Korean meat markets usually offer two cuts of short ribs for barbecue: sliced through the bone into a thin strip, or butterflied, so the meat unrolls into a long strip with the bone at one end.

Chef and restaurateur Danny Lee is visiting the TODAY kitchen to share two of his favorite Korean holiday dishes. He shows us how to prepare tender braised short ribs (aka galbi-jjim) and easy ...

Put the ribs in a big bowl and sprinkle over all the sugar; rub the sugar into the ribs to coat them well. Let that rest on your counter top, while you prepare the marinade. Peel and roughly chop ...

But when I eat meat, which isn’t often, I gravitate toward another type of barbecue: Korean short ribs, called galbi, at Choga in Johnson County. I headed to the Overland Park restaurant at 6920 W.