How does the typical cut of meat for **Galbi** differ from that used for **Bulgogi**?
Answer
Galbi uses fattier, bone-in or thick-cut ribs, while Bulgogi uses thin slices.
While both **Bulgogi** and **Galbi** utilize beef, the cut of meat dictates much of the preparation style. **Bulgogi** relies on thinly sliced beef pieces, enabling rapid cooking and maximum marinade absorption across a large surface area. In contrast, **Galbi** specifically refers to beef short ribs, which are inherently fattier and typically thicker, often including the bone. Because of this substantial cut, *Galbi* requires different handling on the grill compared to the delicate thin slices of *Bulgogi*.
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Korean BBQ (Soegogi-gui: 쇠고기구이) - YouTube
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