LA galbi

Name: LA galbi
Prep time: 15 min
Cook time: 16 min
Total time: 4 h 31 min
Cuisine: Korean
Ingredients: 1200 g Beef short rib, flanken cross cut; 360 g Soy pear marinade, freshly blended; 24 g Garlic, minced; 14 g Sesame oil; 30 g Green onion, thinly sliced; 2 g Black pepper, ground; 14 g Vegetable oil

LA galbi · ready in 4 h 31 min · 4 servings · 660 kcal per serving · easy · 7 ingredients

Korean LA style galbi is all about thin beef ribs, sweet soy pear perfume, quick fire, and glossy charred edges.

Prep: 15 min
Cook: 16 min
Total: 4 h 31 min
Serves: 4
kcal: 660
Difficulty: easy

Korean Main dishes Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1200 gBeef short rib, flanken cross cut
360 gSoy pear marinade, freshly blended
24 gGarlic, minced
14 gSesame oil
30 gGreen onion, thinly sliced
2 gBlack pepper, ground
14 gVegetable oil

Equipment

grill, mixing bowl, shallow dish, tongs, grill brush, paper towel, measuring spoon, serving platter

Instructions

Mise En Place
Gather measured ingredients, mixing bowl, shallow dish, tongs, grill brush, paper towel, measuring spoon, and serving platter. · 5 min
What to look for: All ingredients and tools are within reach
Mix Marinade
Whisk soy pear marinade, garlic, sesame oil, black pepper, and green onion in the bowl until glossy and evenly flecked. · 5 min
What to look for: Marinade looks glossy with green onion and garlic evenly suspended
Marinate Ribs
Coat ribs in the marinade, arrange them flat in the dish, cover, and chill for 4 hours, turning once for even seasoning. · 4 h
What to look for: Ribs are fully coated and darkened by the marinade
Heat Grill
Heat the grill until very hot, then brush the grate clean and oil it lightly so the sweet marinade will release cleanly. · 10 min
What to look for: Grate is clean, lightly shiny, and smoking gently
Grill First Side
Lay ribs in a single layer and grill until the first side is deeply browned with caramelized edges, about 3 minutes. · 3 min
What to look for: Bottom side has dark grill marks and glossy browned edges
Grill Second Side
Turn ribs and grill until the second side is browned and the meat between bones is just cooked, about 3 minutes more. · 3 min
When it is done: Check the thickest meat between bones reaches 63°C / 145°F, then rest 3 minutes.
Serve Hot
Serve ribs hot with the caramelized edges facing up and spoon any resting juices over the meat. · 1 min
What to look for: Ribs are glossy, juicy, and ready to eat

Nutrition (per serving)

kcal	660
Protein	45 g
Carbohydrates	17 g
of which sugars	13 g
Fat	46 g
of which saturated	17 g
Fibre	1 g
Sodium	1500 mg

Nutri-ScoreC

Allergens

Contains: gluten, soybeans, sesame

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently in a covered skillet with 1 tbsp water until steaming and the meat reaches 74°C / 165°F.

Ingredient substitutions

Soy pear marinade

Soy sauce: Use only when soy pear marinade is unavailable, with a less sweet and less fruity result.

Garlic

Green onion: Use more green onion for a gentler allium flavor if garlic is not preferred.

Sesame oil

Vegetable oil: Use when sesame must be avoided, though the nutty aroma will be missing.

Green onion

Garlic: Use a small amount because garlic is much stronger than green onion.

Black pepper

Salt: Use only to adjust seasoning, since it will not replace peppery aroma.

Vegetable oil

Sesame oil: Use for extra nutty aroma, but brush lightly because sesame oil can scorch faster.