Galbi, Quick and Easy LA style Recipe - Marinated Short Ribs, Korean BBQ
This is a very quick and easy recipe for delicous Galbi, using the LA galbi cut. The marinating time is longer than the traditional method but the prep time is quicker and this will result in more consistent taste. The biggest success factors for this recipe are to use the right ratio of soy sauce, sugar and water, and to marinate overnight if not 24 hours.
See authentic traditional galbi recipe here.
LA galbi is a very recent version of galbi. Rumor has it that it was invented by Koreans who live in LA, and imported back to Korea. Another theory is that "LA" comes from the word "lateral" because of the way the ribs are cut. Today LA galbi is widely enjoyed by Koreans in Korea as well.
Buy Galbi ingredients online here.
|3 lb 5 oz||Beef Short Rib, LA cut, LA 갈비|
|2 cups||Soy Sauce (regular) 왜간장|
|2 cups||Sugar 설탕|
|6 cups||Water 물|
|3||Onion (Medium) 양파|
|5||Green Onion 파|
|2 tbs||Garlic (minced) 다진 마늘|
|¾ tsp||Black Pepper 후추|
|2 tbs||Sesame Oil 참기름|
|1⅓ tbs||Sesame Seeds 깨|
This is a quick and easy LA galbi recipe. The marinating time is longer than the traditional method but the prep time is quicker and this will result in more consistent taste. The biggest success factors for this recipe are to use the right ratio of soy sauce, sugar and water, and to marinate overnight if not 24 hours. See authentic traditional galbi recipe here.
Marinade ratio and marinating time:
The default ratio of the marinade ingredient here is 1 part soy sauce, 1 part sugar and 3 parts water. This ratio is for marinating overnight. (24 hours is ideal but you need at least 8-12 hours.)
Reduce the amount of water as the marinating time decreases. For example, if you only have 2-3 hours, use equal parts of soy sauce, sugar and water (1:1:1).
If you have no time to marinate, you can pour some marinade in the pan and braise the meat in the sauce until the sauce is gone. Then, brown the meat on high heat. It won't be as good as properly marinated one but it will still taste much better than bland meat.
Optional Ingredients and Substitutions
-Adding cheong-ju (korean rice wine) OR white wine will enhance the flavor. For 5 servings, add 1/2 to 1 cup of wine. But remember to decrease the amount of water as you add the wine. For example, if you are adding 1 cup of wine, use 1 less cup of water in the marinade.
-Adding ground Asian pear can give a very nice flavor. For 5 servings, add 1 pear.
-If you don't like using sugar, you can use pineapple juice or honey instead.
-Adding ground kiwi will tenderize the meat. For 5 servings, add 1 or less.
Sesame Seeds: You can omit sesame seeds.
LA Galbi: You can use other cuts of beef. If you are using thicker cuts, decrease the amount of water.
Frequently Asked Questions
Can I cook galbi in a pan on stove top?
Yes. If using stove top, cook both sides of the meat on high heat until outside is browned (3-7 minutes). Make sure to let the marinade drip off the meat before placing in the pan. If there is much marinade in the pan, the meat will be boiled instead of pan-fried and the meat will be less tasty.
Can I cook galbi in oven?
Yes, but cook on high heat (475-500 F) until it’s almost cooked and put it on broil on high heat in the last 5 min or so to brown the outside.
My meat was too tough. What can I do?
In general, ribs are pretty fatty so it tends to be pretty tender. If you are using other cuts or want your ribs to be extra tender, you can add some minced kiwi to the marinade. Don't put too much though (½ kiwi is good for 600-800g of meat). Also, make sure your meat is thin.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare ingredients
Peel and slice onions. Wash and cut green onions into 2 inches. Rinse the ribs quickly under running water to remove and bone powder (This is nice to do but you can get away without doing it).
Slice 3 onions
Wash, cut 5 green onions
2. Make the marinade
In a large bowl or a container, mix 2 cups of soy sauce, 2 cups of sugar and 6 cups cold water. Add sliced onions, cut green onions, 2 tablespoons of minced garlic, 1 teaspoon of black pepper and 2 tablespoons of sesame oil. Add 2 teaspoons of sesame seeds (Optional). Mix thoroughly until all sugar is dissolved. Adding white wine can really enhance the flavor. See tips above for optional ingredients to kick it up a notch.
3. Marinate meat
Add the meat one by one making sure all the meat is fully immersed in the marinade. Cover and Keep in the refrigerator for at least 8 hours. 24 hours is ideal.
Add meat one by one
Refrigerate 8 hours
Remove the meat from the marinade and BBQ for medium to high heat for 15 min or cook in a frying pan on medium to high heat for 15 min or until brown.
BBQ or cook meat
Serve on a plate and sprinkle sesame seeds as garnish (Optional). *Galbi is usually served with cooked rice. You can also make “Ssam” (wrap in Korean red leaf lettuce) when you eat.