[3] In Japan, this and many other dishes in Korean barbecue influenced yakiniku, a fusion cuisine that often makes use of galbi (glossed as karubi).

Traditionally, galbi is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers.

[6] Another theory is that the dish was invented in South Korea as part of a marketing campaign to sell American beef in the country.

[9] The marinade for so-galbi-gui (소갈비구이; "grilled beef ribs") typically includes soy sauce, sugar, minced garlic and scallions, ginger juice, ground black pepper, toasted and ground sesame, and sesame oil.

The beef is usually scored on the surface prior to marinating, and the juice from Korean pears is brushed on before grilling.

The meat cooks for a short time on medium high heat on a lightly greased gridiron over glowing charcoal.

[9] Once cooked, the meat is typically cut into pieces over the grill with kitchen scissors,[14] then wrapped inside lettuce leaves, kkaennip (perilla frutescens), or other leafy vegetables.