While Flushing has a good number of Korean spots, the lines outside Galbi Ma Eul never seem to fade. Locals and visitors gather here around tabletops equipped with traditional wood-burning charcoal barbeque pits clamoring perhaps for their tantalizing house-specialty, galbi —a mountain of perfectly marinated beef short ribs and pork belly with an array of tasty sides. Other than these tabletop feasts, the space itself is nondescript, with large planters and a blaring TV. The menu goes on to offer an excellent second specialty, agoo jjim, a gargantuan pot of spicy monkfish stew with spring onions and bean sprouts in a perfect balance of sweet, salty, spicy flavors. Banchan include octopus in gohujang sauce and crab in chili sauce.