{"id":42498,"title":"LA Galbi – Korean Grilled Beef Ribs","modified":"2025-06-29T10:36:49+02:00","plain":"A delicious marinated beef dish, perfect for searing on a griddle at your next Korean barbecue\n\n\n\nGalbi, especially the \"LA\" style that originated in Los Angeles, is a true staple of Korean barbecue.\n\n\n\nAside from its name, which honors the city where the Korean diaspora created it, nothing about this dish is American. Only the cut is different; otherwise it remains a 100% Korean dish.\n\n\n\nNo Korean BBQ is complete without bulgogi\n\n\n\nWhenever I eat Korean food in the US, LA Galbi is one of my must-order dishes. Happily, this cut is becoming easier to find in France as well, right alongside bulgogi, jeyuk bokkeum and samgyeopsal \u2014 much to my delight.\n\n\n\nWhat is LA Galbi?\n\n\n\nGalbi means \"ribs\" in Korean. These beef ribs are marinated in a sauce similar to bulgogi, then grilled over charcoal or on a tabletop griddle. Sometimes Korean cooking really is that straightforward.\n\n\n\nAs noted earlier, the LA version differs only in the cut. Classic Galbi uses thick ribs, while the Los Angeles style calls for flanken-cut short ribs that are sliced much thinner.\n\n\n\nI find this thinner cut more versatile; it cooks quickly and pairs effortlessly with the other thin-sliced proteins served at a Korean barbecue.\n\n\n\nOr enjoy it in a comforting bulgogi udon\n\n\n\nOrigin of LA Galbi\n\n\n\nSources say that in 1973 Yun Ok Chun first introduced this special cut at the only Korean supermarket in Los Angeles.\n\n\n\nAfter she served the ribs at her neighborhood church, the congregants loved them so much they began requesting their Galbi cut this way exclusively. And that is how LA Galbi was born.\n\n\n\nThe main ingredients of LA Galbi\n\n\n\n\n\n\n\nSake: Essential for the gentle depth it adds. Use cooking sake; there is no need for an expensive bottle.\n\n\n\nMirin: A sweet fermented seasoning that lends a delicate roundness to the marinade.\n\n\n\nSesame oil: Choose toasted sesame oil for its richer aroma.\n\n\n\nBeef: Ideally, pick up flanken-cut short ribs sliced as shown in the photos, but any thinly sliced beef will still taste fantastic.\n\n\n\n\n\n\tLA Galbi \u2013 Korean BBQ Beef Short Ribs\n\t\t\n\t\tSweet-savory marinated short ribs that sizzle on the griddle or grill\u2014just like at a Korean BBQ.\t\n\t\n\t\tWok\t\n\t\n\t\t1.5 kg beef short ribs (cross-cut LA-galbi style (see photo))Marinade0.25 onion1 fresh ginger (about a 2\u20133 cm piece)8 cloves garlic0.5 Asian pear (nashi) (apple works too)120 mL mirin60 mL sake180 mL light soy sauce1 tablespoon brown sugar1 tablespoon rice syrup (or corn syrup)2 teaspoons black pepper1 tablespoon white sesame seeds (ground)1 tablespoon toasted sesame oil\t\n\t\n\t\tRinse the ribs (no soap, of course) and soak them in cold water for 15\u201320 minutes.Drain, pat the ribs dry with paper towels, and set aside.In a blender, combine the onion, ginger, garlic, pear, mirin, and sake.Blend until completely smooth.Pour the pur\u00e9e into a bowl large enough to hold the ribs.Stir in the soy sauce, brown sugar, rice syrup, black pepper, ground sesame seeds, and sesame oil until the sugar dissolves.Add the ribs, turning to coat every piece thoroughly.Cover and refrigerate for at least 3 hours, preferably overnight.Heat a pan, griddle, or grill to medium-high. Shake off any excess marinade and cook the ribs until nicely charred, about 3\u20134 minutes per side.\t\n\t\n\t\tBlot off any extra marinade before cooking so the ribs sear instead of steam\u2014we want a good char, not a boil.\n\t\n\t\n\t\tPlat principalCor\u00e9enneBoeuf, Huile de s\u00e9same, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=42498"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42498\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/19828"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=42498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=42498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=42498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}