Galbi (or Kalbi) is a Koreanmeat dish made from pork ribs. The ribs are marinated in a sauce made from fruit juice (generally Asian pear juice), rice wine, soy sauce, garlic, sesame seed oil and sugar. Most recipes contain these basic ingredients, although many variations exist, including variations from clear marinades to spicier marinades. The meat itself is often cut in the L.A. rib style, which is basically a rack of ribs cut in thin slices across the bones. This makes eating the galbi with chopsticks easier. Many Koreans enjoy chewing the fat and gristle right off the bone.
Galbi is generally served in galbi restaurants and the meat is sometimes cooked on an in-table BBQ. Galbi is often served with side sauces made from fermented bean curd and red pepper paste.
Galbi itself means rib in Korean. There are many dishes that incorporate galbi, including soups and stews.
Kalbi -- or K—ean barbecue short ribs -- is s—prisingly easy to make once you understand the balance of sweet and savory flavors.
Kalbi is the signature dish of Koreancuisine — the pinnacle of fine dining from my ancestral homeland and the reason why many Korean restaurants have gas grills built into each dining table.
Kalbi is unusual in that it calls for 3 ribs, cut lengthwise across the bones, so that you end up with a strip of meat about 8-10 inches long that has 3, 1/2-inch rib bones lining the top.
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