Baked Korean BBQ Short Ribs (Authentic LA Galbi Recipe)
This tender, flavorful Korean BBQ short ribs recipe brings the authentic taste of Korean restaurants right to your home kitchen. Marinated overnight in a sweet and savory sauce, then seared and baked to perfection, this LA galbi recipe delivers restaurant-quality Korean beef that falls off the bone.
This Korean BBQ recipe combines traditional flavors with an easy cooking method that guarantees juicy, tender ribs every time. The marinade infuses the meat with complex flavors while the dual cooking method creates the perfect texture that makes this dish a true 5-star experience.
Looking for more Asian-inspired dishes? Try my Slow Cooker Teriyaki Chicken for another flavorful meal, or check out my Korean Chicken Wings for a perfect appetizer to serve alongside these ribs!
Reasons You’ll Love This Recipe
- Restaurant-Quality at Home: This authentic Korean short ribs recipe recreates the complex flavors you’d find at your favorite Korean restaurant. The marinade combines traditional ingredients like soy sauce, sesame oil, and Asian pear for that signature sweet-savory taste.
- Flexible Cooking Methods: Whether you prefer the oven, stovetop, gas grill, or even an electric pressure cooker, this recipe adapts to your preferred cooking method. Each technique delivers tender, flavorful results perfect for any occasion.
- Make-Ahead Friendly: The overnight marinating process means you can prep this dish the night before, making it perfect for entertaining. The flavors develop beautifully, and the next day you’ll have minimal work for maximum flavor.
- Tender and Juicy Results: The combination of marinating, searing at medium-high heat, and slow baking ensures these Korean ribs are incredibly tender. The meat practically falls off the bone while maintaining that perfect Korean BBQ flavor profile.
What is LA Galbi?
LA Galbi, also known as Korean BBQ short ribs, refers to flanken-style cut short ribs that are sliced across the bone rather than between bones. This cutting style, popularized in Los Angeles Korean communities, creates thin strips perfect for marinating and quick cooking. The “LA” style allows the marinade to penetrate the meat more effectively, resulting in incredibly flavorful Korean food.
Korean BBQ Short Ribs Ingredients
See the recipe card below for a complete list of ingredients and measurements.
- Flanken-Style Short Ribs – These Korean beef ribs are cut across the bone in thin strips, typically about ¼ to ½ inch thick. This cut is essential for proper marinating and cooking. Ask your butcher for flanken-style or LA-style short ribs specifically.
- Soy Sauce – The foundation of the marinade, providing that signature umami flavor. Use a good-quality soy sauce for the best results in this Korean BBQ recipe.
- Brown Sugar – Adds sweetness and helps create beautiful caramelization when searing. The sugar also helps tenderize the meat during the marinating process.
- Rice Vinegar – Provides acidity that balances the sweetness and helps break down the meat fibers for extra tenderness.
- Toasted Sesame Oil – A key ingredient in Korean cuisine that adds nutty depth and authentic flavor to the marinade.
- Fresh Ginger and Garlic – These aromatics are essential for authentic Korean short ribs, providing the flavor base that makes Korean food so distinctive.
- Sesame Seeds – Used as garnish, these add texture and reinforce the sesame flavor profile typical in Korean restaurants.
Substitutions and Additions
- Asian Pear Alternative – While traditional recipes often include Korean pear or Asian pear for natural tenderizing enzymes, you can substitute with regular pear, apple, or even a tablespoon of honey for sweetness.
- Heat Level Adjustments – Add sriracha, gochujang, or cayenne pepper for spice. Start with small amounts and adjust to your preference.
- Sweetness Variations – Increase brown sugar or add honey for sweeter ribs, which is popular in many Korean restaurants.
- Cooking Method Swaps – This recipe works great in an Instant Pot (pressure cook for 15 minutes), on a gas grill (2-3 minutes per side), or entirely in the oven.
How to Make Korean BBQ Short Ribs (step-by-step directions)
STEP 1. Start by preparing your marinade in a large mixing bowl. Combine minced onion, garlic, ginger, soy sauce, rice vinegar, brown sugar, sesame oil, and black pepper. Stir until the sugar completely dissolves and taste for balance – you want sweet, salty, and tangy flavors. (Photos 1 & 2)
STEP 2. Add the flanken-style short ribs to the marinade, ensuring all pieces are completely submerged. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Flip the ribs halfway through marinating for even flavor distribution. Remove the marinated ribs from the refrigerator 30 minutes before cooking to bring them to room temperature. This ensures even cooking throughout the meat. (Photo 3)
STEP 3. Heat a large skillet over medium-high heat and add vegetable oil. Working in small batches to avoid overcrowding, sear the ribs for 3-4 minutes per side until nicely browned. Transfer seared ribs to a lightly greased 9×13 baking pan. (Photos 4 & 5)
STEP 4. Preheat your oven to 375°F while finishing the searing process. Pour a few tablespoons of the leftover marinade over the ribs in the baking pan, including any garlic and ginger pieces for extra flavor. Cover the pan tightly with foil and bake for 25-30 minutes until the meat is tender and cooked through. The internal temperature should reach 145°F for medium doneness. (Photos 6 & 7)
STEP 5. Garnish with sesame seeds and sliced green onions before serving with steamed white rice and traditional Korean sides. (Photo 8)
Recipe Tips
- Don’t Skip the Marinating Time – The minimum 8-hour marinating period is crucial for both flavor and tenderness. Overnight marinating produces even better results.
- Use Medium-High Heat for Searing – This temperature creates the perfect caramelized crust without burning the sugar in the marinade. Watch carefully and adjust heat if needed.
- Work in Batches – Overcrowding the pan will cause the ribs to steam rather than sear properly. Give each piece space for proper browning.
- Save Some Marinade – Reserve a few tablespoons of fresh marinade before adding raw meat for basting during cooking and extra flavor.
Storing Tips
- Refrigerator: Store your leftover sausage corn chowder in an airtight container in the fridge for 2-3 days. This creamy soup reheats well, so make sure to reheat the leftovers.
- Freezing: Now, you can freeze leftovers, but they may separate a bit and change texture slightly. They can be frozen for 2-3 months to be used on a chilly day.
- Reheating: To reheat, warm it in the microwave or a skillet on the stove until heated.
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Serving Suggestions
Serve these authentic Korean ribs with steamed white rice, kimchi, and shredded cabbage for a traditional Korean meal. The combination of flavors and textures creates the perfect balance that you’d find in Korean restaurants.
For a complete Korean feast, pair with my Cilantro Lime Rice as an alternative to plain rice, or add some Spicy Sweet Corn Chowder for a fusion twist. You could also serve alongside Garlic Butter Shrimp for a surf-and-turf Korean BBQ experience.
Traditional Korean sides like cucumber salad, japchae noodles, or edamame also complement these ribs beautifully. Don’t forget small dishes of gochujang or sriracha for those who want extra heat!
Recipe FAQs
Yes! After marinating, place the ribs and a few tablespoons of marinade in your Instant Pot. Pressure cook on high for 15 minutes with natural release for 10 minutes. For extra browning, use the sauté function to sear the ribs before pressure cooking.
LA galbi refers to the flanken-style cut where ribs are sliced across the bone in thin strips, while traditional galbi uses ribs cut between the bones. The LA style was developed in Korean restaurants in Los Angeles and allows for faster cooking and better marinade penetration.
Absolutely! Preheat your gas grill to medium-high heat. Remove ribs from marinade and grill for 2-3 minutes per side, or until they reach your desired doneness. The thin cut cooks quickly, so watch carefully to prevent overcooking.
The ribs should reach an internal temperature of 145°F for medium doneness. They should be tender and easily pull apart with a fork. If using the oven method, 25-30 minutes at 375°F typically achieves perfect tenderness.
While flanken-style ribs work best for this recipe, you can use regular short ribs cut between the bones. However, you’ll need to increase the cooking time significantly (1.5-2 hours) and may want to braise them for better tenderness.
Need More Beef Recipes? Try These:
Baked Korean BBQ Short Ribs
Ingredients
- 3.5 pounds flanken-style short ribs about 12 ribs
- 1 small onion minced
- 10 cloves garlic minced
- 2 tablespoons ginger minced
- ¾ cup soy sauce
- ¼ cup rice vinegar
- ⅓ cup brown sugar or to taste
- 2 tablespoons toasted sesame oil
- 3 tablespoons sriracha optional, for spice
- 2 teaspoons black pepper
- Vegetable oil for searing
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Start by preparing your marinade in a large mixing bowl. Combine minced onion, garlic, ginger, soy sauce, rice vinegar, brown sugar, sesame oil, and black pepper. Stir until the sugar completely dissolves and taste for balance – you want sweet, salty, and tangy flavors.1 small onion,10 cloves garlic,2 tablespoons ginger,¾ cup soy sauce,¼ cup rice vinegar,⅓ cup brown sugar,2 tablespoons toasted sesame oil,2 teaspoons black pepper,3 tablespoons sriracha
- Add the flanken-style short ribs to the marinade, ensuring all pieces are completely submerged. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Flip the ribs halfway through marinating for even flavor distribution. Remove the marinated ribs from the refrigerator 30 minutes before cooking to bring them to room temperature. This ensures even cooking throughout the meat.3.5 pounds flanken-style short ribs
- Heat a large skillet over medium-high heat and add vegetable oil. Working in small batches to avoid overcrowding, sear the ribs for 3-4 minutes per side until nicely browned. Transfer seared ribs to a lightly greased 9×13 baking pan.Vegetable oil
- Preheat your oven to 375°F while finishing the searing process. Pour a few tablespoons of the leftover marinade over the ribs in the baking pan, including any garlic and ginger pieces for extra flavor. Cover the pan tightly with foil and bake for 25-30 minutes until the meat is tender and cooked through. The internal temperature should reach 145°F for medium doneness.
- Garnish with sesame seeds and sliced green onions before serving with steamed white rice and traditional Korean sides.Sesame seeds,Sliced green onions
Notes
- Don’t Skip the Marinating Time – The minimum 8-hour marinating period is crucial for both flavor and tenderness. Overnight marinating produces even better results.
- Use Medium-High Heat for Searing – This temperature creates the perfect caramelized crust without burning the sugar in the marinade. Watch carefully and adjust heat if needed.
- Work in Batches – Overcrowding the pan will cause the ribs to steam rather than sear properly. Give each piece space for proper browning.
- Save Some Marinade – Reserve a few tablespoons of fresh marinade before adding raw meat for basting during cooking and extra flavor.
Nutrition Information
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