Kalbi  

These Korean, thinly-sliced beef short ribs fall under the umbrella of gui, or grilled dishes, and are a popular choice at Korean barbecue restaurants. Typically, diners grill the meat themselves at the table — a quick sear over medium-high heat is all it takes. While kalbi generally refers to beef, the same preparation style is also used with pork, chicken, and other meats. 

Although different cuts of beef can be used, short ribs are the most traditional. One especially popular style is LA galbi — a cut where the ribs are sliced across the bone (flanken style), creating thin strips with cross-sections of bone in each piece. The name’s exact origin is unclear, but it gained popularity among Korean-Americans in Los Angeles. 

Galbi is often marinated in a sweet-savory blend of soy sauce, sugar, garlic, ginger, scallions, and sesame seeds or  sesame oil. Some recipes include Asian pear juice for a touch of fruity tenderness. 

The result? A rich, meaty, buttery bite enhanced by an aromatic, sweet-savory glaze. “Succulent” might be overused when describing beef — but in the case of galbi, it fits perfectly. 

You’ll find a variety of Korean BBQ sauces and beef short ribs cut Korean-style for kalbi in Uwajimaya’s meat department.