Cooking Lucid
Classic LA Galbi
Flanken-cut beef short ribs marinated in a sweet soy-garlic glaze and grilled until charred and caramelized. The iconic Korean BBQ cut — smoky, tender, and finger-licking good.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Marinate the short ribs
- 3 lbs LA-cut beef short ribs (flanken style, about ½ inch thick)
- ½ Asian pear or apple (grated)
- ½ onion (grated)
- ⅓ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 6 garlic cloves (minced)
- 1 tbsp grated ginger
- 2 green onions (sliced)
- ¼ tsp black pepper
Step 2 — Grill and serve
- Vegetable oil (for grill)
- Sesame seeds
- Steamed white rice
- Kimchi
- Lettuce leaves
- Ssamjang
Instructions
- 1
Marinate
Combine pear, onion, soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, and pepper. Add short ribs and massage marinade into every crevice. Marinate at least 4 hours or overnight.
- 2
Grill the galbi
Preheat grill to medium-high. Oil grates lightly. Grill ribs 3–4 minutes per side until charred at edges and cooked through. Rest 5 minutes.
- 3
Serve
Cut between bones if needed and serve with rice, kimchi, lettuce wraps, and ssamjang. Sprinkle with sesame seeds.
Nutrition per serving: 580 cal · 42g protein · 16g carbs · 38g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
