Also spelled galbi, this Korean dish utilizes marinated beef or pork short ribs, usually flanken, which are cooked on a grill. The ribs are cut crosswise so each thin strip of meat contains several ½-inch-long bones. The marinade varies but the mixture typically includes black pepper, garlic, onions, sesame oil, sesame seed, soy sauce, sugar and sometimes rice wine and/or pear juice or pear purée. The pork version is called daeji kalbi.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.