Korean LA Galbi (Marinated Beef Short Ribs)

What This Dish Is

LA Galbi is a Korean barbecue classic made from flanken-cut beef short ribs (cut across the bone). The ribs are marinated in a soy–garlic–pear based sauce, then grilled or pan-seared until caramelized, juicy, and deeply savory with a subtle sweetness.

This version stays true to tradition while being easy to execute in a Western home kitchen.

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Ingredients (Serves 4)

Beef

• 1.5 kg (3.3 lb) LA-style beef short ribs (about 1 cm / ½-inch thick)

• Cold water (for soaking)

Marinade

• 120 ml (½ cup) soy sauce

• 80 g (⅓ cup) brown sugar

• 2 tbsp honey or Asian pear syrup

• 1 small Asian pear, grated (or ½ ripe pear)

• 1 small onion, grated

• 8 cloves garlic, finely minced

• 1 tbsp fresh ginger, grated

• 2 tbsp sesame oil

• 2 tbsp mirin or rice wine

• 1 tbsp apple juice or pineapple juice (optional, tenderizing)

• ½ tsp black pepper

• 1 tbsp toasted sesame seeds

Optional Garnish

• Scallions, finely sliced

• Sesame seeds

• Microgreens or watercress

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Step 1: Prepare the Beef (Very Important)

1. Place the ribs in a large bowl.

2. Cover completely with cold water.

3. Soak for 30–60 minutes, changing the water every 15 minutes.

Why this matters:
This removes excess blood, resulting in cleaner flavor, better caramelization, and no bitterness.

Pat the ribs completely dry with paper towels before marinating.

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Step 2: Make the Marinade

In a large bowl, combine:

• Soy sauce

• Brown sugar

• Honey

• Grated pear

• Grated onion

• Garlic

• Ginger

• Sesame oil

• Mirin

• Apple or pineapple juice

• Black pepper

• Sesame seeds

Whisk until fully dissolved and fragrant. The marinade should taste:

• Salty

• Sweet

• Garlicky

• Slightly fruity

If it tastes good raw, it will taste amazing cooked.

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Step 3: Marinate the Ribs

1. Add the dried ribs to the marinade.

2. Massage thoroughly so every piece is coated.

3. Cover tightly.

Marinating Time

• Minimum: 4 hours

• Best: 12–24 hours

• Maximum: 36 hours (do not exceed)

Turn the ribs once or twice during marination.

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Step 4: Cooking Methods

Option A: Grill (Best Flavor)

1. Preheat grill to medium-high.

2. Oil grates lightly.

3. Grill ribs 2–3 minutes per side.

4. Look for:

   • Deep caramelization

   • Slight char on edges

   • Juices bubbling near the bone

Remove immediately — overcooking makes ribs tough.

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Option B: Cast-Iron Pan (Indoor Friendly)

1. Heat a cast-iron skillet over medium-high.

2. Add a small amount of neutral oil.

3. Sear ribs in batches (do not overcrowd).

4. Cook 2–3 minutes per side until glossy and browned.

Optional: brush with leftover marinade in the last 30 seconds only.

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Option C: Oven Finish (Extra Tender)

If ribs are thicker:

1. Sear first (pan or grill).

2. Transfer to a baking tray.

3. Bake at 180°C / 350°F for 8–10 minutes.

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Step 5: Rest & Serve

Let ribs rest 5 minutes before serving.

Slice between bones if desired or serve whole for a dramatic platter.

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Serving Suggestions (Western-Style)

• Serve on a hot stone or wooden board

• Pair with:

  • Simple green salad with sesame vinaigrette

  • Roasted vegetables

  • Steamed rice or garlic butter rice

• Finish with:

  • Fresh scallions

  • Toasted sesame seeds

  • Light squeeze of lemon (modern touch)

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Texture & Flavor Notes

• Meat should be tender but still chewy

• Sauce caramelizes into a sticky glaze

• Bone marrow adds deep umami

• Sweetness balances the soy without overpowering

This dish is rich, bold, and designed to be shared.

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Storage & Reheating

• Cooked ribs keep 3 days refrigerated

• Reheat gently in a pan over low heat

• Avoid microwaving — it hardens the meat

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Pro Tips (Chef Level)

• Never salt the ribs separately — soy sauce is enough

• Asian pear is key: it tenderizes without turning mushy

• High heat + short cook = perfect galbi

• Always cook ribs fresh from marinade, not cold — let sit 15 minutes at room temp