I learned a lot from my mom, but over the years I have created my own version of LA Kalbi. I hope you enjoy this recipe! This recipe is always a hit at large dinner parties. Also, I’ll cook this Korean BBQ recipe when we are eating meat in our diet, and serve it in a bento box for everyday lunches.
**Pro tip: Keep the bones by tossing them in a freezer ziplock bag. You can use the bones when making Miyeok Guk (Korean Seaweed Soup 미역국)!
LA Kalbi is easy to make if you have all the ingredients. All you have to do is create a marinade, chuck it in the fridge, and cook the meat when it’s time to make lunch or dinner. Sounds familiar?
Marinade Prep Tips for LA Kalbi
Korean dishes use a lot of green onions such as Doenjang Jigae which is a soybean paste soup. Be efficient with your time by cutting all the green onions at once. You can store it in a container and use it later for all the other dishes. Rinse your green onions to make sure any dirt gets removed, then cut the ends of the green onions. Cut in half the bunch, then start slicing away.
Next up, you’ll need some garlic. Like green onions, you’re going to need a lot of garlic if you are making Korean cuisine. Pro tip here is to peel a bunch of garlic, then cut off the ends where the root is, and chuck it in a food processor. It’s so simple and will help you out in the long run for the rest of the week. You’ll find in Asian markets jars of garlic that are already peeled and minced for you – but they increase the price by x5 because someone else is doing it for you. If you have a few more extra minutes in your day, it’s worth it.
The onion used for the marinade does not need to be diced. A finely sliced onion is totally ok. No one in our house eats the onion anyways as it helps with the flavor while the meat is marinating for hours.
Korean pear or Asian pear is essential to Korean marinades for LA Kalbi or Bulgogi. It helps to tenderize the meat due to the enzyme called ‘calpain.’ It holds a lot of moisture, so watch out when you are popping it into the food processor.
Mix Marinade & Beef for LA Kalbi
Alright, now we’ve done the hard part. Welcome to the easy part of this LA Kalbi recipe. Add all the sauces in a large mixing bowl:
- Green onions
- Asian Pear
- Sesame oil
- Light Soy Sauce
- Dark mushroom soy sauce
- Maggi Arome
- Yoridang (cooking syrup)
- Maeshildang (Japanese apricot syrup)
- Mool yut (starch syrup)
- Black pepper
Now you know you’re near the end when you’re pulling out the short ribs from its packets. Definitely get some service gloves, so your hand doesn’t get super sticky.
You’ll want to really “get in there” to massage your LA Kalbi meat. Alternatively, you can just use freezer zip lock bags to do this. Massage EACH short rib. Yes, EVERY piece. Once you are done, cover it with a lid or plastic wrap, and refrigerate at least six hours if you can refrigerate it overnight – even better.
Ready to Cook LA Kalbi When You Are
When you’re ready to make lunch or dinner, just pop it in a pan fry or the grill for a total of 6-10 minutes (depending on the heat). Once you are done cooking the LA Kalbi, use scissors to cut the meat.
Enjoy with friends and family by making a wrap with red leaf lettuce and Ssamjjang paste! If you didn’t buy 쌈짱 Ssamjjang paste (Korean spicy dipping sauce), you can make your own with Doenjang, Gochujang, garlic, sesame seeds, Japanese apricot extract (optional), and Sesame Oil!
LA Kalbi Korean BBQ Recipe (aka Galbi / 갈비 / Beef Short Ribs)Course: DinnerCuisine: KoreanDifficulty: Medium
L.A. Kalbi is easy to make if you have all the ingredients. All you have to do is create a marinade, chuck it in the fridge, and cook the meat when it’s time to make lunch or dinner. Sounds familiar? Let’s get it!
5-6 lbs of Short Ribs (Sliced, L.A. Kalbi Style – 2 packages)
2 tbsp Garlic, minced
1/2 cup Green Onion, sliced
1 Yellow Onion, sliced
1 Korean (Asian) Pear, blended
2 tbsp Sesame Oil
1 cup Light Soy Sauce
1/4 cup Dark Mushroom Soy Sauce
2 tbsp Maggi Arome
4 tbsp Yoridang 요리당 (Cooking Syrup)
1 tbsp Maeshildang 매실당 (Japanese Apricot Syrup)
4 tbsp Mool Yut 물엿 (Starch Syrup)
1 tbsp Black Pepper
- Preparing the meat for marinade time!
- Add all ingredients for the marinade into a large mixing bowl.
- Use a service glove (or just your bare hands) and mix the meat into the marinade. Alternatively, you can pour it into a freezer bag.
- Massage each rib.
- Marinating time!
- Refrigerate for at least 6 hours if you can refrigerate it overnight – even better.
- Cooking time!
- When you’re ready to make lunch or dinner, just pop it in a pan fry or the grill for a total of 6-10 minutes (depending on the heat), on medium high heat.
- Once you are done cooking the L.A. kalbi, use scissors to cut the meat.
- Enjoy with friends and family by making a wrap with red leaf lettuce and Ssamjjang paste!
- Korean pear is also known as Asian pear.
- Definitely prepare the night before cooking if you can.