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Kalbi (Korean BBQ short ribs) is made with thinly sliced beef short ribs marinated overnight in a delicious blend of garlic, green onion, pear, fresh ginger, rice wine, and rice wine vinegar. Simple to make, these LA-style Korean short ribs grill quickly, making them the perfect dish for your next barbecue or cookout.
I love a good Korean BBQ, and kalbi, also known as galbi, is my favorite. I mean, what’s not to love about a plate filled with tender, marinated BBQ short ribs?
This LA Galbi (Korean BBQ short ribs) recipe features flanken-cut beef short ribs marinated in a bold and flavorful combination of soy sauce, garlic, ginger, brown sugar, sesame oil, and kiwi (as a natural meat tenderizer). It’s my go-to for both backyard and indoor grilling, and is one of the easiest ways to bring the bold, savory-sweet Korean BBQ flavors home. This dish cooks up fast and tastes even better with a bowl of steamed rice, some kimchi, a side of crisp lettuce wraps, and dipping sauces like spicy mayo or Korean BBQ sauce!
What is Kalbi?
Kalbi (also spelled galbi, 갈비 in Korean) means “rib” in Korean and usually refers to beef short ribs that are marinated and grilled. It’s one of the most iconic dishes in Korean BBQ, known as gogi-gui.
Kalbi is traditionally made from English-cut beef short ribs, which are sliced parallel to the bone, or LA-style flanken cut, which are sliced across the bone into thin strips. They are marinated in a sweet and savory mixture of soy sauce, garlic, ginger, sesame oil, brown sugar, and either Asian pear or kiwi, which helps tenderize the meat naturally.
Kalbi (Galbi) vs. LA Kalbi (LA Galbi)
This is where it’s helpful to understand a little history (and nomenclature) behind the dish.
LA Galbi (also called LA Kalbi) is made with flanken-cut beef short ribs, which are sliced across the bone into thin strips, usually about 1/4 inch thick. Each strip contains multiple small cross-sections of bone, giving it a distinctive appearance and texture. This style became popular in Korean-American communities, particularly in Los Angeles in the late 20th century—hence the name (LA referring to Los Angeles). Because the ribs are thinner, they cook quickly over high heat, making them ideal for grilling and perfect for Korean BBQ gatherings.
Traditional Galbi (Kalbi) is made with English-cut short ribs, which are sliced parallel to the bone. This results in thicker pieces, each with a single long bone. To help the marinade penetrate and to make grilling easier, the meat is often butterflied to create a wider, thinner surface area. This style of Galbi is more common in home cooking and restaurants in Korea, where longer marinating times and slower grilling methods are the norm.
TL;DR LA Galbi is a Korean-American BBQ dish made with flanken-cut short ribs, sliced thin across the bone for quick grilling. Popularized in Los Angeles. Traditional Galbi uses English-cut short ribs, sliced along the bone and is often butterflied. Common in Korean home cooking and restaurants.
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Kalbi Recipe (Korean BBQ Short Ribs)
Ingredients
- 5 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, peeled and grated
- 1 bunch green onions, chopped (about 1 cup)
- 1 Asian pear, regular pear, or kiwi fruit, shredded or grated
- ½ cup soy sauce
- ¼ cup mirin, (rice wine)
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- ⅓ cup dark brown sugar
- 6 flanken beef short ribs
Instructions
- Prepare the kalbi marinade: In a medium bowl, combine the garlic, ginger, green onions, fruit (Asian pear, regular pear, or kiwi fruit), soy sauce, mirin, rice wine vinegar, sesame oil, and dark brown sugar.
- Marinate the short ribs: Transfer the short ribs to a large heavy-duty plastic bag and pour the marinade over the meat (you may also marinate the short ribs in a large baking dish).
- Seal the bag and gently rotate the bag to cover the short ribs completely in the marinade. Marinate the steak for at least 4 hours, ideally overnight.
- Approximately 30 minutes before cooking, remove the marinating short ribs from the refrigerator and allow them to come to room temperature, and heat a grill or grill pan over medium-high heat.
- Remove the ribs from the marinade, discarding any excess marinade (see notes). Without crowding the grill, place the ribs on the grill and cook for 3-5 minutes on each side or until they are cooked through. Repeat with any remaining short ribs.
- Serve with kimchi, white rice, and lettuce leaves. Garnish with freshly sliced green onions if desired.
Notes
- Instead of tossing the marinade, bring it to a rolling boil in a small saucepot over medium-high heat. Skim off the surface layer and enjoy it as a glaze or dipping sauce.
- Stovetop: Reheat in a skillet over medium heat with a splash of water or broth to keep the ribs moist. Cover loosely with a lid and heat for 3–5 minutes, flipping once.
- Oven: Preheat the oven to 350°F. Wrap ribs in foil and heat on a baking sheet for 10–15 minutes, or until warmed through.
- Microwave: Place ribs on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Serve
Kalbi is often served with steamed white rice, kimchi, and an assortment of Korean side dishes known as banchan. It’s also common to enjoy it with lettuce leaves or perilla leaves, which are used to wrap the grilled meat along with rice, a dab of ssamjang (a spicy-salty paste), and fresh garlic or chili slices. This interactive, build-your-own-bite style is a hallmark of Korean BBQ meals.
If you prefer a less interactive serving approach, I highly recommend serving it with this BOMB (can I say that here?) kimchi fried rice recipe. It’s the perfect spicy rice and pickled veggie fusion. It’s also delicious with simple stir-fried bok choy, miso soup, Korean glass noodles, and grilled veggie skewers.
Looking for more Asian-inspired dinners? Try General Tso’s Chicken, Sweet and Sour Chicken, or Korean Fried Chicken—all bold, crispy, and perfect for a flavorful weeknight meal.
