At first glance, LA Galbi and Bulgogi seem interchangeable. Both are marinated. Both are grilled. Both are familiar.
But they exist for very different reasons.
Understanding the difference reveals how Korean BBQ balances contrast.
LA Galbi is cut from beef short ribs, sliced across the bone.
Bulgogi is thinly sliced beef, traditionally ribeye or sirloin.
This distinction shapes everything that follows.
Short ribs are dense and rich, designed for slower grilling and deeper flavor development. Thin-sliced beef cooks quickly, delivering softness and immediate satisfaction.
They’re not substitutes. They’re opposites.
LA Galbi requires extended marination to penetrate thicker muscle and connective tissue.
Bulgogi absorbs marinade rapidly. Too much time softens the meat excessively and compromises texture.
Authentic kitchens respect this difference. The marinade adapts to the cut—not the other way around.
LA Galbi benefits from slower grilling, allowing fat to render and edges to caramelize.
Bulgogi cooks quickly, often on a flatter surface, preserving moisture and tenderness.
One is bold and structured.
The other is gentle and comforting.
LA Galbi anchors the meal.
Bulgogi invites everyone in.
Together, they reflect the range of Korean BBQ—depth and accessibility, richness and ease.