Korea. Galbi (갈비 — ribs) is documented in Korean culinary texts from the Goryeo Dynasty. The modern Korean BBQ restaurant format (individual charcoal grills at each table) developed in Seoul in the 20th century and became one of the most globally influential dining experiences of the late 20th and early 21st centuries.
Galbi (short ribs) are the centrepiece of Korean barbecue — cross-cut beef short ribs (flanken cut, exposing the bone on each side) marinated in soy sauce, Asian pear, garlic, sesame oil, and sugar, then grilled directly over charcoal. The fat from the ribs drips onto the coals, creating smoke that is an essential flavour component. Eaten wrapped in lettuce with ssamjang and pickled garlic.
- Japanese yakiniku (grilled meat over charcoal — directly influenced by Korean BBQ tradition); Argentinian asado (beef grilled over hardwood — the South American charcoal grill parallel); Indonesian sate (skewered marinated meat over charcoal — the Southeast Asian equivalent).
Korean lager (Cass or Hite) or soju mixed with beer (somaek) — the Korean BBQ pairing. The clean, cold beer cuts through the fatty, caramelised ribs. Doenjang jjigae (fermented soybean stew) as the warm counterpoint.