Varieties
What ingredient is used to make dak galbi?
Galbi
Dwaeji galbi () is made with pork ribs that can be seasoned with a typical ganjang-based sauce or gochujang-based sauce (chili pepper condiment). In the latter case, the dish is called "maeun dwaeji galbi" (), literally meaning "hot and spicy pork ribs" in Korean. Dak galbi () is 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 () is made much like meat balls. Ground beef ribs are clumped together in chunks before being grilled. Rice cakes (tteok) is often grilled with the tteokgalbi, typically at the center of it. L.A. galbi () is made with beef ribs thinly cut across the bone. As the name suggests, this is an American variation that originates from South Korean expatriate communities in the Californian city of Los Angeles. It is prepared in the same way as regular galbi, except that the ribs are cut differently. Because most American butcheries cut ribs rib-eye style, instead of the thicker chunks of individual ribs South Koreans typically do in their own country, South Korean-owned restaurants in Los Angeles made galbi with these thinner cuts of beef with several ribs. This variation has since made its way back to South Korea as well.