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  • Writer's pictureHelen ModernPepper

Korean BBQ [LA Galbi] Beef Short Ribs Restaurant-Style Galbi Recipe, LA갈비 황금레시피, Kalbi + Mukbang 먹방

Updated: Jan 14

EASY To Follow LA Galbi Recipe (RESTAURANT-STYLE RECIPE) + Mukbang/먹방 (LA Galbi Eating Show); LA갈비 황금레시피

LA Galbi is one of the most popular Korean BBQs! This LA Galbi recipe is perfect for those that are craving Korean BBQ at home. LA Galbi is perfect for any occasion as well as it being everyone's favorite celebratory dish served on Korean holidays (MyungJeol 명절); Lunar New Year gathering (SeolLal 설날), Thanksgiving (ChuSeok 추석), and/or birthdays.

Why is this dish called LA Galbi?

So the legend goes that this style of beef short ribs (three ribs sliced together) was first introduced at a Korean restaurant in Los Angeles, California, hence the name "LA Galbi."

Even native Koreans recognized this style of marinated beef short ribs as LA Galbi.

Kalbi or Galbi?

Many non-Korean friends ask what are the difference between Kalbi and Galbi. NO DIFFERENCE! Galbi and Kalbi is the English Alphaphabet phonetic spelling difference of the Korean word 갈비. Yes, as with all languages, phonetic translations using the English alphabet can vary, depending on how one hears the variations of the alphabet letters.

Today's LA Gabli Recipe Includes:

4 TIPS on turning your LA Galbi into restaurant-style galbi

Critical tips on making your LA Galbi full of flavors, minus the bone-fragments when you bite into your deliciously marinated galbi

How to grill your LA Galbi using the oven and outdoor grill

Below, you'll find:

Ingredient List

Ingredient & Suggested Kitchen Product Links


SsamJang/쌈장/Lettuce Wrap Condiment and PaMuChim/파무침/Scallion Salad Recipes Video Recipes Mentioned In Today's LA Galbi Video Recipe


Make sure to post a photo of your LA Galbi when you make them and TAG @ModernPepper on your social media. I would love to see your LA Galbi creation!

I would love to hear from you! Please comment below or just simply say "Hi 👋". If you have any recipe requests, please do let me know.

Thanks for loving Korean food and cooking Korean dishes with me!

See you soon in my next video...:-)



Pounds/lbs to kg/grams

US Cups to Milliliters

Tablespoon/Teaspoon to grams

Tbsp = Tablespoon

Tsp = Teaspoon


4 lbs LA galbi cut beef short ribs (1.8 kg)


4 Cups Water

1 Cup Jin-Soy Sauce 진간장 (All-Purpose, ok)

1/2 Korean Pear 한국 배 (any sweet pear, ok)

1/4 Medium White Onion 양파

6 - 8 Garlic Gloves 마늘

3 Stalks Scallions (Green Part Only) 파 - 녹색 부분 만

1 Tbsp Plum Extract Syrup/Maesil/매실청

1 Tbsp Honey

1 Tbsp Brown Sugar 흑설탕

1 Tsp Soybean Paste/DoenJang/된장

1/2 Tsp Black Pepper 후춧가루

Optional: Beef Dashida/쇠고기 다시다/Korean Beef Bouillion Powder (small pinch per each rib)

Below are Korean ingredients links.

More Korean ingredients @

Click on the item to view

Super Fast Charcoal Lighter

Super Fast Charcoal Ligher

Airtight Containers (4.5 liter used in today's LA Galbi video recipe)

Plum Extract Syrup/Maesil/매실청

Gears Used In Today's Video


Remove Excess Blood

In a large mixing bowl, add the LA galbi cut beef short ribs and fill with cold water. Let the beef ribs soak in the cold water for 10 to 15 minutes. This soaking period is to remove the excess water from the beef. Then rinse under running cold water. Add the rinsed ribs into a large strainer, and let it rest for 10 minutes to drain the excess water. TIP #1: Less blood in your marinade means, the tastier your marinade will be. This soaking and rinsing is VERY IMPORTANT in removing the bone fragments from the beef ribs. Because these beef ribs are cut through high-powered blades, it leaves residues of tiny bone fragments. If you don't remove these tiny bone fragments, you'll end up crunching on them, which will lead to an unpleasant galbi eating experience.

Galbi Marinade

In a blender, add the following items (pear, onion, garlic, scallions, plum extract, honey, brown sugar, black pepper, and 1 cup water), and blend until liquefied.

Pour the liquefied mixture into a mixing bowl, and add the soy sauce and 3 cups of water. Mix and taste. If you prefer it saltier, add more soy sauce (if you plan to add some beef Dashida later on, don't make marinade mixture too salty). If you prefer it sweeter, add honey and/or brown sugar. In general, Galbi is NOT supposed to be too sweet in taste. Galbi is unlike beef teriyaki. The sweetness of the galbi should be an aftertaste, and not overpowering. BUT if you prefer it to be sweeter, please do add more honey and/or brown sugar.

Place the drained beef short ribs into a large container, and pour the marinade mixture. Cover with a lid and let the ribs soak in the marinade for 24 to 48 hours, in the fridge (preferably, 48-hour soak). TIP #2: The longer the ribs soak in the marinade, the tastier they will be. (Do not soak for more than 48 hours.)

TIP #3 Restaurant-Style Flavor Enhancer: Beef Dashida/쇠고기 다시다

Once the beef ribs finished soaking or 24 to 48 hours, lay each rib down on a tray or baking sheet. Sprinkle a tiny amount (small pinch) on both sides of the beef ribs. Let the ribs rest for 10 minutes to bring the ribs to room temperature.

This is an optional ingredient.

TIP#4 Grill On High Heat

Oven: Place the oven shelf on the highest setting. Preheat on broil setting.

Lay the ribs on a baking sheet, and place it under the broiler/highest oven shelf. Keep an eye on the ribs. Cook on high heat until you see dark chocolate seared marks. Then turn the ribs over and continue to cook until you see the dark chocolate seared marks.

Outdoor Grill: Preheat your grill so it is piping HOT. Place the ribs on the grill. If you don't hear the sizzling sound when the ribs hit the grill plate, that means your grill wasn't hot enough. Close the lid and wait a few minutes (timing on this depends on your grill heat). Once you see dark chocolate grill marks on the ribs, turn them over and repeat.

Please watch this No-Marinade Korean BBQ video for recipe demonstration of SsamJang/쌈장 and PaMuChim/Scallion Salad/파무침

쌈장: SsamJang (Korean BBQ Lettuce Wrap Condiment) - Out Of The Box

(Serving Size 2-3 Persons)

2 Tbsp SsamJang

1 Tsp Sesame Oil

Roasted Sesame Seeds (light sprinkle)

쌈장: SsamJang (Korean BBQ Lettuce Wrap Condiment) - Mix of Soybean & Red Pepper Pastes

(Serving Size 2-3 Persons)

1 Tbsp Red Pepper Paste 고추장 (adjust the amount according to spicy preference)

1 Tbsp Soybean Paste 된장

1 Tsp Sesame Oil

1/2 Tsp Honey

Roasted Sesame Seeds (light sprinkle)

파무침 PaMuChim (Scallion Salad)

3 Scallions (cut at a diagonal angle)

Dozen small slices of sweet bell peppers

1/2 Kirby Cucumber (thinly sliced)

1 to 1.5 Tbsp Vinegar (use mild vinegar)

1/2 - 1 Tbsp Sesame Oil

1 Tsp Korean Red Pepper Flakes - Coarse (고춧가루)

2 Generous Pinches of Kosher/Sea Salt - Coarse

1 Pinch of Black Pepper (freshly ground is highly recommended)

Mix all the ingredients and try to enjoy within 15 minutes if you prefer a crunchy taste. After 15 minutes, the vegetables will wilt, but still very tasty.

Video Recipes mentioned in today's LA Galbi video recipe:

Corn Dog Recipe Mozzarella Cheese, CRUNCHY Ramen & Potato Corn Dogs 핫도그 만들기 [Korean Street Food]

AUTHENTIC King Galbi BBQ Grilled Beef Short Ribs (갈비구이) Korean BBQ MARINADE & How To Cut Galbi Short Ribs

Charcoal Lighter 🔥 FASTEST & EASIEST Fire Starter [LOOFTLIGHTER] How To Light Big Green Egg, NO GAS!

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