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Korean charcoal barbecue · Southport
Your table, guided by fire.
Quality meat, house-made sauces and the pleasure of sharing Korean BBQ over charcoal.
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GAL.B · SOUTHPORT
Your next table is in Southport.
New to Korean BBQ?
Choose your cuts, gather around the charcoal and make it your own. Our team can help with the menu and grilling.
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Book on OpenTable GAL.B Premium Korean BBQShop 2, 21 Nind Street
Southport QLD 4215
Our story
From galbi to GAL.B
Galbi is Korean for ‘ribs’ — and the inspiration for our name, GAL.B.
Read our story
Cattle were once a precious part of Korean life, and galbi became a dish for special occasions and honoured guests. We carry that spirit of hospitality to your table—with carefully selected meat, traditional marinades and sauces made in-house, and a warm welcome.
How much to order
How much should we order?
200gWith meals
300gBBQ focused
400gGenerous
Per person. For bone-in cuts and sets, follow the serving guide on the menu.
More, whenever you’re ready
You can order more meat, meals, sides or drinks at any point during your meal. Simply press the bell when you’re ready.
Your first vegetable set
One complimentary set per table with the first BBQ order: button mushrooms, king oyster mushrooms, zucchini, carrot and onion. Extra sets can be ordered.
Choose by taste
Find your cut.
Tap a cut to compare tenderness, texture and marbling.
Rich marblingLeanTenderTextured
Exceptionally tender with the richest marbling on the map.
Your cut, your timingExplore every cut14
Choose your meat. Open its grilling notes. Names match the menu.
01Thin Wagyu Scotch Fillet MBS 9+
Silky · richly marbledBest finish · Medium
Under 5 mm and served lightly chilled. Place one layer over strong centre heat, sear quickly, turn once and finish while still moist. Do not overcook.
02Thick-cut Wagyu Scotch Fillet MBS 9+
Tender · deepest marblingBest finish · Medium
About 8 mm. Sear both faces over the centre, then finish briefly at the boundary. Rest for a moment before enjoying.
03Wagyu Special MBS 9+
Three cuts · rich and tenderBest finish · Medium
5 mm slices: quick sear. 2.5 cm cube: brown every face and finish the edges. 6–7 mm loin slices: sear both sides. Keep every piece juicy.
04Black Angus Skirt
Beefy · marbled · texturedBest finish · Warm pink
About 1 cm. Sear over strong centre heat. Turn when juices first appear and finish with a warm pink centre, without leaving it dark red.
05Wagyu Rib Finger MBS 3–5
Juicy · deep · springyBest finish · Medium
A rectangular cut around 5 × 2.5 × 1.5–1.7 cm. Brown the broad faces, sear the sides and finish at the boundary. Rest briefly, then cut.
06Ox Tongue
Clean · savoury · firmBest finish · Quick sear
3 mm round slices. Cook in one layer over strong centre heat. Turn when juices appear and the edge curls; finish briefly.
07Pork Belly
Rich · crisp · juicyBest finish · Cook through
About 1 cm. Cook around the boundary and turn regularly to render the fat without flare-ups. Cook through, then cut.
08Pork Jowl
Springy · crisp-edgedBest finish · Cook through
About 8–9 mm. Cook at the boundary, turning often. When fully cooked, cut in half for a comfortable bite.
09Marinated Chicken Thigh Fillet
Sweet-savoury · juicyBest finish · Cook through
The marinade can brown and burn quickly. Cook over gentle boundary heat, turn often and cook all the way through. Cut only after grilling.
10Marinated Short Rib
Traditional marinade · deepBest finish · Cook through
A bone-in, butterflied sheet about 20 cm and 3 mm thick. Cook at the boundary, turning often. Cut after most is cooked; give the meat around the bone a little longer.
11Marinated Wagyu
MBS 9+ · sweet-savouryBest finish · Medium
Selected from MBS 9+ chuck roll and sliced around 5 mm. Sear between the centre and boundary, turn before the marinade darkens and keep the centre moist.
12Marinated Pork Collar
Mild marinade · savouryBest finish · Cook through
About 1.3 cm. Cook the large slice at the boundary, turning regularly so the marinade does not burn. Cook through, then cut.
13Black Angus Chuck Eye Roll
Beefy · balancedBest finish · Medium
About 1.4 cm. Sear the broad faces over the centre, finish at the boundary and cut only after grilling.
14Prawn
Sweet · clean · juicyBest finish · Opaque pink
Head-on with the body peeled. Place the head toward the centre and body at the boundary. Turn as the flesh becomes opaque pink; remove before it curls into a tight O. A dark colour on the raw surface can occur naturally when pigment from the head transfers during preparation.
Cook with charcoal
Three zones. Better grilling.
- 1
Centre
Sear
Direct heat above the charcoal. Build colour and a good sear.
- 2
Boundary
Gentle heat
The wire grate around the charcoal. Ideal for pork belly, jowl and marinades.
- 3
Outer grate
Keep warm
The far outer grate keeps cooked meat warm. The metal rim is not a cooking zone.
Grill first. Cut after.
Place larger cuts on the grill as served. Once well seared and nearly cooked, cut into bite-size pieces with scissors. For Thin Scotch Fillet and Ox Tongue, follow the individual cut guides.
If flames rise
Move the meat outward. Excess flame can leave soot and affect flavour. If the flames do not subside, press the call bell.
Safety For safety, please do not adjust the exhaust duct or any fire controls.
Not sure about the grill? Press the bell and our team will be happy to help.
Balance the table
Pairings, not rules.
We bring the best to the table. Enjoy it your way.
The house sauce trio
Three house-made sauces. Find your favourite.
MaldonMaldon sea saltEnglish sea salt · Since 1882
Hand-harvested English sea salt flakes, made since 1882 and recognised with a Royal Warrant. Served in a small aluminium dish with your first meat order. Season before grilling or dip after, as you like.
Maldon’s storyBanchan at your table
A little sweetness, crunch and brightness between bites.
Pasta saladCool & creamy
Mild, creamy and softly sweet. Prepared daily and served chilled.
KimchiDeep & gently tangy
Carefully prepared for the table, with deep fermented flavour and gentle acidity in balance.
Soy-glazed fish cakeMild & softly sweet
Mild and softly sweet. Prepared daily and served chilled.
Soy-pickled onionCrisp & bright
House-pickled, crisp and bright. Especially good with marbled Wagyu.
White pickled radishFreshen the next bite
House-pickled, crisp and refreshing. Add it to ssam or enjoy between rich bites.
One complete bite
Build your ssam, your way.
Ssam is a Korean leaf wrap. Order lettuce or perilla leaves separately, served with ssamjang, fresh garlic and chilli.
- 01Choose
Lettuce or perilla leaf.
- 02Build
Add meat, ssamjang, garlic and chilli as you like. Try a slice of pickled radish, or some rice if you’ve ordered it.
- 03Enjoy
Gather into a bite-size wrap and enjoy in one bite.
Korean favourites
Try these together.
A royal favourite, a Korean classic
Galbi × Cold noodles
Once enjoyed at royal banquets, cold noodles have become a timeless Korean companion to charcoal-grilled galbi.
Ingredients in harmony
Pork belly × Ssam
Fresh leaves, pork belly, kimchi and ssamjang bring contrasting flavours and textures together in one Korean bite.
Richness in balance
Wagyu × Soy-pickled onion
Pair richly marbled Wagyu with crisp soy-pickled onion. Its gentle sweetness and bright finish refresh the palate for the next bite.
From the drinks list
Three ways to pair.
We bring the best to the table. Enjoy it your way.
Pork belly × Somaek
Order soju and beer separately, then mix at the table. Add soju to your preferred strength, top with cold beer and mix gently. There is no fixed ratio; our team can explain the method.
Pork belly × Barossa Shiraz
A bottle of Barossa Shiraz brings dark fruit and spice to the charcoal richness of pork belly.
Wagyu × Sake
Our sake selection is curated to complement richly marbled Wagyu—clean, restrained and never overpowering.
We bring the best to the table. Enjoy Korean BBQ your way.
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