Galbi

Galbi, or kalbi, is a Korean dish consisting of beef short ribs, usually bone-in and cut across the bones into thin, flat pieces suitable for grilling. The term is derived from 갈비, meaning rib.

Traditionally, galbi is marinated in a soy-based sauce before grilling (galbi-gui). The marinade typically includes soy sauce, sugar or honey, sesame oil, minced garlic, and ground black pepper, along with sliced onions or pears or apples to tenderize and add sweetness. Sesame seeds and green onions may be added for aroma and texture. Marinades vary by region and household, and there are both lightly seasoned and intensely flavored versions. The meat is grilled over high heat, either on a charcoal barbecue or a grill pan, until it is charred at the edges and tender.

Yangnyeom galbi is a popular variant in which the short ribs are seasoned with a sweet and spicy sauce that may include gochujang or other chili paste, as well as garlic, sugar, and sesame oil. Galbi jjim refers to braised short ribs, a slower-cooked, tender preparation often served as a hearty dish rather than grilled.

Galbi is a staple of Korean barbecue (gogi-gui) and is commonly served with rice, lettuce wraps, and an assortment of banchan. The dish has gained international popularity through Korean restaurants and home cooking, with regional and personal adaptations.