These marinated, fall-off-the bone short-ribs (known as galbi) are served on
a heated stone plate to be kept warm throughout the meal. The key to cooking this dish is the marinating process. A well-marinated galbi will soak up the sauce evenly,making for a tender, succulent short-rib. Lay the sliced red onion on the sizzling stone plate and it will cook on its own to add a crunchy texture and natural sweetness to the galbi.