Dish · korean
Galbi
Beef short ribs, often butterflied or scored thin, marinated in a soy and pear sauce similar to bulgogi's, then grilled over direct heat until the edges char. Chewier and more textured than bulgogi because of the cut.
Where it comes from
Galbi grilling over charcoal became associated with Korean barbecue restaurants through the 20th century as beef, once expensive, grew more accessible, and the short rib cut became a marker of a more special, restaurant-grade meal.
What cooks argue about
Cooks argue over how thin to butterfly ribs: thinner cuts marinate faster and grill quicker but can dry out, while a thicker cut holds moisture better but takes longer to season and cook evenly.
Nobody has published a galbi recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.