Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce). In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs. In addition, the dish's full name is galbi gui, although "gui" (grilling) is commonly omitted to refer to it.
Galbi is generally made with beef ribs, and it may be called "sogalbi" (소갈비) or "soegalbi" (쇠갈비). Prefix "so" or "soe" (beef) is often omitted. It is also called bulgalbi when grilled over fire. As the literal meaning is "rib", galbi dishes can also be made with pork ribs or chicken. In such cases, the dish is called "dwaeji galbi" (돼지갈비) or "dak galbi" (닭갈비) to emphasize the main ingredient.
The ingredients (often, ribs or meats) are marinated in a sauce made primarily from Korean soy sauce, garlic, and sugar. However, several variations on the marinade exist including recipes that utilize sesame oil, rice wine or hot pepper paste. Fruit juice, lemon-lime soda and honey have become more common additions to Korean marinades in recent years, and is present in some incarnations of the dish.
When cooked on a griddle or grill, the meat is usually cut in thin slices across the bones and called lateral axis (
) Galbi. This permits the marinade to penetrate the meat faster, allows the meat to cook more quickly, creates a more tender cut, and makes it easier to eat the finished dish with chopsticks. Traditional cut is call Wang Galbi, literally meaning King Ribs. In this version, ribs are into 2 to 5 inch segments, and the meat is filleted in layers away from the bone to form a uniformly thin layer. Wang Galbi is usually what is served in restaurants, as it is the traditional cut and hence considered more genuine. Rarely, if ever, are L.A. Galbi served at top establishments. Pre-cut galbi is available from many meat markets in L.A. and elsewhere. Korea
Galbi is generally served in restaurants known as "galbi houses", and the meat is cooked right at customers' tables on grills set in the tables (usually by the customers themselves). It is typically served with lettuce, perilla, or other leafy vegetables used to wrap the meat, which is then dipped in ssamjang (쌈장), a sauce made of fermented bean paste and red pepper paste. It is often accompanied by side dishes known as banchan.
, galbi is also a popular picnic food, and many people have portable gas or charcoal stoves for cooking it outside. Korea
Many Korean dishes incorporate with ribs, including soups and stews. Some restaurants serve "pork galbi", and chicken galbi is a popular specialty of the Chuncheon region.
Galbitang is a clear soup containing pieces of galbi. Galbi jjigae is a thick stew with many large pieces of galbi, usually single bone cuts, which may also contain red peppers, green peppers, kimchi, and doenjang (Korean bean paste). Galbi Jjim is short ribs braised in sweet soysauce based sauce.
- 4 pounds beef short ribs
- 4 cloves garlic, minced
- 1 inch piece of ginger, peeled and minced
- 5 green onions, chopped
- 4 tablespoons toasted sesame seeds
- 1/4 cup dry sherry
- 1/2 cup soy sauce
- 3 tablespoons sesame oil
- 1/4 cup brown sugar, packed
- fresh cracked pepper
- 1 tablespoon peanut oil
- 1 onion, chopped
- 2 carrots, chopped
- 2-1/2 cups water
How to cook it
Trim the ribs of excess fat. Score the top surface of the ribs in
a diamond pattern. In a container or plastic bag large enough to hold the ribs, mix together the garlic, ginger, green onions, 3 tablespoons of the sesame seeds, sherry, soy sauce, sesame oil, brown sugar and a generous grating of pepper. Add the ribs and coat thoroughly with the marinade. Refrigerate for at least 5 hours,
To cook the ribs, heat the peanut oil in a heavy pot or flameproof casserole large enough to accommodate the ribs. Brown the ribs, then push the ribs to one side and brown the onions and carrots in the same pot. Stir in the marinade and the water. Bring the mixture to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours, stirring occasionally. To finish the dish, remove the lid and boil until the sauce gets a syrup-like consistency. Serve the ribs with the glazed sauce and the remaining sesame seeds on top.
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