Popular Beef Rib Dishes in Asian Countries Galbi (Korea). This is probably the most famous beef rib dish in Asia. Galbi refers to marinated beef short ribs typically grilled (Korean barbecue). The ribs are marinated in a sweet and savory sauce made from soy sauce, garlic, ginger, sesame oil, and sugar (or pear juice for natural sweetness and tenderization). After grilling, they become caramelized on the outside and incredibly juicy inside. There are also braised versions, such as Galbi-jjim, which are slowly braised ribs with vegetables in a rich sauce. Nikujaga (Japan). While not exclusively a rib dish, many home versions or regional variations of Nikujaga (Japanese "meat and potatoes") use beef ribs or bone-in cuts. This is braised meat with potatoes, onions, and carrots in a sweet and savory broth based on soy sauce, mirin, and sugar. The ribs add a rich, meaty flavor to the dish, making the broth very hearty. Niu Rou Mian (Taiwan / China). This is a classic beef noodle soup where beef ribs or brisket are a key ingredient. The meat is slow-cooked until incredibly tender in a rich, aromatic broth with soy sauce, star anise, Sichuan peppercorns, and other spices. It's served with springy noodles, fresh herbs, and pickled vegetables. The broth from the ribs becomes deep and multi-layered. Bò kho (Vietnam). This is a Vietnamese braised beef stew featuring beef ribs or other cuts of meat simmered in a spicy, aromatic broth with lemongrass, star anise, ginger, garlic, and carrots. It's often served with a baguette (a legacy of French colonial influence) or with noodles. The ribs give the dish a special depth of flavor. Rendang (Indonesia / Malaysia). While Rendang can be made with various cuts of beef, beef ribs are sometimes used for this famous, slow-cooked and dry beef dish in coconut milk and a blend of spices. The cooking process is very lengthy until all the liquid evaporates, and the meat absorbs all the aromas, becoming incredibly tender. The fat from the ribs helps create a rich flavor.