LA-style Galbi vs. Korean-style Galbi

korean-kalbi-baby-back-ribs-recipe-9356

LA-style Galbi vs. Korean-style Galbi

korean-kalbi-baby-back-ribs-recipe-9356

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You may all know now what galbi is and perhaps you’ve already ordered some in a Korean BBQ restaurant. But do you know that there are two popular styles of galbi? You may have noticed in some Korean restaurants or even in some supermarkets that they are offering LA and Korean style galbis. But what exactly are they and what are their distinguishing characteristics? For today’s article we are going to give you a quick comparative overview of these two styles of galbi:

Dimensions

Korean style galbi are beef spare ribs that are approximately 3-4 inches tall and are cut long and thin to make a flap. The resulting flaps are sometimes wrapped around the ribs for around three to five times. On the other hand, LA Style galbi or beef short ribs are usually 3-4 inches tall and 5-7 inches long. The thickness usually varies between 1/4-1/3 inches.

Cutting and preparation

Korean-style galbi is portioned in segments across the rib bones and is thicker, whereas the LA-style galbi is cut through the rib bone, thereby resulting in the appearance of 3 eyes of rib bones. In other words, the Korean-style is cut parallel whereas the LA-style is cut perpendicular to the bone. As a result, the LA style is generally more tender and thinner, thereby allowing the marinade to penetrate into the meat more quickly. It is also much quicker to cook Korean-style galbis on a grill given its thinness.

Given that Korean-style galbi is thicker, chefs in galbi restaurants take more considerable time in cutting the meat because of the amount of effort that must be put in to get the meat’s desired dimensions. This also explains why traditional style galbis are generally more expensive than LA-style galbis in light of the more intensive work required in producing the cuts. On the other hand, LA-style galbis do not really require that much slicing because all that usually needs to be done is for the bone pieces and excess fats to be rinsed.

Despite the differences in the dimensions and the way the meats are being cut and prepared, it is known that Korean and LA-style galbis taste the same when marinated and grilled.

Which type of galbi do you prefer and why? We want to know Feel free to leave us a comment. And regardless of the kind of galbi that you want, Korean BBQ Online delivers. Check out our website today and experience how easy it is to get your Korean BBQ meats delivered to your doorstep.

Eat Galbi Like A Pro!

eat galbi like a pro

Eat galbi like a pro

So you finally know what galbi is, and perhaps you just tasted one for the first time recently. But do you actually know how to eat galbi the Korean way? Don’t get us wrong – you can eat it anyway you want (we promise we won’t judge), and there’s really no perfect method to eat it. But it would still be cool to know how Koreans actually eat it, and frankly, there’s no one else to best learn it than from Koreans themselves.  So let’s get started!


Pro-tip #1: Don’t only order
food for yourself

One of the best characteristics of a typical Korean meal is its communal nature – you share the food that you’re about to partake with everyone else. So whenever you’re with your Korean friends, always do your best to order food that you know that the rest will also enjoy. The more people involved, the merrier the dining experience will be! Another tip is that when you order in a Korean restaurant, don’t go all out immediately with your orders as if you haven’t eaten for a thousand years. Only order dishes that you think you can finish, and then you order again when you feel that you still want to eat. Remember: wasting food is a big no-no!


Pro-tip #2: Wrap that
galbi!

So we’re sure that you now know that Koreans use their greens like lettuce or cabbage to wrap their galbi. Some people prefer to put only their meats in their wraps, but some also add other sides like garlic, rice or even kimchi to increase their galbi’s flavour and texture. So you do whatever you want to do! However, one noticeable practice among Koreans when eating their galbi is that they put their wraps into their mouths on one go. They don’t bite it piece by piece – they just eat it as a whole! When you think about it, doing this will actually make eating galbi more pleasurable because of the explosion of flavour that will happen in your mouth!


Pro-tip #3: Grill your kimchi and garlic

For a more savoury burst of flavour, grill your kimchi and garlic using sesame oil before you put these two in your galbi wrap. You can of course opt to not touch the garlic if you don’t want your breath to have that strong garlick-y smell.


Pro-tip #4:
Don’t miss out on the Naengmyeon or Doenjang jjigae

If you really want to eat galbi like a true Korean, then don’t hesitate to try Doenjang jjigae (soy bean paste stew) or Naengmyeon (cold buckwheat noodles). You might feel that eating either these two dishes is already a bit too much after all those wraps, but Koreans in general don’t feel that their galbi eating experience is complete if they don’t eat the noodles or stew.

 

There you go! I’m sure that you all have some galbi eating experiences or other pro-tips to share, so feel free to let us know everything down on the comments section below!