LA Galbi (Korean Barbeque Ribs)

When I was young, my family gave me the nickname “meat monster” due to my love for Korean barbecue. They still tell stories of how I used to scarf down 13 plates of meat when we would go out to eat Korean BBQ. I may not be able to eat 13 plates in one sitting anymore, but I do still love my meats. These marinated ribs are definitely one of my favorite dishes to grill up! After much trial and error, I found the perfect ratio for this marinade and decided to share it with you all. They are savory, sweet, garlicky and so simple to make.

These ribs look different from traditional galbi, as they are cut laterally through the bone into thinner strips. This cut allows for quicker marination and cook time! You can find this cut at any Korean market. Something to note about this cut is that there may be small bone fragments leftover which necessitates some rinsing of the meat prior to marination.

A lot of people like to add the whole ground pear and onion (pulp and all) to the marinade, but I like to strain the pulp and only use the juice so allow for a cleaner marinade. The pear and onion are crucial to this dish because they act to tenderize the meat. I recommend marinating these babies overnight or up to 2 days!

Print Recipe

LA Galbi (Korean BBQ Ribs)

Sweet, salty and savory thin cut Korean BBQ ribs

Prep Time3 hours hrs

Cook Time10 minutes mins

Course: Main Course

Cuisine: Korean

Keyword: galbi, Galbi marinade, Korean BBQ, la galbi

Servings: 3

Ingredients

• 2 lb Beef rib
• 1/2 cup Soy sauce
• 1/2 cup Water
• 1/4 cup Sugar
• 1/4 cup Rice wine Mirim
• 1/2 Korean pear You can substitute with an apple.
• 1/2 Onion
• 1 tbsp Sesame oil
• 1 tsp Ginger Grated
• 6 cloves Garlic Minced
• 1 stalk Green onion

Instructions

• Place ribs in a large pot and submerge in cold water. Rinse them gently then dump out the water and submerge in water again. Allow them to rest in the water for 30 minutes, changing the water one more time halfway through.
• Mix soy sauce, water, sugar, rice wine, sesame oil, grated ginger, minced garlic and chopped green onion to a large bowl and mix.
• Chop onion and pear into small chunks and place in a blender or food processor. Pulse until smooth.
• Place blended onion and pear in a mesh strainer and stir to allow juices to go into the soy sauce mixture. Stir to combine.
• Drain meat and add to marinade bowl. Cover and refrigerate for at least 3 hours, preferably overnight.
• Take out the meat from the fridge about 20 minutes before grilling.
• You can grill these ribs, or cook them over the stove. Sprinkle with some sesame seeds and extra green onion and serve!