A more common name is simply Kaibi (Kalbi/Galbi/Galbee)
Beef short ribs marinated in a mixture of soy sauce, green onions, garlic, black pepper, sugar and sesame oil for a few hours, then grilled. Marinated short ribs are called yangnyeom-galbi and ribs which are not marinated are called saenggalbi.
There are two primary ways for the ribs to be cut.
In the traditional manner, which is similar to an English cut – the meat is cut cross-bone about 2 to 2 1/2 inches long, then butterflied into a long thin strip with the bone at one end or in the center.
LA style cut is a thin cross rib cut that has three or sometimes four small pieces of bone.
Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4 and hannaone