Recipe

Korean Galbi (LA-Style Short Ribs)

Sweet, garlicky, sesame-kissed short ribs that caramelize fast on the grill or under the broiler.

By Matt Campbell

•

4.8

A platter of grilled Korean LA-style galbi short ribs with caramelized edges, scattered sliced scallions and sesame seeds, on a warm wood table set with rice and lettuce leaves

Galbi is one of those dishes that makes a regular Tuesday feel like you accidentally planned a whole feast. It hits all my favorite notes: a bright, sweet-savory marinade, beef that stays juicy, and those crisp little charred edges that make you hover by the grill pretending you are “just checking on it.”

This version is LA-style galbi, meaning the short ribs are cut thin across the bone. Translation: they soak up marinade fast and cook fast. You get maximum flavor with minimal drama, and yes, you are absolutely allowed to eat one standing at the counter while the rest “rests.”

A kitchen counter with soy sauce, brown sugar, Asian pear, garlic, ginger, sesame oil, sliced scallions, and thin-cut short ribs arranged in small bowls

Why It Works

Fast-cooking, tender ribs: Thin-cut LA galbi cooks in minutes, so you get that grilled vibe without a long braise.
Real-deal caramelization: Sugar plus soy plus high heat gives you lacquered edges and a glossy finish.
Flexible cooking: Grill for smokiness, broil for apartment life, or use a ripping-hot cast iron pan.
Accessible ingredients: If you cannot find Korean pear, a regular pear or apple works great.

Pairs Well With

Storage Tips

Food-safety note: Cool leftovers quickly, refrigerate within 2 hours, and reheat leftovers to 165°F.

Store: Cool leftovers, then refrigerate in an airtight container for up to 3 to 4 days (timelines vary by fridge temperature and handling).

Freeze: Freeze cooked galbi up to 2 to 3 months for best quality. Thaw overnight in the fridge.

Reheat (best options):

Skillet: Low to medium heat with a splash of water, cover 1 to 2 minutes to loosen things up, then uncover and let the edges re-crisp. Watch closely since the sugar can brown fast.
Oven: 375°F for 8 to 12 minutes on a sheet pan. Broil the last 30 to 60 seconds for a little char.
Microwave: It works, but cover with a damp paper towel so it stays juicy. Finish in a hot pan if you want the crisp edges back.

A glass meal prep container holding leftover galbi short ribs with rice and kimchi, set on a kitchen counter near an open refrigerator

Common Questions

What is galbi?

Galbi (also spelled kalbi) means “rib” in Korean. It usually refers to marinated ribs grilled over high heat, famous for its sweet-savory flavor and char.

What is the difference between galbi and bulgogi?

They share a similar marinade family, but galbi uses ribs (often short ribs) and is usually grilled for char. Bulgogi is thin-sliced beef (like ribeye or sirloin) cooked quickly, often in a pan, and it tends to be less bony and more “stir-fry friendly.”

Do I have to use Asian pear?

No, but it is a great trick. Pear helps tenderize and adds gentle sweetness. Swap in one ripe Bosc or Anjou pear or a grated sweet apple (like Fuji or Honeycrisp). Kiwi also tenderizes, but go easy because it can turn meat mushy if marinated too long.

How long should I marinate galbi?

Minimum 2 hours for good flavor, ideal 8 to 12 hours for big payoff. Because LA-style ribs are thin, you usually do not need more than 24 hours.

Can I cook galbi without a grill?

Absolutely. Use a broiler (closest vibe) or a very hot cast iron skillet. Either way, blot off excess marinade so the ribs sear instead of steaming, and keep an eye out for sugar scorching.

What should I do with leftover marinade?

If the marinade touched raw beef, treat it like raw meat juice. Discard it, or if you want to use it as a sauce, boil it hard for a few minutes until it is fully bubbling and slightly reduced. For the easiest route, set aside a little marinade before adding the ribs, then use that portion for brushing or serving.

Thin-cut marinated LA-style short ribs arranged on a foil-lined sheet pan under an oven broiler, edges beginning to caramelize

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl or measuring pitcher (for the marinade)
Blender or food processor (helpful but optional)
Gallon zip-top bag or shallow baking dish (for marinating)
Tongs
Grill, grill pan, or cast iron skillet and stovetop
Instant-read thermometer (optional)
Sheet pan and wire rack (if broiling)

I love galbi because it feels like restaurant food, but it behaves like weeknight food. The first time I made it, I went in way too confident and did not blot the marinade. Translation: it steamed before it seared. Still delicious, but I learned the big trick: dry the surface, then hit it with heat. Now it is one of my favorite “invite friends over and look like you planned ahead” meals, even when I absolutely did not.

Korean Galbi (LA-Style Short Ribs)

(4.8 Reviews)

Prep Time 20 minutes (plus marinating)

Cook Time 10 minutes

Total Time 30 minutes (plus marinating)

Servings 4

Ingredients

3 lb Korean-style LA cut beef short ribs (thin cut across the bone, about 1/4- to 1/2-inch thick)
1/2 cup low-sodium soy sauce
1/3 cup packed brown sugar (or 1/4 cup brown sugar plus 2 tbsp honey)
1 Asian pear, grated (or 1 ripe pear or sweet apple, grated)
1/2 small yellow onion, grated
6 garlic cloves, grated or minced
1 tbsp fresh ginger, grated
2 tbsp toasted sesame oil
2 tbsp rice vinegar
Mirin option: Use 2 tbsp mirin plus 1 tbsp rice vinegar (or a squeeze of lemon). If you use mirin, consider reducing brown sugar by 1 to 2 tbsp since mirin is sweet.
2 scallions, thinly sliced (plus more for serving)
1 tbsp toasted sesame seeds (plus more for serving)
1/2 tsp black pepper
Optional heat: 1 to 2 tsp gochugaru (Korean chili flakes) or 1 tbsp gochujang
Neutral oil, for the grill grates or pan

For serving (optional but strongly encouraged):

Steamed rice
Romaine or butter lettuce leaves
Ssamjang or gochujang
Kimchi
Quick cucumber salad

Raw LA-style beef short ribs thinly cut across the bone on a cutting board beside small bowls of soy sauce, brown sugar, grated pear, garlic, and sesame oil

Instructions

Make the marinade. In a bowl, whisk soy sauce, brown sugar, grated pear, grated onion, garlic, ginger, sesame oil, rice vinegar, scallions, sesame seeds, and black pepper until well combined. The sugar will mostly dissolve. If you want it perfectly smooth, blend for 10 to 15 seconds.
Marinate the ribs. Place short ribs in a large zip-top bag or shallow dish. Pour the marinade over, massage to coat, and refrigerate at least 2 hours, ideally 8 to 12 hours. Flip the bag or stir the ribs once if you can.
Thickness note: If your ribs are closer to 1/2-inch thick, lean toward the longer end of the marinating window for deeper flavor.
Bring toward room temp. Pull the ribs out of the fridge 20 to 30 minutes before cooking. This helps them cook more evenly.
Prep for searing. Heat a grill to medium-high to high (about 450 to 500°F), or heat a cast iron skillet over medium-high until very hot. Lightly oil the grates or pan. Lift ribs from the marinade and blot lightly with paper towels so they sear instead of steaming.
Sugar tip: Excess marinade can burn, especially under a broiler. Blotting helps, and it also gets you better char.
Grill or pan-sear. Cook ribs 2 to 3 minutes per side, depending on thickness, until deep brown with light char and still juicy. Work in batches so you do not crowd the pan.
Doneness cue: These are best when they are lacquered and caramelized, not dried out. If you are using an instant-read thermometer, aim for about 130 to 145°F depending on how you like your beef.
Broiler option: Set oven to broil high. Arrange ribs on a foil-lined sheet pan with a rack. Broil 3 to 5 minutes per side, watching closely for hot spots and sugar flare-ups.
Rest, then serve. Rest 3 minutes. Sprinkle with extra scallions and sesame seeds. Serve with rice and lettuce for wraps. My move is a little ssamjang, a bite of rib, then kimchi to reset your taste buds for the next bite.