rib primal · Thailand
In South Korea, this cut is galbi, also sold as gu-i-yong.
About this cut
Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
| rare | Rae | → | Re-eo |
| medium rare | Midiam rae | → | Mi-di-eom re-eo |
| medium | Midiam | → | Mi-di-eom |
| well done | Sook | → | Wel-deon |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“see-krong” in Thailand maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In South Korea, look for labels such as galbi · gu-i-yong. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
This information is for educational purposes only and may vary by region or butcher practices.