Also called
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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Galbiprimary | Romanisation of 갈비; sometimes 'kalbi' (older McCune-Reischauer); 'LA galbi' specifically refers to the cross-cut style. |
| 🇬🇧United Kingdom | Galbi | |
| 🇲🇽Mexico | Galbi | Sometimes 'costillar coreano'. |
| 🇦🇷Argentina | Galbi | Sometimes 'tira de asado coreana' for the cross-cut style. |
| 🇫🇷France | Galbi | Sometimes 'côtes de bœuf coréennes' on French menus. |
| 🇪🇸Spain | Galbi | |
| 🇵🇹Portugal | Galbi | |
| 🇧🇷Brazil | Galbi | |
| 🇮🇹Italy | Galbi | Sometimes 'costine coreane'. |
| 🇩🇪Germany | Galbi | Loanword used widely in Korean restaurants and Asian butchers; sometimes 'koreanische Short Ribs'. |
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Diagram, cooking notes, and 8 names on one printable page.
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