Korean BBQ
Photo: Revelpatiogrill · CC0

History

The LA galbi cut, beef short rib sliced across the bone 1cm thick so each piece holds three bones in cross-section, was a butcher innovation that started in Koreatown in the 1970s and 80s. Korean butchers wanted a quick-grill format that suited the tabletop charcoal grills imported with the first wave of post-1965 Korean immigrants. The thin cross-cut format spread back to Korea and is now standard. The Koreatown grill room emerged as a category at the same time: Park's BBQ since 2003, Quarters since the 1990s, Chosun Galbee since 1989. The marinade, soy, pear, garlic and sugar, soaks 4 to 6 hours and the rib hits the grill for under three minutes a side.

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Common allergens: Soy, Sesame, Gluten

Make it at home

Yield 4Hands-on 25 minTotal 5 hrDifficulty Easy

Ingredients

  • 1.2kg flanken-cut beef short ribs, 1cm thick (LA cut)
  • 120ml soy sauce
  • 60ml rice wine or mirin
  • 60g brown sugar
  • 1 Asian pear, grated
  • 1 small yellow onion, grated
  • 4 garlic cloves, minced
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tsp black pepper
  • 4 spring onions, sliced thin
  • Sesame leaves and lettuce leaves, to serve

Method

  1. Rinse the ribs under cold water for 10 minutes to draw out blood and pat dry.
  2. Whisk soy, rice wine, sugar, grated pear, grated onion, garlic, sesame oil, sesame seeds and pepper in a large bowl.
  3. Add the ribs, turn to coat, cover and refrigerate 4 hours minimum, ideally overnight.
  4. Heat a charcoal grill or cast-iron pan very hot. Lift ribs from marinade, let excess drip off.
  5. Grill 90 seconds per side; the sugar will char fast. Pull while still pink at the bone.
  6. Cut between bones with kitchen shears. Serve on a platter with rice, sesame and lettuce leaves for wrapping, and a small bowl of ssamjang.

Tip from the editors. If your butcher won't cut flanken-style, Korean and Japanese markets in any major US city carry pre-cut LA galbi by the kilo on weekends.

Where to eat korean bbq

Korean BBQ in Los Angeles

Park's BBQ ★ 4.6

$$$ Korean BbqKoreatown

Jenee Kim's Park's BBQ in Los Angeles Koreatown grills USDA Prime short rib over real charcoal in a buttoned-up dining room with reliable banchan.

OrderMarinated boneless short rib (yangnyum galbi) and the seafood pancake to share.

TipBanchan refills are free and generous; ask for the live abalone if it's on the spec sheet by the door.

Directions Book

Quarters Korean BBQ ★ 4.5

$$$ Korean BbqKoreatown

Quarters Korean BBQ in Chapman Plaza, Koreatown, serves marinated and unmarinated cuts in quarter-pound portions, encouraging diners to sample widely.

OrderA platter of marinated short rib, brisket and pork belly, plus a soju cocktail.

TipQuarter-pound portions let two people taste eight cuts; the staff manages the grill so you do not over-char the galbi.

Directions Book

Soowon Galbi ★ 4.5

$$$ Korean BbqKoreatown

Soowon Galbi on Vermont Avenue, Koreatown, grills charcoal short rib galbi as the house specialty in a 2000s-era room beloved by Korean families.

OrderThe charcoal galbi set with banchan and a pot of doenjang jjigae for the table.

TipSoowon uses real charcoal, not gas; arrive before 19:00 on weekends or expect a 60 minute wait.

Directions Book

Chosun Galbee ★ 4.5

$$$ Korean BbqKoreatown

Chosun Galbee on Olympic Boulevard has grilled charcoal galbi in Koreatown since 1989, in a large patio-and-hall room that seats up to 300 guests.

OrderMarinated kalbi short rib over hardwood charcoal and a portion of dwenjang jjigae.

TipPatio tables are the local order; ask for charcoal not gas, and book at least a week ahead on a weekend.

Directions Book

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