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Korean-style serving of LA galbi

LA갈비 · LA galbi

LA galbi

LA갈비

What exactly is it?

Thin flanken-cut beef ribs show several small bone sections in each strip. The cut runs across the ribs instead of opening meat along one bone. Thin meat cooks quickly, while the sweet marinade can scorch.

Main ingredients

Flanken-cut beef ribs, soy sauce, pear or onion, sugar, garlic

Ordering and serving

Cut between the bone sections for easy portions and set aside any visible bone fragments. At a tabletop grill, ask about changing the grate if burnt marinade builds up.

Origins and changes

The cut is widely associated with the Korean community in Los Angeles, though other explanations of the name exist. Its connection to Korean diaspora cooking is clearer than treating one etymology as conclusively proven.

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Dish to compare

LA galbi

LA갈비

Main ingredients
Flanken-cut beef ribs, soy sauce, pear or onion, sugar, garlic
Flavor and character
Thin flanken-cut beef ribs show several small bone sections in each strip. The cut runs across the ribs instead of opening meat along one bone. Thin meat cooks quickly, while the sweet marinade can scorch.
How to eat it
Cut between the bone sections for easy portions and set aside any visible bone fragments. At a tabletop grill, ask about changing the grate if burnt marinade builds up.
Read about this dish →

Galbi

갈비

Main ingredients
Beef or pork ribs, soy-garlic-sugar marinade or salt
Flavor and character
Galbi names the rib cut. Barbecue menus distinguish beef from pork and unmarinated saeng galbi from seasoned yangnyeom galbi. Meat opened along a rib and flanken-cut LA galbi also cook and eat differently.
How to eat it
Check the animal and the weight per serving; quoted weight may include bone. Establish whether staff or diners handle the grill before taking over the tongs.
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