Image by hannaone: Galbi-songalag
Image by hannaone: Marinating Rib Fingers
Image by hannaone: Neukgansal on the Grill
Image by hannaone: Packaged Rib Fingers
Galbi-songalag Beef Rib Fingers
Article by Gil "hannaone" © Copyright 2007-2026. All rights reserved.
갈비 손가락 | galbi-songalag
갈비 손가락 - Galbi Songalag - Galbi Fingers - Rib Fingers
Korean grilled short ribs are just simply awesome. Most Korean restaurants offer galbi as a selection because their slightly sweet and smoky grilled flavor is a great introduction to Korean cuisine. The combination of beef, garlic, onion, soy sauce, and fruit fully awakens the taste buds.
The recipe uses a somewhat obscure beef cut called "rib fingers". This cut utilizes the thin strips of beef taken from between the individual ribs in the Rib primal. They are tender-chewy and taste great.
We first ran across this rib cut in a military commissary and bought some out of curiosity. The first batch we simply seasoned and fried and it was pretty good. Next, we seasoned and grilled, and adding smoke made it better. Then we realized that "If it's Galbi, cook it like Galbi"... well, DUH!
| Galbi | Kal-bi | Kaibi | Garbi | Karbi | Kalbi
Recipe Type: Korean Meat Dishes, Beef, Grill, Air Fryer
Servings 4 - 6
Ingredients
2 pounds beef rib fingers
Marinade :
1/2 cup natural brewed soy sauce
1/4 cup water
1 each small onion
2 tablespoons Maesil Cha (Korean Plum Tea Syrup)*
6 cloves garlic
2 ounces fresh ginger root
2 tablespoons brown sugar
4 each spring or green onions
2 teaspoons sesame oil
2 tablespoons rice cooking wine
1/2 teaspoon black pepper
*Substitute 1 tablespoon Maesil (Korean Plum) extract
Directions
Mix Marinade:
Mix the soy sauce, water, brown sugar (or honey), rice wine, sesame oil, pepper, and chopped green onion in a large bowl
and stir well.
Peel and wash the onion and garlic. Quarter the onion. Quarter the pear and remove the peel and seeds. Cut the ginger into
small pieces. Put into a blender with one or two tablespoons water and blend into a smooth thick liquid.
Whisk or whip the blended mix into the soy sauce mix and let stand about 20 minutes before using.
Marinade may be refrigerated and kept for about a week, or frozen for up to two months.
Prepare Meat:
Lightly salt the meat and let stand about 15 minutes.
Cover the meat with the marinade and let stand at least 30 minutes before cooking. Longer marinate times allows more
flavor to penetrate the meat.
Final
Grill over high heat until well browned on all sides.
May also be broiled under high heat, turning until well browned.
This cut also works well in air fryers. Cook according to the makers instructions for searing beef.
Serve with steamed white rice and ban chan.
Story Time
About Rib Fingers (갈비 손가락 / 늑간살)
Rib fingers in Korean cuisine are most commonly called Neukgansal (늑간살), meaning “between‑rib meat.” They’re long, tender, fatty strips taken from the spaces between the ribs and are often treated as a type of galbi (갈비) in both naming and preparation.
Key Details
- Terminology: Neukgansal is the precise cut name, though Korean butcher shops often label it simply as “rib fingers” or “finger meat.”
- Texture & Use: Known for their tender‑chewy bite and high fat content, rib fingers excel on the grill but also work well in stews or braises, including spicy gochujang‑based versions.
- Common Preparation: Frequently marinated in a sweet‑savory soy mixture similar to galbi, often using Korean pear, garlic, ginger, and sesame for aroma and tenderness.
Useful Korean Search Terms
- 늑간살 (Neukgansal): Rib finger meat
- 갈비살 (Galbisal): Rib meat / short rib
- 갈비 손가락 (Galbi Songalag): Literal “rib fingers”
When ordering in a restaurant, the cut you want is Neukgansal
