Talk:Galbi

Dwaeji galbi
hi.. is there anyone who knows everything about a dish called "dweaji kalbi" and "kalbi gui"? i would like to know more about these dish.. how did they got the name dweaji/kalbi/gui.. and what's basically the difference.. thanks -- kaye

dwaeji galbi combines the Korean word for pig/pork 'dwaeji' with 'galbi', and so basically means pork short ribs in English. This contrasts with 'so' galbi, or beef short ribs. 'Gui' usually connotes a meat which is broiled, so I would guess that galbi gui would be broiled short ribs, but I'm not absolutely certain of the particulars of the dish. --Zonath 03:15, Apr 29, 2005 (UTC)

hi zonath, thanks for the immediate reply..i really appreciated it.. also, now i know the right spelling of their names.. now i'm up to researching more details about them (like their history, how popular they are to the consumers, and what makes them special..) can anyone suggest a good site to know more about these korean foods? i'll really appreciate any suggestion..thanks again --kaye

Well, for starters, try googling 'galbi' or 'kalbi', as both spellings are commonly used. Also, the Korean National Tourist Organization has a good site on Korean food here which might be of interest to you. --Zonath 14:11, Apr 29, 2005 (UTC)

Barbecued?
Is this stuff barbecued? Badagnani 16:25, 29 June 2007 (UTC)


 * It's grilled, usually over a gas or charcoal burner at the place of consumption (usually the center of a table or picnic gathering) rather than over a conventional oven range. I don't know if that fits the bill exactly of 'barbecue'.  --  Zonath  Yak 03:59, 30 June 2007 (UTC)

Athomsfere (talk) 16:25, 22 December 2009 (UTC)Additionally when its cooked over charcoal its referred to as Supul/ Sepul (not sure of the spelling) I see no mention of Supul Kalbi in the article, can someone add info for this? My korean is not good enough to research it accuratly, and my wife doesn't love wikipedia the way I do.

Old vandalism by Japanese IP user

 * (http://bbexcite.jp)
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These ip users with the same network host vandalized the page as putting unsourced and false information from May to December. This is just for the record in future because there is highly possible for the user to reappear here again--Appletrees (talk) 10:56, 25 January 2008 (UTC)

Spelling
Out of curiosity, why is the article titled Galbi rather than Kalbi? I know they're both valid spellings, but Kalbi gets 6.2 million Google hits while Galbi gets just 212,000, so Kalbi seems to be more standard. Jcb9 (talk) 04:54, 5 March 2008 (UTC)
 * Good point. I wondered about that too, since I've only seen it as kalbi in restaurants. Let's consider this a page move proposal, and see if it generates any discussion here. --MCB (talk) 06:18, 5 March 2008 (UTC)


 * I guess that Galbi is gaining more and more popularity as the prefered romanization (yes, it is just a feeling, no hard evidence) and will eventually 'win'. So I would propose to leave it like it is, kalbi is already directing users to gabli, isn't it? Kbarends (talk) 07:11, 5 March 2008 (UTC)


 * As Kbarends' saying, the current title follows the Revised Romanization. I agree with Kbarends' opinion. Kalbi is already redirected to here. --Appletrees (talk) 12:18, 5 March 2008 (UTC)

Question
When galbi is made from pork ribs, which cut of pork ribs are used? See Pork ribs for a list of cuts. Badagnani (talk) 22:07, 15 March 2008 (UTC)

LA Galbi
LA galbi, as described in the article, supposedly stand for "lateral axis" galbi. Is this supposed to be a joke? If one were to just take a moment to think of the meaning of "lateral" and then use it in reference to cattle, one would realize that laterally cut ribs would not result in there being 3 rib cross sections in a slice of galbi. LA galbi is called LA galbi because it originated in Los Angeles. If any Korean in touch with his or her culture knew anything about galbi, he or she would know that traditional galbi consists of a single section of rib. LA galbi is the style of galbi popularized by Koreans in Los Angeles that could not purchase beef in the traditional cut at American butchers. This article needs to be corrected. 114.142.234.193 (talk) 21:59, 1 April 2011 (UTC)


 * I have seen the Lateral Axis name used in Koreatowns across the united states. I believe it may be as simple as the fact it is cut across laterally if you were looking at the bone straight. Regardless, I've never actually seen it described as Los Angeles Galbi in stores but ymmv of course. 2605:A601:AA30:DA00:8544:A1B8:ADB8:97D5 (talk) 16:05, 5 December 2022 (UTC)

External links modified
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Galbi=beef?
The introductory paragraph indicates that beef is usually used, but pork or another meat can also serve as the key ingredient, with the name of the dish reflecting that alternative. But the remainder of the article only mentions beef. As a reader, I'm thus left with the impression that the name Galbi only refers to the beef variety, although the infobox implies that either ingredient can be used. Can we clarify? Barte (talk) 13:16, 17 May 2017 (UTC)
 * Hi, Barte! Galbi (literally "rib") without any modifier is beef ribs, because "meat" by default is always beef in Korean. For example, bulgogi (literally "fire meat") refers to beef bulgogi unless it is preceded by the word dwaeji (pig/pork). Dwaeji-bulgogi means pork bulgogi. Yang-galbi means "lamb ribs" as yang means sheep/lamb. It's just like sweet orange being the default orange, but there are other oranges such as bitter orange, bergamot orange, etc. Those are oranges as well, but you usually put the words "bitter" and "bergamot" in front of them. I hope it helps! --Brett (talk) 14:40, 17 May 2017 (UTC)
 * Hi Brett! Thanks so much for this--I'm learning as we speak. In the "Cut of beef" and "Marinating and grilling" sections, only beef is mentioned.  Is any of this more broadly applicable to Galbi in general, regardless of the meat used? My thinking is that if we mention in the intro that pork and other meats can also be used, that we should broaden the wording where we can.  For example: "The meat [as opposed to "beef"] is usually scored on the surface..." Barte (talk) 18:25, 17 May 2017 (UTC)
 * I added some sentences on pork galbi in Jeju Island, where the default meat seems to be pork from Jeju Black pigs. I also added some words on the scoring of pork galbi. I had to change the formatting, but if you have better ideas, please do proceed! --Brett (talk) 01:12, 18 May 2017 (UTC)
 * Nice additions; I think pork now has its due. I've made some edits for clarity (as I see it). Please feel free to edit those. Barte (talk) 04:16, 18 May 2017 (UTC)