Sat down at Kochi Korean BBQ in Atascadero and ordered my favorite dish: galbi. What I got was this, along with a bunch of boneless pieces. When I told the waiter that this is the largest bone I've ever seen in a Korean restaurant and I've never seen galbi served like this, he said: "Well now you have."
My question is… have you?!?
by Forsaken_Cap2515
20 Comments
Its just called LA Galbi. Created by kyopos.
Depends I’ve seen bigger, looks pretty standard and the marinade looks normal. I personally don’t like this because the connective tissue around the bone is not what I like. I prefer a true ribeye. When I order something like this it’s usually one large bone and a long skirt of meat they cut diagonally for two reasons, 1 to tenderize the meat and 2 to give the appearance that it’s larger than it really is. Not a fan because this is typically done on select meat being the least tender.
왕갈비 (wang kalbi) not LA 갈비
Just different presentation cuts of the same piece of beef. In this case ribs. Look up chefs/butchers cutting ribs into ribbon. Kinda cool. https://youtu.be/t_Sd-cd_gWY?si=2HbC-DPzfX6HEll3
This is how my mom used to make it 45 years ago when I was growing up. The thin, short rib is more of a modern take and it is often called flanken cut ribs or LA Kalbi ribs.
This is actually the traditional way of doing galbi. The bones are cut as you see and the meat is kind of unraveled into a long strip. When Korean immigrants came to California, a lot of the butchers were of Mexican descent or had Mexican customers, and cut the ribs in the style typical for costillas. Koreans used this cut and the result is LA galbi, which is not only more common in the States, but has became a popular cut in Korea as well.
It’s just a short rib cut the lengthwise along with the meat on one rib bone, which is also called English cut. This is the cut you typically see with various western style braised short ribs.
LA style Korean ribs are cut across about 3-4 rib bones which is also called flanken cuts.
Galbi tang can be made with either cuts.
Tong galbi. My favorite way.
Did you cook the bone and eat the rib?
If not, make sure you do next time. My favorite part of the meat, as it is so flavorful
Serving a big hunk of meat with big bone like that is simply the traditional, original way.
The thin flanken cut with three bone pieces that you see often nowadays is done with a band saw, and using that cut for Korean galbi is a North American innovation that only dates back to the 1970s at the earliest. Trying to make that kind of thin cut across the bone without machinery would not be feasible.
Here’s some interesting background info: [https://angrykoreanwoman.com/korean-american-food-history-the-origins-of-la-galbi-and-soon-dubu/](https://angrykoreanwoman.com/korean-american-food-history-the-origins-of-la-galbi-and-soon-dubu/)
This is the traditional cut. Some restaurants will ask if you want to take the bones home (without cooking). One can use the bones for making soup.
This is extremely normal lol. This is always the way that I’ve seen galbi at a traditional kbbq restaurant. LA galbi is probably the style you’re looking for
Personally I’ve always liked the traditional galbi over LA galbi. With LA galbi I feel like sometimes with bad quality you see a huge amount of fat caps
This is what galbi is supposed to look like.
This is traditional old school Galbi and I much prefer it… LA galbi is good and has its place but the old school version is better
That was the original rib sold in Korea.
Looks pretty authentic to me.
Galbi means “rib.” Beef galbi usually comes with the rib bone attached, and without it, it wasn’t even considered galbi. Because of this, some restaurants even used food-grade glue to attach a bone to each meat strip. Even though it was genuine beef rib meat, people wanted to see that it was truly attached to the rib bone when served at the table! They don’t do that anymore, but it shows how important the rib bone was back then.
Need a grill replacement asap
Stop bitching about amazing traditional galbi.
This is probably the best you’ll ever have galbi. Thats how you get served in fancy Korean restaurants. Shortrib butterflied and the end pieces look like this. They’re actually the best part because of the cartilage, as it infuses the meat with an incredible aroma.
If you don’t like it, you may wanna go to a non authentic kbbq joint.
I think that is called 왕갈비 Wang (means King) galbi (aka English cut). I was told 왕갈비 Wang Galbi is the traditional way. LA galbi is an American thing. If your server was Korean, he probably was “slightly” annoyed by your remark. Imagine a Chinese get criticized by an Englishman for not serving tea with milk or lemon.
Anyway, both cuts are good. But i also prefer the traditional cut better. You can’t make good jjim with LA galbi cut.