Galbi jjim

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Galbi” is the Korean word for “rib”, and the dish is usually made with beef short ribs. Traditionally, galbi is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers. An alternative cut, “LA galbi”, also known as a flanken cut, features cut bones peeking out along the long edge. The method was developed by Korean immigrants in Los Angeles to accommodate the thinner rib-eye cut preferred by American butchers. Jeju Black pig, is popular in Jeju Island. As pork ribs are smaller, marinated dwaeji-galbi often consists of pork ribs mixed with shoulder meats.