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Japanese Kalbi: Different than korean?

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I want to know if the meat in Japanese kalbi in yakiniku places is different than korean kalbi. I am asking because everytime I have eaten kalbi in Japan, it NEVER comes with the bone. ( I prefer it without the bone)

Also I was eating other kalbi flavored products and I am thinking that in Japan, Kalbi is just a word for some sort of savory meat?? Can anyone confirm this? Thanks

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  1. I believe they tend to serve them without the bone in Japan because Japanese people are silly about BSE. (or it started this way and became the way to do it). While beef short ribs are most common (and galbi means ribs) they do have a variety of other meats prepared the same way and called something-kalbi, both here and in Korea.

    1. Kalbi with the bone is called "骨付きカルビ" (Honetsuki karubi) and is sometimes available at Japanese yakiniku.
      I think they just trim the meat off the spare rib since it is just easier to eat that way...

      1. I'm not gonna lie, I like it without the bone. Without the bone, I don't notice any "missing flavor" from kalbi with the bone, the cuts are thinner to my preference, and it just seems higher quality.

        1. "I want to know if the meat in Japanese kalbi in yakiniku places is different than korean kalbi."

          "I'm not gonna lie, I like it without the bone. Without the bone, I don't notice any "missing flavor" from kalbi with the bone, the cuts are thinner to my preference, and it just seems higher quality."

          No, they are the same meat. Both Japanese and Korean kalbi meat come from Cows and in my best knowledge, all cows have bones. I didn't know you could get a higher quality meat without the bones.

          btw, Kalbi is a korean word for ribs.

          1 Reply
          1. re: Monica

            Monica - but the meat quality differs often. I have found kalbi in Korea quite different from karubi in Japan because of the beef used. If you have wagyu vs Lorean beef then for me the wagyu wins. (of course, you might end up with Australian beef on both sides).

          2. Hm I guess the word then is not quality of meat, but the preparation of it. Japanese kalbi is much easier to eat, less tough more often than korean meat.