Galbi

Korean cross-cut short ribs — sliced thin (5–10 millimetres) across three rib bones in a flanken-style cut, exposing visible cross-sections of the bones. Often called LA-style short ribs in English-speaking markets. Marinated in a soy, pear, garlic, and sesame mixture (galbi-yangnyeom) and grilled quickly over hot coals at the table. Distinct from English-cut bone-in short ribs, which are cut along the bone rather than across it.