Galbi 갈비

Raw galbi on a charcoal table grill, surrounded by side dishes

Galbi (갈비) means ribs. It usually refers to Korean barbecue where ribs, or meat cut from around the ribs, are grilled at the table and eaten with lettuce wraps, rice and side dishes (banchan, 반찬). Many versions are marinated in a sweet soy sauce mixture, so galbi tastes sweeter and a little more savory than plain grilled meat.

It is a classic choice for family meals and group dinners. Galbi restaurants range from casual neighborhood places that grill over charcoal or gas to larger sit-down restaurants where staff cook the meat for you.

"Galbi" covers several quite different dishes. The animal, the cut and whether the meat is marinated all change, so it helps to know the kinds before you order.

Kinds of galbi

Pork galbi 돼지갈비

A plate of grilled, sesame-topped marinated pork galbi

Dwaeji (돼지) means pig. Pork galbi is pork ribs, often cut into thin pieces and soaked in a sweet soy and garlic marinade before grilling. It is the more affordable galbi and a staple of everyday barbecue restaurants. Some places also serve it unmarinated, called saeng dwaeji galbi (생돼지갈비).

Beef galbi 소갈비

A thick beef short rib on a charcoal grill with mushrooms

So (소) means cow, and so galbi is beef short ribs, the premium kind. It comes two ways. Saeng galbi (생갈비) is fresh and unmarinated, so you taste the beef itself, usually with salt or a dip. Yangnyeom galbi (양념갈비) is marinated in soy sauce, sugar, garlic and sesame oil, giving a sweeter, darker result.

LA galbi LA갈비

Thin cross-cut LA-style ribs with bones on a round table grill

LA galbi is beef short ribs cut across the bone into long, thin strips, each with a few small bone sections. The name refers to this style of cut, which is associated with Korean communities in Los Angeles. It cooks very fast, so it works well on a table grill and is usually marinated. Staff may cut off the bones with scissors once the meat is done.

Galbisal 갈비살

Raw boneless galbisal pieces on a black grill plate

Sal (살) means meat. Galbisal is the boneless meat taken from the rib area, usually beef. It is often served unmarinated, so you get a rich beefy bite without having to work around bones. It is a good choice if you want something close to galbi but less sticky and sweet.

Tteok-galbi 떡갈비

Two grilled tteok-galbi patties with a seeded glaze on a hot plate

Tteok-galbi is minced rib meat shaped into a patty on the bone or on its own, seasoned with a galbi-style marinade and grilled or pan-fried. It is soft and juicy, a little like a Korean hamburger steak. It is milder to eat than a rack of ribs and easy for children and older diners, and it often comes as a set meal with rice and soup. Beef is common, though some versions use pork or a mix.

How to eat and order

Order by the portion (1인분, il-inbun). Many galbi restaurants want at least two portions, and thick beef ribs cost much more than pork. Staff often grill and cut the meat for you; if they do not, turn it when the underside is browned and cut it with the scissors on the table.

Eat in lettuce or perilla leaf wraps with a little ssamjang (쌈장), garlic and rice. Marinated galbi burns easily, so ask for the grill plate to be changed if it gets black.

A common finish is a cold noodle dish, naengmyeon (냉면), or a bowl of soybean paste stew (doenjang-jjigae, 된장찌개) with rice. If you would rather have the ribs in a soup, ask for galbitang (갈비탕), a clear beef rib soup.

Where to find it

Photo credits