Introduction

Galbi sauce (갈비 양념, galbi yangnyeom) is the Korean marinade used for galbi, or short ribs. “Galbi” means “ribs,” and the sweet, garlicky soy marinade is what makes Korean BBQ ribs taste the way they do: caramelized outside and juicy inside.

Bottled galbi sauce is one of the best-selling Korean sauces abroad, and it is also easy to make at home.

Galbi Sauce at a Glance

What it is

• A sweet soy-based marinade for beef or pork short ribs

Main ingredients

• Soy sauce, sugar or syrup, Asian pear, onion, garlic, sesame oil, black pepper, rice wine

Taste

• Sweet, savory, fruity and garlicky; not spicy

Main uses

• LA galbi, grilled galbi, galbi-jjim (braised short ribs), pork galbi

What is Galbi Sauce Made Of?

Galbi sauce starts with Korean soy sauce and a generous amount of sweetener. Blended Asian pear and onion add sweetness and help tenderize the thick rib meat. Garlic, black pepper, rice wine and sesame oil round it out.

• So-galbi sauce – for beef short ribs, the classic
• Dwaeji-galbi sauce – for pork ribs; sometimes with a little gochujang
• Galbi-jjim sauce – a version used for slow-braised short ribs
• Bottled galbi sauce – ready-to-use; often labeled “Korean BBQ sauce for ribs”

What Does Galbi Sauce Taste Like?

Galbi sauce is noticeably sweet, with a rich soy saltiness underneath and a fresh fruitiness from pear. Garlic and black pepper keep it from tasting sugary. On the grill, the sugars caramelize into a dark, glossy crust with smoky edges.

Popular Korean Dishes That Use Galbi Sauce

LA Galbi

Short ribs cut thin across the bone (flanken cut), marinated and grilled. Quick to cook and perfect for home.

Saengsogalbi / Yangnyeom Galbi

Thick, butterflied short ribs grilled at the table at Korean BBQ restaurants. The marinated version is yangnyeom galbi.

Galbi-jjim

A festive dish of short ribs braised with radish, carrot, chestnuts and jujubes in a sweet soy sauce.

Dwaeji Galbi

Marinated pork ribs, a cheaper and very popular BBQ choice.

Easy LA Galbi Recipe (Serves 4)

Ingredients

• 2½ lb (about 1.1 kg) flanken-cut beef short ribs (LA galbi cut, about ¼–½ inch thick)
• 2 green onions, chopped, and sesame seeds for garnish

Galbi Sauce

• ½ cup (120 ml) soy sauce
• ½ cup (120 ml) water
• ¼ cup (50 g) brown sugar
• 2 tbsp rice syrup or honey
• ½ Asian pear and ½ small onion, blended until smooth
• 2 tbsp minced garlic
• 2 tbsp matsul or mirin
• 2 tbsp sesame oil
• ½ tsp black pepper

Instructions

1. Rinse the ribs. Soak the ribs in cold water for 20–30 minutes to draw out blood, rinse to remove any bone fragments, and pat dry.
2. Make the sauce. Mix all galbi sauce ingredients until the sugar dissolves.
3. Marinate. Layer the ribs in a container, pouring sauce over each layer. Cover and refrigerate for at least 4 hours, ideally overnight.
4. Cook. Grill over medium-high heat or cook in a hot cast-iron pan for 2–4 minutes per side, until caramelized and cooked through. Watch closely; the sugar burns quickly.
5. Serve. Cut between the bones with kitchen scissors, garnish with green onion and sesame seeds, and serve with rice, lettuce and kimchi.

Tip: Scrape off excess marinade before grilling. Too much sauce on the surface burns before the meat is cooked.

Where to Buy Galbi Sauce

Bottled galbi sauce and pre-cut LA galbi ribs are sold at Korean grocery stores. Many Asian markets and some supermarkets also stock galbi marinade.

United States

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Amazon
https://www.amazon.com/s?k=korean+galbi+sauce

H-Mart
https://www.hmart.com/search?type=product&q=galbi sauce

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+galbi+sauce

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+galbi+sauce

How to Store Galbi Sauce

Store unopened bottles in a cool pantry. After opening, keep refrigerated and follow the label’s use-by guidance. Homemade galbi sauce with fresh pear and onion keeps for about 3–4 days in the fridge.

Marinated raw ribs can be frozen in portions for up to 3 months; thaw overnight in the refrigerator before cooking.

Galbi Sauce FAQ

Is galbi sauce the same as bulgogi sauce?

They are close cousins and can be swapped. Galbi sauce is usually sweeter and made for thicker ribs that marinate longer; bulgogi sauce is for thin slices that cook in minutes.

Why is it called LA galbi?

The flanken cut became popular among Korean communities in Los Angeles, which is the most common explanation for the name. Another theory links “LA” to the “lateral” cut across the bones.

Can I use galbi sauce on chicken or pork?

Yes. It works well on chicken thighs and pork shoulder or ribs. Cook chicken to 165°F (74°C) and pork to at least 145°F (63°C).

Is galbi sauce gluten-free?

Usually not, because most soy sauce contains wheat. Make it at home with gluten-free tamari if needed.

Conclusion

Galbi sauce is the sweet soy, pear and garlic marinade behind Korea’s favorite BBQ ribs. With a bottle from the store or a quick homemade batch, LA galbi becomes an easy, crowd-pleasing dinner. Pair it with ssamjang and lettuce wraps for a full Korean BBQ spread.