.5 lbs gal bi

Gal bi (갈비), also known as Korean short ribs or beef short ribs, refers to the ribs cut from the beef plate or chuck section. The term derives from Korean culinary tradition and denotes a specific butchering style where ribs are cut across the bone into thin, cross-sectional slices, typically 1-2 inches thick. This distinctive cutting method exposes maximum surface area and bone marrow, allowing for rapid cooking and deep flavor absorption. The meat contains significant marbling and connective tissue that becomes gelatinous when cooked, contributing to the characteristic tender, succulent texture prized in Korean cuisine.

Gal bi encompasses several rib cuts, most commonly the short plate ribs (LA galbi) or chuck ribs, which are fattier and more flavorful than lean cuts. The bone structure and meat composition vary by specific cut, but all gal bi shares the characteristic cross-bone slicing that distinguishes it from Western rib preparations.

Gal bi is primarily prepared through grilling (gui) as a centerpiece dish in Korean barbecue (Korean BBQ). The thin cross-sectional cut allows the meat to cook rapidly over high heat—typically 2-3 minutes per side—developing a caramelized exterior while maintaining a tender, medium-rare interior. The meat is traditionally marinated in a sweet-savory sauce containing soy sauce, sesame oil, pear juice, garlic, and ginger for several hours or overnight, which tenderizes the meat and infuses deep umami flavor.

Beyond grilling, gal bi appears in soups, stews (such as galbitang), and braised dishes where the long cooking time breaks down collagen into gelatin, enriching broths. It is served with lettuce wraps, dipping sauces, steamed rice, and banchan (side dishes) in Korean dining tradition. The high fat content and bone marrow make it ideal for flavor development in both quick high-heat applications and slow-braised preparations.