Easy LA Galbi (Korean Short Ribs)

Byhubbybap@gmail.com
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For my husband’s birthday, I always like to cook a full spread of Korean dishes at home. LA galbi is one of the dishes I keep coming back to — it just feels right for a special meal.

Traditionally, the marinade uses blended fruit that’s strained, but I like to keep things simple while still keeping those classic sweet and savory flavors. This version is much easier and honestly tastes just as good.

The ribs turn out tender, rich, and beautifully caramelized. It’s one of those dishes that feels special but is still very doable at home.

Easy LA Galbi (Korean Short Ribs)

Tender Korean short ribs marinated in a savory-sweet sauce and grilled until caramelized.
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Prep Time 1 day
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For soaking
  • Water
  • 2 tbsp Sugar
Marinade
  • 1/2 Onion grated
  • 2 stalk Green onion chopped
  • 3/4 cup Soy sauce
  • 4 tbsp Korean cooking wine (matsul) or mirin
  • 2 1/2 tbsp Minced garlic
  • 2 tbsp Sesame oil
  • 3 tbsp Korean corn syrup (mulyeot) or other cooking syrup
  • 1 can Korean pear juice You can also blend or juice a fresh Asian pear
  • 1 tsp Black pepper

Equipment

  • Large pan or skillet
  • Grater

Method
 

  1. Soak the beef
    Place the short ribs in water with 2 Tbsp sugar and soak for 30 minutes to draw out excess blood.
  2. Rinse
    Wash the ribs thoroughly, especially around the bones, to remove any small bone fragments.
  3. Make marinade
    Mix grated onion, green onion, soy sauce, matsul, garlic, ginger, black pepper, sesame oil, mulyeot, and pear juice.
  4. Marinate
    Layer ribs in a container, pouring marinade between layers until fully submerged. Refrigerate overnight.
  5. Cook
    Place ribs in a pan with a little marinade. Cook over low heat with the lid on until nearly cooked through. Remove the lid, raise heat to medium, and continue cooking until the ribs caramelize.

Notes

Difficulty

Easy–Intermediate – Simple ingredients, but proper marinating and controlled heat are key for tender, caramelized ribs.

Storage

Refrigerator (raw, marinated): Up to 2 days.
Refrigerator (cooked): Up to 3–4 days airtight.
Reheat: Pan reheat over medium heat until warmed through.
Freezer: Up to 1 month (marinated or cooked). Thaw in refrigerator before cooking/reheating.

Tips

• Soak ribs in sugar water to draw out blood and reduce gamey flavor.
• Rinse thoroughly, especially around the bones.
• Marinate overnight for best flavor and tenderness.
• Cook low and slow first, then increase heat to caramelize.

If you liked this, you might also like:

Spicy Jumbo Kimchi Mandu

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