Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. LA Galbi (Grilled Marinated Short Ribs)
Thinly cut, flanken-style beef short ribs steeped in a sweet-savory soy marinade and charred fast over high heat for caramelized, smoky bites.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Soak the short ribs in cold water for 20 minutes to draw out blood, then drain and pat completely dry with paper towels.
- 2
Whisk together the soy sauce, brown sugar, grated pear, minced garlic, sesame oil, 1 Tbsp grated ginger, and 3 sliced scallions to make a marinade that balances sweet, salty, and aromatic.
- 3
Submerge the ribs in the marinade in a large zip-top bag, press out the air, and refrigerate for at least 4 hours or overnight, turning once for even penetration.
- 4
Heat a grill or cast-iron pan to high (about 450 to 500 degrees F) and grill the ribs for 2 to 3 minutes per side, until the edges are deeply caramelized and the meat is just cooked through.
- 5
Sprinkle with toasted sesame seeds and rest 2 minutes, then serve hot with steamed rice, lettuce leaves for wrapping, and ssamjang.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving480
Calories
46 g
Protein
10 g
Carbs
27 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
LA Galbi is the flanken-cut short rib grilled Korean-American style, the ribs cut thin across the bones so they cook fast and soak up marinade. Named for the Korean community in Los Angeles where the cut took off, it is a barbecue centerpiece. The cross-cut bones and thin meat are its signature.
Listahan note
This version marinates the flanken-cut ribs in a soy-pear marinade, then grills them hot and fast so the thin meat caramelizes without drying.
Technique cues
- Use flanken-cut ribs so they cook quickly and absorb the marinade.
- Grate pear and onion into the marinade to tenderize and sweeten.
- Grill over high heat briefly per side for caramelized edges.
Kitchen flow
- Parallel prep
- Marinate the ribs ahead, then prep rice and wraps while they sit.
- Make-ahead
- Marinate up to a day ahead, or freeze the ribs in the marinade.
- Leftover move
- Slice leftover meat off the bone into rice bowls or wraps.
- Cleanup rhythm
- Soak the grill grate soon after; wipe the marinade bowl.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Flanken-cut short ribs
Main protein
Purpose: The thin cross-cut soaks up marinade and grills in minutes.
Handling: Marinate, then grill hot and fast.
Adaptation: English-cut ribs work but need longer cooking.
Soy sauce and brown sugar
Marinade base
Purpose: Provide the savory-sweet glaze that caramelizes.
Handling: Balance them and marinate at least a few hours.
Adaptation: Tamari keeps it gluten-free.
Grated Asian pear
Tenderizer
Purpose: Softens the meat and adds clean sweetness.
Handling: Grate into the marinade.
Adaptation: Kiwi or pineapple juice tenderizes similarly.
Sesame oil and seeds
Aromatics
Purpose: Give the ribs their nutty Korean barbecue aroma.
Handling: Add to the marinade and sprinkle seeds at serving.
Adaptation: Toasted sesame seeds reinforce the aroma.
Technique notes
- Do not over-marinate, or the pear enzymes make the meat mushy.
- Grill hot and fast; thin ribs overcook quickly.
- Let them rest a moment before serving so the juices settle.
Ingredient swaps
- Gluten-free direction
- Use certified gluten-free tamari in the marinade.
- Lower-sodium direction
- Use low-sodium soy and a touch more pear.
- Oven direction
- Broil close to the element when a grill is not available.
Serve alongside
- Steamed white rice
- Lettuce wraps with ssamjang
- Kimchi
- Pa-muchim (scallion salad)
- Light lager
- Soju
- Barley tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked ribs up to 3 days; raw marinated ribs keep 2 days.
- Reheat quickly in a hot pan or under a broiler.
- Freeze raw ribs in marinade up to 2 months; thaw before grilling.
Equipment
- Grill or grill pan
- Tongs
- Mixing bowl
- Box grater
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add LA Galbi (Grilled Marinated Short Ribs) to your week, check it against your household's allergens, and build the shopping list automatically.
More Korean recipes
Korean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Dakgalbi (Spicy Stir-fried Chicken)
Diced chicken marinated in a gochujang-based sauce, stir-fried with sweet potatoes, cabbage, perilla leaves, and tteok.
Korean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bulgogi (Marinated Beef BBQ)
Thinly sliced, marinated beef ribeye or sirloin grilled or stir-fried. Sweet, savory, and tender.
Korean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kimchi Jjigae (Kimchi Stew)
A classic, comforting stew made with aged kimchi, pork or seafood, scallions, onions, and diced tofu.