While grilled galbi gets most of the attention, my favorite way to have this is in galbi tang (soup). Here in the SF bay area, Jang Su Jang has the best, cleanest tasting and elegant version that I've tasted. At cheaper places it tastes like a musty animal bath water. Obviously, the better quality ribs you use, the better it should taste.
When making this soup at home, does anyone do anything special? I've made it several times with satisfactory results, but would love to take it to the next level. Some people soak the ribs in cold water for 10 min to 1 hour, then boil the ribs for a few miniutes and dump the water out - how many times you do this can vary. I've not the patience to do it more than once, but if that makes the difference then I'd try it.