Korean Style Beef Short Ribs Recipe a.k.a LA Galbi Bbq l Better Than Restaurants
Korean Style Beef Short Ribs Recipe a.k.a LA GALBI BBQ l Better Than Restaurants is a medium Korean recipe that serves 4. 520 calories per serving. Recipe by Aaron and Claire on YouTube.
Prep: 2 hrs 30 min | Cook: 30 min | Total: 3 hrs 15 min
Cost: $33.40 total, $8.35 per serving
Ingredients
- 2 pounds Short Ribs (Flanking Cut) (bone‑in, cut into individual pieces)
- 0.5 pear Asian Pear (Asian (Korean) pear preferred for sweetness)
- 0.5 apple Apple (peeled, used if Asian pear unavailable)
- 0.5 kiwi Kiwi (helps tenderize the meat)
- 0.5 onion Onion (half onion, raw for the blend)
- 0.25 cup Water (for blender)
- 1.5 cup Soy Sauce (regular or low‑sodium)
- 0.5 cup Granulated Sugar
- 0.5 cup Mirin (Japanese sweet rice wine)
- 0.25 cup Corn Syrup
- 3 tablespoon Sesame Oil (toasted sesame oil)
- 3 tablespoon Garlic (minced fresh garlic)
- 0.5 tablespoon Ginger (minced fresh ginger)
- 1 cup Green Onion (chopped)
- 1.5 cup Water (for sauce)
- 2 cup Cooked Rice (short‑grain or sushi rice)
- 1 piece Bell Pepper (cut into chunks)
- 0.5 cup Mushrooms (sliced)
- 0.5 avocado Avocado (diced)
- 1 piece Egg (fresh, for poaching)
- 1 tablespoon Vegetable Oil (for sautéing veggies)
- to taste Salt
- to taste Black Pepper
- 2 tablespoon Vinegar (white or rice vinegar for poaching egg)
Instructions
Rinse and Pat Dry Ribs
Place the short ribs in a colander, rinse under cold water to remove bone fragments, then pat dry with paper towels.
Time: PT5M
Blend Fruit and Onion
Combine half an Asian pear, half an apple (peeled), half a kiwi, half an onion, and 0.25 cup water in the blender. Blend until smooth.
Time: PT10M
Strain (Optional)
Pour the blended mixture through a fine mesh strainer or cheesecloth into a mixing bowl to remove pulp.
Time: PT2M
Make the Marinade
To the fruit puree add 1.5 cup soy sauce, 0.5 cup granulated sugar, 0.5 cup mirin, 0.25 cup corn syrup, 3 Tbsp toasted sesame oil, 3 Tbsp minced garlic, 0.5 Tbsp minced ginger, 1 cup chopped green onion, and 1.5 cup water. Whisk until fully combined.
Time: PT5M
Marinate the Ribs
In a shallow container, pour a thin layer of sauce, lay the ribs in a single layer leaving space between pieces, pour more sauce over them, repeat for a second layer, then cover and let marinate at room temperature for at least 2 hours (or up to 4 hours). For deeper flavor, refrigerate for up to 8 hours.
Time: PT2H
Pan‑Fry the Ribs
Place the marinated ribs in a cold large skillet (bone side down). Turn the heat to medium‑high, then add about 1/3 cup of the remaining sauce. When the sauce begins to boil, flip the ribs frequently. Once most liquid evaporates, reduce heat to medium and continue cooking until the ribs are nicely seared and cooked through.
Time: PT20M
Temperature: Medium‑high to medium
Rest and Slice
Turn off the heat, let the ribs rest for 2 minutes, then cut the meat off the bone with kitchen scissors. Arrange on a serving plate.
Time: PT2M
Prepare Veggies for Rice Bowl (Optional)
Finely chop a raw onion, slice the bell pepper into chunks, slice mushrooms, and dice the avocado. Soak the raw onion pieces in cold water for 1 minute to mellow the bite, then drain.
Time: PT10M
Sauté Veggies (Optional)
Heat 1 Tbsp vegetable oil in a second pan, add 0.5 Tbsp minced garlic, then add bell pepper and mushrooms. Season with a pinch of salt and black pepper, stir‑fry for 5 minutes until tender.
Time: PT5M
Temperature: Medium
Poach the Egg (Optional)
Bring 4 cups water to a gentle boil, add 2 Tbsp vinegar, swirl to create a whirlpool, then gently slip the egg into the center. Cook for 3 minutes for a runny yolk, then remove with a slotted spoon.
Time: PT5M
Temperature: Boiling
Assemble the Galbi Rice Bowl (Optional)
Place cooked rice in a bowl, top with sautéed bell pepper, mushrooms, raw onion, avocado slices, and 2–3 pieces of the pan‑fried ribs. Drizzle any remaining sauce, garnish with sliced green onion, and place the poached egg on top.
Time: PT3M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 32 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Contains soy, Contains sesame, Gluten (soy sauce), Not vegetarian, Not vegan
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Short Ribs (Flanking Cut): English cut short ribs, Beef short ribs
- Instead of Asian Pear: Apple, Western pear
- Instead of Apple: Asian pear
- Instead of Onion: Shallot
- Instead of Soy Sauce: Tamari
- Instead of Granulated Sugar: Brown sugar
- Instead of Mirin: Sake + sugar
- Instead of Corn Syrup: Honey, Maple syrup
- Instead of Sesame Oil: Peanut oil
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger
- Instead of Green Onion: Chives
- Instead of Cooked Rice: Brown rice
- Instead of Bell Pepper: Zucchini, Carrot
- Instead of Mushrooms: Shiitake, Portobello
- Instead of Avocado: Cucumber
- Instead of Egg: Sunny‑side‑up egg
- Instead of Vegetable Oil: Canola oil
- Instead of Vinegar: Lemon juice
Equipment Needed
- Blender
- Mixing Bowl
- Fine Mesh Strainer (optional)
- Large Skillet or Frying Pan
- Scissors
- Ladle
- Cutting Board
- Chef Knife
- Pot for Rice
- Pot for Poaching Egg
- Slotted Spoon (optional)
- Plate for Serving
- Bowl for Poaching Egg (optional)
Critical Steps — Do Not Skip
- Rinsing the ribs to remove bone fragments
- Placing ribs in a cold pan before heating
- Marinating for at least 2 hours for flavor and tenderness
Chef Tips from the Video
- Asian pear gives a subtle sweetness and helps create a glossy glaze.
- Kiwi contains actinidin, a natural meat‑tenderizer; don’t skip it for thick cuts.
- Never pre‑heat the pan; the cold‑pan method prevents sugar burn.
- For extra caramelization, finish the ribs under a broiler for 1‑2 minutes after pan‑frying.
Troubleshooting
Sauce burns during pan‑frying.
Start with a cold pan as instructed and add the sauce only after the pan is on the heat. Reduce heat to medium once most liquid evaporates.
Ribs are tough.
Ensure the kiwi is included in the fruit blend for tenderizing and marinate for at least 2 hours. Use the flanking cut, which is naturally more tender.
Fruit blend is too watery.
Add a little more pear or kiwi, or reduce the water amount in the blender.
Poached egg spreads in the water.
Add vinegar and create a gentle whirlpool before adding the egg; use the freshest egg possible.
Storage
Refrigerator: Store leftover ribs in an airtight container for up to 3 days.
Freezer: Freeze cooked ribs (separated from sauce) for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the fruit‑based sauce a day ahead and refrigerate.
- Marinate the ribs overnight for deeper flavor.
- Pre‑chop all vegetables and store them in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of La Galbi (Korean Short Ribs) in Korean cuisine?
Galbi, meaning "ribs," is a beloved Korean barbecue staple traditionally cooked over charcoal. It represents communal dining and celebration, often served at holidays, birthdays, and family gatherings. The "La" variation is thought to have originated from Korean immigrants in Los Angeles who adapted the cut using a bone‑cutting machine, creating a thinner, quicker‑cooking version.
What are the traditional regional variations of galbi in Korean cuisine?
In South Korea, Jeju Island prefers pork galbi, while the mainland typically uses beef flanking cut. The sauce can vary: some regions add fermented soybean paste (doenjang) or Korean chili flakes (gochugaru) for a spicier profile. The LA‑style "La Galbi" uses a fruit‑based sweet sauce and a thinner cut for faster cooking.
How is authentic galbi traditionally served in Korea?
Authentic galbi is grilled at the table on a tabletop grill, then cut into bite‑size pieces and wrapped in lettuce leaves with ssamjang, sliced garlic, and green chili. It is usually accompanied by steamed rice, kimchi, and assorted banchan (side dishes).
What occasions or celebrations is La Galbi traditionally associated with in Korean culture?
Galbi is a centerpiece for Korean holidays such as Chuseok (harvest festival) and Seollal (Lunar New Year), as well as birthdays and wedding feasts. The LA‑style version is popular at Korean‑American gatherings and backyard barbecues.
What makes La Galbi special or unique in Korean cuisine?
La Galbi combines the classic sweet‑savory Korean galbi sauce with a fruit blend (Asian pear, apple, kiwi) that adds natural sugars and tenderizing enzymes. The thin flanking cut cooks quickly, making it ideal for home kitchens without a grill.
What are the most common mistakes to avoid when making La Galbi (Korean Short Ribs)?
Common errors include pre‑heating the pan (causing the sugary sauce to burn), skipping the fruit tenderizer (resulting in tough meat), and not allowing enough marination time. Also, overcrowding the pan leads to steaming rather than searing.
Why does this La Galbi recipe use a cold‑pan method instead of searing the meat first?
Starting with a cold pan lets the ribs and sauce heat together gradually, preventing the high sugar content from scorching. This technique ensures the meat cooks evenly while the sauce caramelizes without burning.
Can I make La Galbi ahead of time and how should I store it?
Yes. Marinate the ribs up to 24 hours in the refrigerator, then cook them when ready. Store cooked ribs in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on low heat with a splash of water or sauce.
What texture and appearance should I look for when the La Galbi is done cooking?
The ribs should have a glossy, caramelized glaze, a deep amber color, and be tender when pierced with a fork. The meat should pull away easily from the bone but still retain some bite.
How do I know when the La Galbi is fully cooked?
When the internal temperature reaches 145 °F (63 °C) and the sauce has reduced to a sticky coating, the ribs are done. The meat will be opaque and no longer pink near the bone.
What does the YouTube channel Aaron and Claire specialize in?
The YouTube channel Aaron and Claire focuses on approachable home cooking tutorials, often featuring Asian-inspired dishes, step‑by‑step explanations, and practical tips for everyday cooks.
How does the YouTube channel Aaron and Claire's approach to Korean cooking differ from other Korean cooking channels?
Aaron and Claire emphasize kitchen‑friendly techniques such as pan‑frying instead of grilling, and they provide detailed explanations of why each step matters (e.g., cold‑pan method). Their style blends casual storytelling with precise culinary science, making Korean recipes accessible without a grill.
Last updated: September 3, 2026
