Question: In Korean cuisine what is Kalbi or galbi?
About the article "Galbi", section "Abstract".

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Kalbi or galbi generally refers to a variety of "gui" or grilled dishes in Korean cuisine that are made with marinated beef (or pork) short ribs in a "ganjang"-based sauce (Korean soy sauce).
In the Korean language, "galbi" literally means "rib" and can refer to cooked or uncooked ribs.
Although the dish's full name is galbi gui, the word ""gui"" (grilling) is commonly omitted.
Suwon and Los Angeles are particularly known for their galbi.
"Galbi" is generally made with beef ribs, and it may be called ""sogalbi"" (소갈비) or ""soegalbi"" (쇠갈비).
The prefix ""so"" or ""soe"" (beef) is often omitted when referring to beef ribs.
It is also called "bulgalbi" when grilled over fire.
"Galbi" can also be made with pork ribs or chicken; in such cases, the dish is called ""dwaeji galbi"" (돼지갈비) or ""dak galbi"" (닭갈비) to emphasize the main ingredient.
It is listed at number 41 on the "World's 50 most delicious foods" readers' poll complied by "CNN Go" in 2011.
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. 
  Hoisin sauce, a type of Chinese-style barbecue sauce, serves as a base ingredient in many other recipes for Chinese barbecue sauces  A spicy, yogurt-based barbecue sauce is used for tandoori chicken, an Indian dish  A sweet soy sauce marinade ("tare" in Japanese; "teriyaki sauce" in the west) is used for teriyaki, a Japanese-style grill (traditionally fish), before and during the grilling process.
For Korean Galbi, a ganjang-based sauce is used, often referred to as Galbi or Kalbi sauce.
It is used as a marinade.
The sauce is generally made from soy sauce, garlic, and sugar, though variations with sesame oil, rice wine, hot pepper paste, fruit juice, lemon-lime soda and honey are common.  
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. 
Galbijjim or kalbijjim () is a variety of "jjim" or Korean steamed dish made with "galbi" (갈비, short rib).
Beef "galbi" is sometimes referred to as "gari" (가리), so the dish can be called ""garijjim"".
"Galbijjim" is generally made with beef or pork short ribs.
In the latter case, it is called "dweji galbijjim" (돼지갈비찜).