Galbi - Wikipedia, the free encyclopedia

I ate Korean barbecue last night, and I noticed that the galbi here had meat and tendon together. I thought this was an invention of the Taiwanese, adding Q to an otherwise Q-less dish. I got excited—Asian fusion, baby! My internet research upon returning home shows that, among the varieties of galbi, there’s L.A. style and Korean style galbi, both made with beef short ribs, but cut differently. L.A. style is made from the cut of beef short ribs you can find in U.S. supermarkets; it’s cut perpendicular to the bone, giving many pieces of meat and bone together, while Korean style is cut parallel to the bone, yielding one big piece of meat with tendon together. A skeptic might call this synchronicity between Korean creation and Taiwanese taste a mere coincidence, but I have no doubt that fusion at this level is nothing short of fate.