[landarc]

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.