The word galbi names a rib dish, not one fixed flavour or portion. At Seolya Galbi Cheongdam, the house marinated galbi is one published option and the Korean menu lists an unseasoned galbi option separately. That distinction is more useful for choosing dinner than a blanket claim that either style is 'the best' in Seoul.
Seasoning is the key difference
Seolya describes its marinated galbi as scored beef with a house sauce. The unseasoned 특상 생갈비 is introduced with aging and scoring instead of that marinade. Both are grilled before eating; 'fresh' in an English shorthand does not mean the latter is served raw. A group interested in comparing them can ask about available order sizes rather than assume that exactly 100g of each can be purchased.
Keep the price unit in view
The Korean menu currently lists the marinated dish at KRW 57,000 per 100g and the unseasoned galbi at KRW 59,000 per 100g. The KRW 2,000 difference applies to equal weight only. Adding a garlic tenderloin or sirloin changes both the cut and the price basis; side dishes and drinks are not included in those meat figures. Use the published menu as a starting point, not as a guaranteed final bill.
Choose a finish rather than assuming a course
Galbi soup at KRW 19,000 and charcoal-grilled Hanwoo bulgogi at KRW 39,000 are separate menu choices. A party can decide whether it wants another grilled cut or one of those dishes after the ribs, but the restaurant has not presented that combination as a fixed course in this guide. The current shop page lists dinner service only while lunch is temporarily paused; check the reservation page before visiting.