There are many kinds of Korean barbeque and a Korean restaurant may even have its own speciality. Galbi is usually most talked about among all Korean barbeques.

Kalbi, or galbi, is one of many kinds of "gui", or grilled dishes, in Korean food that is made with meat, marinated in soy sauce. In the Korean language, galbi literally means "rib" and can often show uncooked ribs. In addition, the dish's full name is galbi gui, although "gui" (grilling) is commonly omitted to refer to it.

We could make gui with beef (usually short ribs), chicken, and pork. Galbi is generally served in restaurants and the meat is cooked right at customers' tables on grills set in the tables (cooked usually by the customers themselves).

They are usually served with lettuce and a spicy dipping sauce called ssamjang. A spoonful of rice, a piece of galbi, and a dollop of ssamjang wrapped up in lettuce is a divine mouthful of some of the best flavors in Korean cooking. Galbi is popular as both Korean picnic food and restaurant food.

Recipe Ingredients - 16 ribs - 1 cup soy sauce - cup sugar - cup water - 1 Asian pear, chopped (or Korean pear) - 1 onion, chopped - 2 tbsp minced garlic - 4 tbsp sesame oil - 1 tbsp ground pepper - 1 tbsp juice of ginger

Cooking Directions 1. Wash the meat. Rarely but sometimes you can find tiny bone scraps stick to the meat. Soak in water for 1 hour, drain. 2. In a food processor, add sliced onion and pear, pure finely. Pour out to a large bowl, add remaining ingredients and stir. 3. Marinate beef for 8-10 hours or overnight for most delicious taste. They cook fairly fast, 2-3 minutes on one side. 4. Traditionally, it is grilled with a wood charcoal but of course you can grill on a gas stove or outdoor grill.

These are simple recipe and ingredients. But most of the Korean restaurants have their own special ingredients to make the meat soft and juicy.