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.

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.

Diners tend to see plenty of beef in Korean barbecue and some chicken, but also much more pork, which is minimal in Japanese barbecue. With galbi style, boneless beef short ribs are common.

The most representative food is Tteokguk (rice cake soup) other include Galbi Jjim (braised short ribs), Japchae, and Jeon(Korean pancake) etc. Ease into the English language and Australian culture.