Sweet meat as I call it, one of the most popular cuts of meat in traditional Korean cuisine. Chances are obese you’ve probably heard of this which is found at many Korean BBQ restaurants. Marinated beef short ribs are both sweet and savory, soaked in a special Korean soy sauce for approximately 48 hours. There are many variations and recipes to perfecting the secret sauce and every chef has their own unique styles. Some incorporate combinations of Asian pears, pineapples, sugar, wines, certain oils, pepper pastes, sodas, and honey. The meat is super tender and chewy, but at the same time once your chopsticks pick up and transfer the beef bits from the sizzling grill delivered straight to your T-Buds it almost has a dissolving effect. The normal routine at legit Korean BBQ spots is for you to cook it yourself on the mini grills implanted in the middle of your table. It cooks fairly quickly and is served with an array of delicate side dishes (banchan) that include: kimchi, kkakdugi (cubed shaped radish kimchi <— big time), lettuce wraps, bean sprouts, tofu, rice, spinach, spicy cucumber, braised potatoes, steamed eggplant, etc. I love combining it with some rice and creating my own lettuce wraps. Out of all the cuts of meat that are offered at Korean BBQ’s, this is by far my all time favorite. My childhood consisted of many nights enjoying Galbi in the household and from various places so it’s all I know. It’s hall of fame. Grew up eating sweet meat and will die eating sweet meat.