Name: 9292 Korean BBQ Inspired LA Galbi
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lbs LA galbi (flanken-cut beef short ribs), about ⅓ inch thick; 1 cup soy sauce; ½ Korean pear (or ½ apple), peeled and finely grated; ½ yellow onion, grated; 6 garlic cloves, minced; 1 tablespoon fresh ginger, grated; ⅓ cup brown sugar; 3 tablespoons sesame oil; ¼ cup rice wine (mirin or cooking sake); 1 teaspoon black pepper; 2 green onions, chopped, for garnish; 1 tablespoon toasted sesame seeds, for garnish (optional)

Sweet, savory, and a little smoky — this homemade LA Galbi is marinated in a classic Korean blend of soy sauce, Korean pear, and garlic, then grilled fast and hot for caramelized, slightly charred edges.

Jump to Recipe

Quick Answer: 9292 Korean BBQ Inspired LA Galbi is a homemade version of thin-cut, flanken-style Korean short ribs marinated in soy sauce, Korean pear, garlic, and sesame oil, then grilled hot and fast until caramelized at the edges. It's inspired by the charcoal-grilled Korean BBQ experience and ready to enjoy with rice, lettuce wraps, and banchan after a quick marinate.

Prep Time	20 minutes
Cook Time	10 minutes
Total Time	2 hours 30 minutes (including marinating)
Servings	4
Difficulty	Medium
Course	Main Course
Cuisine	Korean
Main Protein	Beef Short Ribs (LA Galbi)
Calories	Approx. 650 kcal per serving (estimate)

Grilled LA galbi Korean short ribs with caramelized charred edges — Caramelized, charred LA Galbi straight off the grill — the marinade's sugar creates that signature crust.

A note on the name: This recipe is our own homemade recreation inspired by the popular charcoal-grilled Korean BBQ style served at 9292 Korean BBQ and similar restaurants. It is not the official recipe from 9292 Korean BBQ and is not affiliated with or endorsed by the restaurant — just our take on a beloved style of Korean barbecue, built for the home grill.

Korean BBQ night at home doesn't need a tabletop grill or a reservation. This LA galbi recipe brings the same sweet, garlicky, slightly smoky flavor of charcoal-grilled short ribs to your own backyard or stovetop, with a marinade that does most of the work while the meat chills in the fridge. The thin-cut ribs cook in just minutes once the grill is hot, so this is the kind of dinner you build a whole spread around — rice, lettuce wraps, and a few banchan on the side.

Why You'll Love This Korean BBQ Recipe

A sweet, savory marinade that tenderizes the meat as it sits
Cooks in just minutes once the grill or pan is hot
Works on a charcoal grill, gas grill, stovetop grill pan, or oven broiler
A fun, interactive dinner perfect for sharing with rice and lettuce wraps
Make-ahead friendly — marinate today, grill tomorrow
Brings the charcoal-grilled Korean BBQ experience home without special equipment

What Makes 9292 Korean BBQ So Popular?

All-you-can-eat Korean BBQ restaurants like 9292 Korean BBQ have built a loyal following around a few key things: tabletop charcoal grilling that adds real smokiness to the meat, generous portions of marinated short ribs and other cuts, and a wide spread of banchan — the small side dishes that round out a Korean meal. The appeal is as much about the experience as the food itself: cooking your own meat tableside, sharing dishes family-style, and pacing a meal around good company. This homemade 9292 Korean BBQ inspired LA galbi captures that same sweet, charred, deeply savory flavor profile, so you can recreate a version of that experience whenever the craving hits, without leaving the house.

LA Galbi vs. Traditional Galbi: What's the Difference?

Both styles start with the same cut of meat — beef short ribs — but the way they're cut changes everything about how they cook.

LA Galbi (flanken-cut): The ribs are cut across the bone into thin strips, so each piece shows several small cross-sections of bone running through it. This style is named for its popularity in Korean American communities in Los Angeles, and it's prized for cooking incredibly fast over high heat — perfect for a quick weeknight version of Korean BBQ beef.
Traditional Galbi (English-cut): The ribs are cut parallel to the bone into thicker portions, often scored or butterflied to help the marinade penetrate and to cook more evenly. This style takes longer to cook and is more common in Korea itself.

This recipe uses thin-cut LA galbi, which is widely available at Korean grocery stores and many butcher counters — just ask for "flanken-cut short ribs" if you don't see it labeled.

Ingredients for LA Galbi

3 lbs LA galbi (flanken-cut beef short ribs), about ⅓ inch thick
1 cup soy sauce
½ Korean pear (or ½ apple), peeled and finely grated
½ yellow onion, grated
6 garlic cloves, minced
1 tablespoon fresh ginger, grated
⅓ cup brown sugar
3 tablespoons sesame oil
¼ cup rice wine (mirin or cooking sake)
1 teaspoon black pepper
2 green onions, chopped, for garnish
1 tablespoon toasted sesame seeds, for garnish (optional)

Substitution notes: No Korean pear on hand? A regular apple works as a close substitute, though the flavor will be slightly less floral. Rice wine can be swapped for mirin, dry sherry, or even a splash of apple juice in a pinch. Looking for more cuts to try this marinade on? Browse our full library of beef recipes.

Raw flanken-cut LA galbi short ribs with marinade ingredients including Korean pear, garlic, and soy sauce — The marinade ingredients laid out: soy sauce, Korean pear, garlic, ginger, and sesame oil.

Why Korean Pear Helps Tenderize the Meat

Korean pear isn't just there for sweetness. It contains natural enzymes that help break down tough muscle fibers in the meat, similar to how kiwi or pineapple are used as tenderizers in other cuisines. Combined with its high water content, grated Korean pear helps the marinade penetrate the meat more effectively, leaving the short ribs noticeably more tender than a marinade made with sugar alone. It's a traditional technique used throughout Korean cooking, especially for galbi and bulgogi marinades.

Equipment You'll Need

Blender or food processor (or a fine grater and a mixing bowl)
Large zip-top bag or shallow dish, for marinating
Charcoal grill, gas grill, stovetop grill pan, or broiler
Tongs
Kitchen shears, for snipping cooked ribs into bite-sized pieces

If you need a good grill pan or set of long tongs for the season, check out what we recommend in the MeatQuick shop.

How to Make LA Galbi

Make the marinade. Combine the soy sauce, grated Korean pear, onion, garlic, ginger, brown sugar, sesame oil, rice wine, and black pepper in a blender. Blend until mostly smooth.
Rinse the ribs. Briefly rinse the flanken-cut short ribs under cold water to remove any small bone fragments left from cutting, then pat dry.
Marinate. Place the ribs in a large zip-top bag or shallow dish and pour the marinade over them, turning to coat evenly. Refrigerate for at least 2 hours, or up to 24 hours for the best flavor.
Remove from the marinade. Take the ribs out and let the excess marinade drip off. Discard the used marinade, or boil it for at least a few minutes if you'd like to use it as a basting sauce.
Preheat your cooking surface. Heat your charcoal grill, gas grill, stovetop grill pan, or broiler to high heat.
Cook the ribs. Because LA galbi is thin, it cooks very quickly — about 1–2 minutes per side, until caramelized with light charring at the edges.
Watch closely. The sugar in the marinade caramelizes fast, so keep an eye on the ribs to prevent burning rather than walking away.
Check for doneness. The meat should no longer look pink near the bone; for thicker pieces, a quick check with an instant-read thermometer confirms it's fully cooked.
Rest briefly. Let the ribs rest for 2–3 minutes off the heat.
Serve. Snip the ribs between the bones with kitchen shears and serve hot with rice and banchan.

Cooking Methods for LA Galbi

Charcoal grill: Preheat until the coals are glowing and ashed over, then grill the ribs directly over high heat for 1–2 minutes per side. This method gives the most authentic smoky char.
Gas grill: Preheat to high heat and grill the same way, 1–2 minutes per side, watching closely since gas grills can flare up with the sugary marinade.
Stovetop grill pan: Heat the pan over medium-high until very hot, then cook the ribs in batches to avoid overcrowding, about 1–2 minutes per side.
Oven broiler: Arrange the ribs on a foil-lined baking sheet and broil on high, about 2–3 minutes per side, keeping the oven door slightly cracked to watch for burning.

For more grilling inspiration, browse our BBQ and smoked meat recipes, also archived at meatquick.blogspot.com.

Tips for Perfect Korean BBQ Short Ribs at Home

Ask your butcher for "flanken-cut" or "LA-style" short ribs if you don't see them pre-labeled.
Rinse the ribs briefly before marinating to remove any bone dust left from cutting.
Don't skip the marinating time — at least 2 hours is the minimum for good flavor, and overnight is even better.
Blend the marinade rather than mixing by hand for a smoother texture that coats the meat more evenly.
Keep a close eye on the grill — the sugar in the marinade caramelizes and burns quickly compared to plain meat.
Cook in batches rather than crowding the grill, so each piece gets direct contact with the heat.
Let the ribs rest briefly before snipping and serving so the juices settle.

Food Safety When Handling Beef Short Ribs

Keep raw short ribs refrigerated at 40°F or below until you're ready to marinate them.
Wash your hands, cutting board, and any utensils that touch raw beef before they contact other foods.
Never reuse marinade that has touched raw beef as a sauce unless it's been brought to a full boil first.
According to USDA food safety guidance, whole cuts of beef should reach a minimum internal temperature of 145°F with a 3-minute rest. Because LA galbi is cut so thin, it cooks through very quickly — check that the meat is no longer pink near the bone, and use an instant-read thermometer on thicker pieces to confirm.
Marinate in the refrigerator, never on the counter at room temperature.

Make-Ahead, Freezer, Storage, and Reheating Tips

Make-ahead: Marinate the ribs up to 24 hours in advance so they're ready to grill straight from the fridge when it's time to cook.

Freezer: Freeze the ribs directly in their marinade in a freezer bag for up to 3 months — this doubles as a convenient freezer meal. Thaw overnight in the refrigerator before grilling. Cooked, leftover ribs can also be frozen for up to 2 months.

Storage: Store cooked leftover ribs in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat briefly in a hot skillet or under the broiler to recrisp the edges. A covered microwave works in a pinch, but the texture won't be quite as good as a quick re-sear.

How to Serve LA Galbi

Build a full Korean BBQ spread around the ribs with steamed rice, lettuce or perilla leaves for wrapping (ssam), and a dab of ssamjang for dipping. Round it out with kimchi, pickled radish, grilled mushrooms, and your favorite banchan. For help building a balanced plate, the USDA's MyPlate guidelines are a useful resource for pairing protein, vegetables, and grains.

Common Mistakes to Avoid

Skipping the marinating time: Less than 2 hours won't give the pear enzymes enough time to tenderize the meat or the flavor enough time to develop.
Walking away from the grill: The sugary marinade caramelizes fast and can go from charred to burnt in seconds.
Overcrowding the grill or pan: Too many pieces at once steams the meat instead of searing it.
Reusing raw marinade as a sauce: Always boil it first if you want to use it for basting or dipping.
Cutting against the bone instead of between the strips: Use kitchen shears to snip neatly between the small bones for easy, bite-sized pieces.

LA galbi Korean short ribs served with rice and banchan

Korean BBQ marinade ingredients including Korean pear and garlic for LA galbi

Frequently Asked Questions

What's the difference between LA galbi and regular galbi?

LA galbi is cut across the bone into thin strips and cooks very quickly. Traditional galbi is cut parallel to the bone into thicker pieces and takes longer to cook.

Can I use apple instead of Korean pear?

Yes, a regular apple is a good substitute. The flavor will be slightly less floral, but it still adds sweetness and helps tenderize the meat.

How long should I marinate LA galbi?

At least 2 hours, though overnight (up to 24 hours) in the refrigerator gives the best flavor and tenderness.

Can I cook this without a grill?

Yes. A stovetop grill pan or your oven's broiler both work well if you don't have access to a charcoal or gas grill.

Is this the official 9292 Korean BBQ recipe?

No. This is our own homemade recreation inspired by the popular charcoal-grilled Korean BBQ style, not an official recipe from the restaurant and not affiliated with it.

Can I freeze marinated short ribs?

Yes, freeze the ribs directly in their marinade for up to 3 months, then thaw in the refrigerator before grilling.

Made this LA Galbi at home? We'd love to hear how it turned out — leave a comment below and let us know which cooking method you used! For more Korean-inspired and grilled dishes, browse our full collection of BBQ and smoked meat recipes.