There is another way of preparing galbi and this is called the LA galbi, long-believed to be the Los Angeles immigrant version. But there is also another theory to this, which lies fundamentally on the beef cut. It has been said that LA may stand for the ‘lateral’ beef cut that characterizes the beef used for this Korean dish. Where the traditional version features thicker beef sections cut along the rib, the LA galbi variation is thinner and cut across with more bones protruding from that type. This type of rib cut is said to be more prevalent in the United States, and the marinade seeps in faster than the traditional Korean galbi meat.
*photo source: https://blog.naver.com/sunday08814/220293927480
