Make Korean BBQ ribs at home using my tried-and-true recipe for the perfect galbi marinade. You can grill the marinated ribs over charcoal, grill them in the oven, or pan-fry them.
You can enjoy delicious Korean barbecue at home. It’s all about a good quality marinade and meat, and it’s easy to make! Galbi (or Kalbi, 갈비), Korean beef ribs, are one of the most popular barbecue dishes in Korean homes, especially for special occasions and gatherings. Here’s my tried and tested recipe for the perfect galbi marinade!
Marinated in a perfectly balanced sweet and savory sauce, the galbi meat is tender and succulent while remaining well browned and caramelized on the outside.
Beef ribs
As I have already explained elsewhere galbi post, there are two different cuts for beef ribs. The first is known as the English cut, for which the ribs are separated and cut into short lengths. In Korean cuisine, this cut is used for galbi jjim (braised) or buttered for grilling.
The other is the side cut, for which the ribs are cut thinly along the bones. For Koreans, the side cut is also known as “LA galbi”, presumably named after the city where the first Korean immigrants began using this cut galbi gui (grilled ribs). Galbi is now very popular in Korea too.
Marindade of Galbi
Nowadays, people use all kinds of things to tenderize ribs, which are a tough cut of meat, including kiwi, pineapple, kola, etc. My favorite is the Korean/Asian pear, which is a traditional ingredient used for galbi. It adds a subtle sweetness to the ribs while working as a tenderizer. The grated onion and alcohol in the marinade also tenderize the meat. The resulting ribs have a perfect balance of sweet and savory flavors!
If you can’t find a Korean pear, use an apple instead. Korean maesilcheong (매실, green syrup) or apple or pineapple juice (about 1/4 cup) can be a good substitute for Korean pear. If using kiwi, use a small amount so as not to over-tenderize the meat as kiwi is a very strong tenderizing agent. I would use half a kiwi (1/3 if large) for every 2 lbs.
The traditional flavor profile of Korean galbi marinade is slightly sweet and savory, not too sweet nor too salty. If you’re worried about sugar, use more fruit or 100 percent fruit juice (or your favorite sweetener) and reduce or omit the sugar.
Don’t rush the marinating part! The ribs should be marinated for at least 6-8 hours. From night to 24 hours for best results. The thicker the meat, the longer you will have to marinate.
Cooking LA Galbi
To grill: You can grill LA Galbi on a charcoal or gas grill or on a grill pan over the stovetop. In Korea they are often grilled over charcoal (sootbul, 숯불). Preheat grill to medium-high heat. Grill ribs, 2-3 minutes on each side.
Broilers: To cook the galbi in the oven, set the oven to broil and preheat it. Arrange the meat in a single layer on a baking sheet and place it on the top rack of the oven, usually about 6 inches below the rack. Cook until ribs are lightly charred and caramelized, 5 to 6 minutes. Turn them over and cook for another 3-4 minutes. Be careful not to burn them.
Pan frying: Because of the sugar and fruit in the marinade, the ribs can burn easily in the pan. The cooking technique here is almost that of a quick braise. The extra liquid keeps the meat from burning. The ribs soak up all that sauce so they are very flavorful and tender. This cooking method is particularly suitable when you don’t have enough time to marinate.
Preheat a large non-stick pan. Reduce heat to medium. Arrange the ribs in a single layer, 4 or 5 ribs depending on the size of the baking dish. Cook for 4-5 minutes. When the pan is drying. Add the marinade through a sieve. Turn them over and cook for another 4-5 minutes until all the sauce has disappeared and the ribs are golden brown.
What to serve with
I often serve the ribs with fresh kimchi salad dishes, such as fresh kimchi salad or bok choi kimchi. Japchae always goes well with meat dishes too. Pickled dishes, such as pickled garlic and kkaennip kimchi, also pair particularly well with fatty meat. Check out my collection of 15 Korean Vegetable Side Dishes for more.
Last but not least, as with any Korean BBQ, serve with red or green lettuce leaves to wrap the meat in, along with ssamjang (쌈장) or simply gochujang. Perilla leaves (kkaennip, 깻잎) and crown daisy (ssukgat, 쑥갓) are great vegetables to add to your rolls, if available. Pa muchim (scallion salad) is also excellent with any Korean barbecue meat.
More Korean BBQ Recipes
LA Galbi (Korean BBQ Ribs)
Main door
Portions: 4
Print recipe
Instructions
For the ribs:
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Rinse the ribs to remove bone dust and remove blood on the surface. See note 2. Drain well. Lightly beat the meat with the meat mallet or stretch it with your hands. This second part helps tenderize the meat, but you can skip it if you want.
For the marinade:
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Blend the pear (or apple) along with the onion, garlic and ginger in a mini/regular blender. Mix all the marinade ingredients well in a large bowl or container.
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Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Turn them halfway. The thicker the meat, the longer you will have to marinate.
Cooking ribs
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To grill: Preheat grill to medium-high heat. Grill ribs, turning only once, 2 to 3 minutes on each side. You can use a charcoal or charcoal (soot bulb) grill, a gas grill or a grill pan over the stovetop.
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Baking: Set oven to broil and preheat. Arrange the meat in a single layer on a baking sheet and place it on the top rack of the oven, usually about 6 inches below the rack. Cook until ribs are lightly charred and caramelized, 5 to 6 minutes. Turn them over and cook them for another 3 – 4 minutes. Be careful not to burn them.
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Pan frying: Preheat a large non-stick pan. Reduce heat to medium. Arrange the ribs in a single layer, 4 or 5 ribs depending on the size of the baking dish. Cook for 4-5 minutes. When the pan is drying. Add the marinade through a sieve. Turn them over and cook for another 4-5 minutes until all the sauce has disappeared and the ribs are golden brown. See note 3.
Notes
- If you can’t find Korean pears, use an apple instead. Korean maesilcheong (매실, green syrup) or apple or pineapple juice (about 1/4 cup) can be a good substitute for Korean pear. If using kiwi, use a small amount so as not to over-tenderize the meat as kiwi is a very strong tenderizing agent. I would use half a kiwi (1/3 if large) for every 2 lbs. The traditional flavor profile of Korean galbi marinade is slightly sweet and savory, not too sweet nor too salty. If you’re worried about sugar, use more fruit or 100 percent fruit juice (or your favorite sweetener) and reduce or omit the sugar.
- You can soak them in water for about 20 minutes to further remove the blood. It’s a Korean technique for removing excess blood and resulting in cleaner tasting ribs.
- Because of the sugar and fruit in the marinade, the ribs can burn easily in the pan. The cooking technique here is almost that of a quick braise. The extra liquid keeps the meat from burning. The ribs soak up all that sauce so they are very flavorful and tender. This cooking method is particularly suitable when you don’t have enough time to marinate.
This LA Galbi recipe was originally published on this blog in August 2009 and updated over the years. Here, I updated it Time-tested recipe with more information and new photos.
