What is the difference between LA galbi and regular galbi?

Traditional galbi is cut along the bone into thick pieces that are butterflied before marinating. LA galbi is cut thinly across the bones, so it needs no butterflying and cooks much faster.

How long should galbi marinate?

At least 4 hours and up to 24. Overnight gives the most tender, flavorful ribs.

LA Galbi (Grilled Korean Short Ribs)

Thin flanken-cut beef short ribs soaked in a soy, pear, garlic and sesame marinade for at least 4 hours, then grilled over high heat for just a few minutes per side. Serves 6.

Dairy-free Keto Low-carb

Contains: wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

Prep 20 min
Cook 15 min
Marinate 4 hr
Total 4 hr 35 min
Yield 6 servings

Updated October 25, 2026

Grilled Korean short ribs on a plate with greens, bread and a glass of red wine

LA galbi is cut across the bones into thin strips, so every piece has three or four little bones and plenty of marbled meat between them. Korean immigrants in Los Angeles made the cut famous, and it remains the easiest way to get Korean barbecue at home: the ribs cook in minutes over a hot fire.

The marinade is sweeter and more generous than bulgogi, with a whole grated pear and onion to tenderize the meat. Give it at least 4 hours; overnight is even better.

Instructions

Rinse the ribs. Rinse the short ribs under cold water to wash away any bone fragments from the saw, then pat them dry.
Make the marinade. In a large bowl, whisk together the soy sauce, water, brown sugar, honey, grated pear, grated onion, garlic, ginger, sesame oil, mirin and pepper.
Marinate. Layer the ribs in a large zip-top bag or covered dish and pour the marinade over them, turning to coat each piece. Refrigerate for at least 4 hours or overnight, turning once.
Heat the grill. Heat a gas or charcoal grill to medium-high, about 450°F, and oil the grates.
Grill. Lift the ribs from the marinade and grill for 3 to 4 minutes per side, until nicely charred at the edges and cooked to your liking. The sugar burns quickly, so move the ribs to a cooler spot if flare-ups get too strong.
Serve. Cut the ribs between the bones into bite-size pieces with kitchen shears if you like, and sprinkle with green onions and sesame seeds.

Nutrition per serving (estimated)

460Calories

8 gCarbohydrates

<1 gFiber

7 gNet carbs

23 gProtein

37 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Keto Low-carb Dairy-free Grill and BBQ Budget-friendly

Tips

Look for flanken or LA-style short ribs at Asian markets and many butcher counters. Ask for them cut 1/3 to 1/2 inch thick.
No grill? Cook the ribs under a hot broiler or in a cast-iron grill pan for about the same time.
Discard the used marinade; it has been in contact with raw meat.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

What is the difference between LA galbi and regular galbi?: Traditional galbi is cut along the bone into thick pieces that are butterflied before marinating. LA galbi is cut thinly across the bones, so it needs no butterflying and cooks much faster.
How long should galbi marinate?: At least 4 hours and up to 24. Overnight gives the most tender, flavorful ribs.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

More Korean recipes

All Korean recipes | All recipes | Cooking guide and safe temperatures