into thicker slices of around in width. Deeper cuts are made when scoring the surface to allow the marinade to penetrate the meat. Grilling and serving Galbi is grilled, typically by the diners themselves, on grills set in the tables. The meat cooks for a short time on medium high heat on a lightly greased gridiron over glowing charcoal. The remaining marinade is brushed on during grilling to produce a glazed finish. Once cooked, the meat is typically cut into pieces over the grill with kitchen scissors, then wrapped inside lettuce leaves, kkaennip (perilla leaves), or other leafy vegetables. These made-on-the-spot leaf wraps, called ssam, usually include a piece of grilled meat, ssamjang, raw or grilled garlic, and a sauce made of soybean paste and chili paste. Like other Korean main dishes, galbi is often accompanied by bap (cooked rice) and side dishes known as banchan. See also Korean cuisine Bulgogi – barbequed beef or pork Dak-galbi – spicy stir-fried chicken Galbi-jjim – braised short ribs Galbi-tang – short rib soup Korean barbecue Samgyeopsal – grilled pork belly Tteok-galbi – grilled short rib patties Yakiniku – a similar Japanese dish Asado References External links Barbecue Korean beef dishes Korean pork dishes Table-cooked dishes