Galbijjim is generally made with beef or pork (돼지, dweji) short ribs.

[3] As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.

Knife cuts are made in the meat to the bone, allowing the seasoning to seep in.

Soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt (깨소금), ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame.

There is a galbijjim street in the district of Dongin-dong, Daegu, in South Korea.