I was surprised, as the Flanken-style cut shown by Toronto, was the one I grew up with and thought was the traditional way. Then as the Korean population exploded here, and I came to really know a few of Korean nationals, they took me to places that had the butterflied cut. My friend Chris said his mom has always butterflied the short rib. So, then I was left with it must be a regional thing from Korea. I will say, it matters very little, if you start with great meat, marinade it up and cook it over charcoal, It is always going to taste good.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."