Galbi - Varieties

Varieties

• Dwaeji galbi (돼지갈비), made with pork ribs that can be seasoned with a typical ganjang-based sauce or gochujang-based sauce (chili pepper condiment). In the later case, the dish is called "maeun dwaeji galbi" (매운돼지갈비), literally meaning "hot and spicy pork ribs" in Korean.
• Dak galbi (닭갈비), made with chicken legs although the name contains "galbi". It is seasoned with a gochujang-based sauce, but "maeun" (매운, hot and spicy) is not prefixed.
• Tteokgalbi (떡갈비), made much like meat balls. Grinded pieces of beef ribs are clumped together in chucks before being grilled. Rice cakes (tteok) is often grilled with the tteokgalbi, typically at the center of it.
• LA galbi (LA갈비) made with beef ribs thinly cut across the bone. As the name suggests, this is an American variation that originates from immigrant Korean communities in Los Angeles. Though the way this is prepared is near identical to regular galbi, the difference lies in the way the beef is cut. Because most American butcheries cut ribs rib-eye style, instead of the thicker chucks of individual ribs Koreans typically do in their own country, Korean homes and restaurants in L.A. made galbi with these thinner cuts of beef with several ribs. This variation has since made its way back to Korea as well.