Question: Galbi uses what ingredients?
About the article "Galbi", section "History".

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The ingredients (often, ribs or meats) are marinated in a sauce made primarily from soy sauce, garlic, and sugar.
However, several variations on the marinade exist, including recipes that utilize sesame oil, rice wine or hot pepper paste.
Fruit juice, lemon-lime soda and honey have become more common additions to Korean marinades in recent years, and is present in some incarnations of the dish.
When cooked on a griddle or grill, the meat is usually cut in thin slices across the bones.
This style of cut, called L.A. Galbi, permits the marinade to penetrate the meat faster.
It also allows the meat to cook more quickly, creates a more tender cut, and makes it easier to eat the finished dish with chopsticks.
The traditional cut is called Wang Galbi, literally meaning King Ribs.
In this version, the ribs are cut into 2 to 5 inch segments, and the meat is filleted in layers away from the bone to form a uniformly thin layer.
Wang Galbi is usually what is served in traditional Korean restaurants, as the traditional cut is considered more genuine.
Rarely, if ever, are L.A. Galbi served at top establishments.
Pre-cut galbi is available from many meat markets in Korea and elsewhere.
"Galbi" is generally served in restaurants known as "galbi houses", and the meat is cooked right at customers' tables on grills set in the tables (usually by the customers themselves).
It is typically served with lettuce, perilla, or other leafy vegetables used to wrap the meat, which is then dipped in "ssamjang" (쌈장), a sauce made of fermented bean paste and red pepper paste.
It is often accompanied by side dishes known as banchan.
Many Korean dishes incorporate ribs, including soups and stews.
Some restaurants serve "pork galbi", and chicken galbi is a specialty of the Chuncheon region.
"Galbitang" is a clear soup containing pieces of "galbi".
"Galbi jjigae" is a thick stew with many large pieces of galbi, usually single bone cuts, which may also contain red peppers, green peppers, kimchi, and "doenjang" (Korean bean paste).
"Galbi Jjim" is short ribs braised in a sweet soy sauce based sauce.
Dak galbi, also romanized "dalk galbi", is a popular Korean dish generally made by stir-frying marinated diced chicken in a "gochujang" (chili pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions, "perilla leaves", and "tteok" (rice cake) together on a hot plate.
It is a local specialty food for the city of Chuncheon, Gangwon Province, where "dak galbi" originates.
Because of its origin, the dish is also called "Chunchŏn dak galbi".
It is said that "dak galbi" appeared after the late 1960s as an inexpensive "anju" (food that is eaten while drinking) in small taverns, on the outskirts of the city to replace the comparatively expensive "gui" dishes which are grilled over charcoal.
The dish has spread to Chunchŏn's main districts, where the livestock industry thrives and offers fresh ingredients with no need for refrigeration.
There is a street known as "dak galbi golmok" (dak galbi alley) which has a high concentration of dak galbi restaurants.
Due to the city's northern location, it is a common destination for conscripted soldiers on leave.
It is also a popular dish for university students who are on a low budget, as "dak galbi" is relatively cheap and served in abundance.
It earned the nickname "commoners' galbi" or "university student's galbi" back in the 1970s.
Despite the fact that its name means "chicken ribs", there is no rib meat in dak galbi.
The city of Chunchŏn has held an annual autumn festival dedicated to "dak galbi" since 2005. 
  Sakura (桜) or Sakuraniku (桜肉): horse meat  Beef (raw, shioyaki, grilled, yukhoe, galbi)  Foie Gras  Pork (raw, prosciutto, grilled)  Meatballs   Hamburger steak ("Hamburg")  Duck (pastrami-style) Chicken (most notably of Nagoya Cochin)  
Galbitang (; also spelled as kalbi tang) is a variety of "guk", or Korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients.
The short ribs, or ""galbi"" also refers to grilled short ribs in Korean barbecue while the suffix "tang" is another name for "guk".
Hence, the Korean name literally means "short ribs soup" and is also called "garitang", or "galitang".
The clear and hearty soup is made by slowly simmering "galbi" in water for a long time and is eaten as a meal.
It is similar to "seolleongtang", a soup made from the bones of ox legs.
Historical records on "galbitang" are found in records on table setting for Korean royal court banquets held in the 1890s.
However, "galbi", was assumed to have been eaten since the end of the Goryeo Dynasty (918 – 1392).
"Galbitang" has been a representative dish served at wedding receptions. 
  Galbi  Geera pork