Korean meat markets usually offer two cuts of short ribs for barbecue: sliced through the bone into a thin strip, or butterflied, so the meat unrolls into a long strip with the bone at one end.

This (or a similar) marinade is often used for Korean barbecue, although usually for thin slices of pork belly, rather than ribs. Ribs are easier when cooking for a crowd – just put them on or ...

Dae Gee Korean BBQ, a Denver-based franchise opened its first ... of traditional Korean meats like Galbee - which is beef short ribs, Sam Gyeob Sal - also known as sliced pork belly and Dak ...