Galbi - Beef Back Ribs
Common Name: Galbi, soegogi galbi
갈비 - 쇠고기 갈비
Beef back ribs are typically cut into smaller section, then used in soups, braises, or grill.
In general for Korean cooking the ribs should be washed in warm water to remove any debris, then soaked in cold water for about one hour.
Shopping: Most Korean groceries and many Asian groceries will have ribs already cut in sections for the dish you wish to prepare. Look for well marbled meat without excess fat.
If your meat counter needs to cut the ribs for you, cutting a full or half rack in thirds cross the bone will work for most back rib dishes. (use short ribs for grilled Galbi)
Photo courtesy of beef.org
