
Ingredients (for 4-6 servings)
For the galbi and marinade:
- 3½ pounds (about 1.6 kg) LA-style beef short ribs
- ⅓ cup soy sauce
- ⅓ cup water or cooking wine
- ¼ cup honey (or ⅓ cup brown sugar)
- 1 teaspoon ground black pepper
- 1 Korean pear, or 2 ripe Bosc pears, peeled and cored
- 8 garlic cloves
- 1 medium onion, cut into chunks
- 1 teaspoon peeled ginger
- 2 tablespoons toasted sesame oil
For the ssamjang dipping sauce:
- 2 tablespoons doenjang (Korean fermented soybean paste)
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 green onion, chopped
- 1 garlic clove, minced
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
For serving:
- Lettuce leaves
- Perilla leaves
- Green chili peppers, chopped
- A few garlic cloves, thinly sliced
- 1 cucumber, cut into strips
- Carrot, if using
- Cooked rice and kimchi (optional)
Directions
Prepare the short ribs
- Trim any excess fat from the short ribs and rinse them a couple of times in cold water.
- Soak the ribs in cold water for 10 to 20 minutes to draw out excess blood.
Make marinade
- In a large bowl, combine ⅓ cup soy sauce, ⅓ cup water or cooking wine, ¼ cup honey (or ⅓ cup brown sugar), and 1 teaspoon ground black pepper.
- Blend 1 Korean pear (about 2 cups when chopped), 8 garlic cloves, 1 medium onion, and 1 teaspoon peeled ginger until smooth and creamy.
- Add the blended mixture to the soy sauce mixture. Stir in 2 tablespoons toasted sesame oil.
Tip: If you can’t find a Korean pear, use 2 ripe Bosc pears instead. I sometimes use Bosc pears, and they work well!
- Rinse the short ribs a couple of times in fresh cold water to remove any remaining bone fragments. Drain well.
- Add the ribs to the marinade and mix well with your hands, making sure every piece is coated.
- Cover and refrigerate for at least 1 hour. Overnight is even better because it gives the meat more time to absorb the flavors.
Make the ssamjang dipping sauce
See my ssamjang recipe and video fior more details
- Combine 2 tablespoons soybean paste (doenjang), 1 tablespoon hot pepper paste (gochujang), 1 chopped green onion, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon toasted sesame oil, and 1 teaspoon toasted sesame seeds in a small bowl. Mix well.
Prepare the vegetables
- Rinse and drain the lettuce and perilla leaves. Arrange them on a serving plate or in a basket.
Cut the cucumber into sticks about 3½ to 4 inches (9 to 10 cm) long and ½ inch (1.3 cm) thick. Prepare the carrot the same way, if using.
- Chop green chili peppers and slice a few garlic cloves. Arrange them alongside the lettuce and perilla leaves.
Grill and serve!
Grill, pan-fry, or barbecue the marinated ribs until nicely browned and cooked through on both sides. Because LA galbi is thinly sliced, it cooks much faster than traditional thick-cut ribs, usually in about 5 minutes, depending on the heat and thickness.
Transfer the cooked ribs to a serving plate. Use kitchen scissors to cut the meat away from the bones into bite-sized pieces.
To make a wrap, place a piece of galbi on a lettuce leaf with a perilla leaf. Add a little ssamjang, some sliced garlic, and a piece of green chili pepper. Fold everything into a small bundle and enjoy it in one bite!
You can also serve the galbi with rice and kimchi.
Enjoy the recipe!
Buy this recipe's ingredients online
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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.
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
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.
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!
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.
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!
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
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! : )
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!
I’m glad you have been enjoying this recipe! Happy cooking!
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!
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!
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?
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!
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!
Is it easy to find Korean ingredients in Norway? I hope so. Check this out. This grocery store was submitted by my another reader living in Oslo.
https://www.maangchi.com/shopping/a-food-market
Good luck with your Korean cooking and let me know how it goes.
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. ;)
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.
Great! Welcome to my website! All the side dishes (banchan) you buy at Korean stores are actually easy to make. Check out my recipe section. https://www.maangchi.com/recipes/
Look like super nice n delicious ^^
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
Ribs cut this way cook ridiculously fast. You won’t need to half cook them.
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!
awesome news! Cheers!
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.
can I get the dipping sauce in the store? What is the sauce called? Thank you!!
Homemade ssamjang (dipping sauce) is more tasty and fresh but you can buy it at a Korean grocery store. 쌈장: ssamjang: a mixture of doenjang, gochujang, garlic, green onions… https://www.maangchi.com/talk/topic/ssamjang
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
Choose tender part of beef if LA galbi is not available there. I use sirloin, tenderloin, or skirt steak.
Dear maangchi korean foods are the healthiest food i think , i even like the way of their life, thanks for your recipe
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!!!!
Good catch! Thank you very much for letting me know about it! I just fixed it! :”Saranghae” So do I! ; )
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.
Yes, let me know please. : )
Making this for new year party!!! (because my son love it soooo much ^_^
thank you for the recipe.
yummy yummy,^^
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?
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.
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.
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!
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!
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!!!
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!
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!
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?
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
Hi Stratone,
How did your kimchi jjigae turn out. I hope your daughter loved it! Cheers!
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!
It sounds good!
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.
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.
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
Yes, it will taste much better on a charcoal grill. : ) Thank you for your update and sharing the tip about marinating.