Marinated beef rib in Chef Kim’s special soy sauce made with pear, pineapple and onion.
Dishes shown in the photo above are all from the so-called grilled dishes. When diners order the main grilled dish, they get complementary steamed egg and the assorted Korean side dishes. Personally, I think it is a good idea to serve dishes in this way because people can experience a bit of everything. The assorted side dishes are home-made except the seaweed dish and they can be topped up for free. The beef short rib is chargrilled as the dish above but was not braised. The strong and enjoyable flavour made us wow for it. It is a common dish that people normally see in other Korean restaurant or cook at home. Well done!on
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that are 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 refer to cooked or uncooked ribs. Although the dish’s full name is galbi gui, the word“gui” (grilling) is commonly omitted. Suwon and Los Angeles are particularly known for their galbi.
Galbi is generally made with beef ribs, and it may be called “sogalbi” (소갈비) or “soegalbi” (쇠갈비). The prefix “so” or “soe” (beef) is often omitted when referring to beef ribs. It is also called bulgalbi when grilled over fire. Galbi 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.
It is listed at number 41 on the World’s 50 most delicious foods readers’ poll complied by CNN Go in 2011.
The ingredients (often, ribs or meats) are marinated in a sauce made primarily from 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. This style of cut, called L.A. Galbi, permits the marinade to penetrate the meat faster. It also allows the meat to cook more quickly, creates a more tender cut, and makes it easier to eat the finished dish with chopsticks. The traditional cut is called Wang Galbi, literally meaning King Ribs. In this version, the ribs are cut 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 traditional Korean restaurants, as the traditional cut is considered more genuine. Rarely, if ever, are L.A. Galbi served at top establishments. Pre-cut galbi is available from many meat markets in Korea and elsewhere.
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.
Many Korean dishes incorporate ribs, including soups and stews. Some restaurants serve “pork galbi”, and chicken galbi is a 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 a sweet soy sauce based sauce.
From Wikipedia, the free encyclopedia