BBQ · Medium · 4.5 hr
LA Galbi — Flanken Short Ribs
By Bulgogi Curator
Cross-cut short ribs in soy-garlic glaze — the KBBQ most-ordered in US restaurants.
TL;DR
Cross-cut short ribs in soy-garlic glaze — the KBBQ most-ordered in US restaurants.
Prep 15 min + 4 hr marinateCook 8 minServes 4
Ingredients
- 1.5 kg LA galbi (flanken, 1/2-inch cross-cut, 8 pieces)
- 1 Asian pear grated, 1/2 onion grated
- 6 Tbsp soy, 3 Tbsp sugar, 2 Tbsp rice syrup
- 2 Tbsp sesame oil, 4 garlic minced, 1 tsp ginger
- 2 Tbsp mirin, 1/2 cup water, pepper
Steps
- Soak ribs 30 min cold water to purge blood, drain.
- Whisk marinade, coat ribs, refrigerate 4 hrs (or overnight without pear).
- Grill over high charcoal or broiler 3-4 min per side until caramelized.
- Rest 2 min, serve with ssamjang and pickled radish.
- Clip fat with scissors table-side for lettuce wraps.
Tips
- Sugar burns fast — grill hot but watch; move to cooler zone if flaring.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- White kimchi for the grill table →A no-chili napa that cuts fat better than more gochujang.