La-galbi (la-갈비) Recipe
Grilled marinated beef short ribs, Korean style.
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Ingredients
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Marinated Short Ribs
For Grilling & Serving
Method
Marinated Short Ribs
- 1
Prepare Marinade
In a large bowl, whisk together soy sauce, brown sugar, mirin, and water until sugar dissolves. Add grated Asian pear and grated onion and mix to combine — these add sweetness and help tenderize the meat. Stir in minced garlic, grated ginger, sesame oil, toasted sesame seeds, freshly ground black pepper, and gochugaru if using. Add thinly sliced green onions and mix well.
- 2
Marinate Ribs
Place the flanken-cut short ribs in a single layer in a large resealable bag or a shallow dish. Pour the marinade over the ribs, making sure each piece is coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor and tenderness. Turn the meat once or twice to redistribute marinade.
- 3
Bring to Room Temperature
About 30 minutes before grilling, remove the ribs from the refrigerator and let them sit, covered, at room temperature to take the chill off. Reserve the used marinade if you plan to baste (see note).
For Grilling & Serving
- 4
- 5
Grill Ribs
Pat the ribs lightly with paper towels to remove excess marinade (to avoid heavy flare-ups). Lightly oil the grill grates or grill pan. Place ribs on the hot grill in a single layer. Cook for 2–4 minutes per side depending on thickness and heat intensity. The edges will char slightly and the meat should be caramelized but still juicy. Use tongs to flip; do not overcrowd the grill—work in batches if needed. If the marinade was reserved, you can baste during the first minute of cooking but discard any leftover marinade that touched raw meat after use.
- 6
Rest and Slice (if desired)
Transfer grilled ribs to a platter and let rest for 3–5 minutes to allow juices to redistribute. Because LA-Galbi is cut across the bone, pieces are usually served whole; if you prefer, slice between bones into individual portions before serving.
- 7
Serve
Serve the grilled galbi hot with steamed rice, lettuce and perilla leaves for wrapping, ssamjang, and lime/lemon wedges. Garnish with extra sliced green onions and a sprinkle of toasted sesame seeds. Encourage diners to make wraps: place rice and a piece of rib on a leaf, add ssamjang and garnish, wrap and eat.
