Galbi — Paris
Galbi means ribs, most often beef, marinated in a mixture of soy sauce, pear, garlic and sugar that caramelises the moment it meets heat. It is the celebratory end of Korean barbecue: sweeter than samgyeopsal, more work in the kitchen beforehand, and traditionally tied to feasts and large tables. Unmarinated versions exist too, where the meat is left to speak for itself. This page gathers the Paris addresses where galbi is a signature dish. Because the marinade burns quickly, the cooking needs attention — in some rooms the staff take it over, in others it stays with you. Cross with the group or private-room filters if you are arriving in numbers, and remember to order something to finish with: cold noodles, or rice fried on the grill plate.
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