Korean Galbi Beef Short Ribs with Quick Brussels Sprout Kimchi

Few dishes capture the magic of Korean barbecue quite like Korean LA-style galbi short ribs. Thin-cut, marinated, and cooked over high heat, these flavorful beef ribs are sweet, savory, smoky, and irresistibly tender. You can skip the wait and prices of a bustling KBBQ restaurant by firing up your broiler or grill at home to experience LA galbi– one of the most iconic and beloved Korean BBQ dishes in America.

The History of Korean BBQ

Korean barbecue traces its roots back to early Koreans, where meat grilling traditions evolved over centuries. One early ancestor of modern galbi is maekjeok, skewered and grilled meat enjoyed during the Goguryeo era. Over time, beef ribs—galbi in Korean—became a celebratory dish, especially during holidays and family gatherings.

In modern times, Korean BBQ, as we know it, flourished in the 20th century, particularly in cities like Seoul. Restaurants began featuring tabletop charcoal grills, allowing diners to cook marinated meats themselves. The interactive experience—grilling, wrapping bites in lettuce, sharing banchan (side dishes)—became central to Korean dining culture.

What Makes LA-Style Galbi Unique?

LA-style galbi short ribs differ from traditional Korean-cut ribs in one important way: the cut. Instead of slicing between the bones lengthwise, LA galbi is cut across the bone into thin strips, typically about ¼ inch thick. This flanken-style cut, popularized by Korean immigrants in Los Angeles, made the ribs quicker to grill and easier to portion.

The marinade is where the magic happens. The classic galbi marinade combines soy sauce, sugar, garlic, sesame oil, and grated Asian pear. The pear’s natural enzymes help tenderize the beef while adding subtle sweetness. After marinating for several hours—or overnight—the ribs caramelize beautifully over high heat, developing charred edges and a glossy finish.

This adaptation in Los Angeles is a prime example of the Americanization of Korean BBQ. Korean immigrants embraced local butchering styles and ingredient availability, shaping a version of galbi that would become iconic in Korean American communities—and eventually mainstream American dining.

The Americanization of Korean BBQ

As Korean communities grew in cities like Los Angeles and New York City, Korean BBQ restaurants began attracting diners from all backgrounds. The all-you-can-eat format, fusion tacos, and portable tabletop grills expanded its appeal. Korean BBQ became not just an ethnic cuisine, but a social dining trend.

Food trucks, fast-casual concepts, and chefs blending Korean flavors with American barbecue techniques further popularized dishes like galbi. Today, LA-style short ribs can be found everywhere from backyard cookouts to upscale restaurants, reflecting the global influence of Korean cuisine.

The Essential Role of Kimchi

No Korean BBQ experience is complete without kimchi. Kimchi is Korea’s national dish: fermented vegetables, most commonly napa cabbage, seasoned with chili flakes (gochugaru), garlic, ginger, fish sauce, and salt. The fermentation process develops tangy acidity and complex umami that balances rich grilled meats like galbi.

We opted for a young or unfermented kimchi—often called “fresh kimchi” or geotjeori—which has a brighter, crisper texture and milder flavor. Because it hasn’t fully fermented, it tastes more vegetal and lightly spicy, with less sourness. This makes the quick Brussels sprout kimchi an excellent pairing for LA galbi, cutting through the sweetness of the marinade without overpowering it.

How to Enjoy Korean LA-Style Galbi

To enjoy LA-style galbi the traditional way, grill the ribs over high heat until caramelized and slightly charred. Serve with lettuce leaves, ssamjang soybean paste dipping sauce, perilla leaves, steamed rice, and sliced vegetables like cucumber, carrot, and radish. Wrap a piece of grilled rib in lettuce with rice and condiments for the perfect bite.

Whether at home or at a Korean BBQ restaurant, Korean LA-style galbi short ribs offer more than just incredible flavor—they tell the story of cultural tradition, immigration, and the delicious evolution of Korean BBQ in America. Enjoy!

Korean Galbi Beef Short Ribs with Quick Brussels Sprout Kimchi

Of all the Korean BBQ options, this standout is sweet, savory, smoky, and irresistibly tender. Known as the LA-style, beef ribs are thin-cut, marinated, and cooked over high heat to perfection, right on the bone. Enjoy them with a platter of vegetables, dipping sauce, and a quick kimchi!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 60 minutes

Cook Time: 30 minutes

Servings: 6

Ingredients:

LA Galbi Short Ribs

• 3-½ pounds of LA-style beef short ribs

• ⅓ cup soy sauce

• ½ cup cooking wine or water

• ¼ cup honey

• 1 teaspoon black pepper, freshly ground

• 8 cloves of garlic

• 1 medium onion, peeled

• 1 teaspoon fresh ginger

• 1 large Korean pear

• 2 teaspoons toasted sesame oil

• Toasted sesame seeds, for garnish

• Lettuce leaves, for garnish

• Perilla leaves, for garnish (mint as a substitute)

• Scallions, sliced thinly, for garnish

• Cucumber, sliced into half moons, for garnish

• Carrot, sliced thinly, for garnish

• Radish, sliced thinly, for garnish

• Steamed rice, for garnish (optional)

Dipping Sauce

• 4 tablespoons ssamjang soy bean paste

• 2 tablespoons gochujang hot pepper paste

• 2 tablespoons scallion, sliced

• 2 cloves of garlic, minced 

• 2 teaspoons honey

• 2 teaspoons toasted sesame oil

• 2 teaspoons toasted sesame seeds

Quick Brussel Sprout Kimchi

• 2 cloves of garlic, minced

• 3 tablespoons scallions, sliced

• ¼ cup gochugaru chili flakes

• 2 tablespoons fish sauce

• 1 tablespoon granulated sugar

• 1 tablespoon toasted sesame oil

• 1 pound of brussels sprouts, ends trimmed, sliced thinly

• 1 medium radish, sliced into half moons or quarters (~½ cup)

• 1 tablespoon toasted sesame seeds, plus more, for garnish

Directions:

1. PREP RIBS. LA-style galbi is a thinly cut short rib with bones still attached. Trim excess fat from the short ribs and rinse a couple of times in cold water. Soak the ribs in cold water for 10-20 minutes to remove impurities.

2. PREP MARINADE. Meanwhile, in a large bowl, add soy sauce, cooking wine or water, ¼ cup honey, and ground black pepper. In the bowl of a blender, add Korean pear (about 2 cups’ worth), 8 cloves of garlic, onion, and ginger until well blended. Add the pear mixture to the soy sauce base along with 2 teaspoons of toasted sesame oil.

3. MARINADE. Rinse and drain the short ribs in cold water one more time to remove any remaining bone fragments. Add the short ribs to the marinade and mix by hand until the marinade coats all the ribs. Refrigerate for at least an hour, but overnight is best. 

4. SAUCE. Meanwhile, in a small bowl, mix ssamjang soy bean paste, gochujang hot pepper paste, 2 tablespoons sliced scallion, 2 cloves minced garlic, 2 teaspoons honey, 2 teaspoons of toasted sesame oil, and 2 teaspoons sesame seeds in a small bowl with a spoon. Set in the fridge. 

5. VEGETABLE GARNISHES. Rinse and drain lettuce leaves and arrange them on a large plate or a basket. Add perilla leaves, sliced scallions, sliced cucumber, sliced carrot, and sliced radish. Refrigerate until ready to eat.

6. KIMCHI. In a separate large bowl, prepare the quick Brussels sprout kimchi by combining 2 cloves of minced garlic, 2 tablespoons of sliced scallions, gochugaru chili flakes, fish sauce, sugar, and 1 tablespoon of toasted sesame oil. Use your Forge To Table 6” Utility Knife to remove the ends from brussels sprouts, slice in half, and slice thinly. Toss the sprouts and radish with the gochugaru mixture until well combined. Set aside. 

7. COOK. Preheat the broiler in the oven to high. Place on a wire rack over a baking sheet and broil the ribs until cooked and charred on one side, about 3-5 minutes. Flip the ribs and cook on the other side until lightly charred, another 3-5 minutes. Put the cooked ribs on a serving plate. Alternatively, you can grill the ribs on a gas or charcoal grill for similar results. 

8. CUT. Use Forge To Table 7-in-1 Titanium Kitchen Shears to cut the ribs into individual sections. If desired, you can separate the meat part from the bone and cut it into bite-sized pieces.

9. To serve, bring together all the vegetable garnishes, the plate of cooked Korean short ribs, the dipping sauce, and steamed rice. Place a piece of meat on top of a lettuce leaf and top it with a variety of vegetables and sauce for a delicious bite. Enjoy!

Chef’s Notes:

• If you can’t find a Korean pear, use 2 ripe Bosc pears. 

• The LA-style cut is thin, so they cook much faster than usual ribs. Be sure they do not burn!

• The ‘quick kimchi’ is more of a Brussels sprout salad, and should not be prepared too far ahead of time, or the Brussels sprouts will lose their crunchiness. Mix together right before cooking the ribs if possible. 

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