Galbi

Korean Food

GALBI

Korean Barbecue or Korean people generally said Galbi. Galbi is well known both in and outside of Korea as one of the typical dishes from Korea. In Korean, Galbi means ribs or short ribs are meat that is around the ribs. This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes and then eaten as a whole. Its food usually served in winter and autumn.

Galbi is a typical Korean food made from beef, pork, chicken, or other types of meat baked with charcoal and can be given flavor or not. If given flavor, the meat is usually marinated in a sauce made ​​from Asian pear juice, rice wine, soy sauce, garlic, sesame oil, and sugar. This sauce can be made spicy or according to taste. Most recipes contain these basic ingredients but many variations exist from sweet to spicier marinades.

Some variations of Galbi has its own name such as chicken called dakgalbi, Jokbal or pork leg served with clam sauce salty, Ssutbulgalbi or grilled beef ribs, beef ribs Galbitang or soup, Galbijjim or beef ribs with sweet and salty sauce, Dwaeji galbi made with pork ribs that can be seasoned with a typical ganjang-based sauce or gochujang-based sauce (chili pepper condiment), Tteokgalbi made with beef ribs and rice cakes, and LA galbi made with beef ribs thinly cut across the bone.

Some restaurants serve "pork galbi", and chicken galbi is a popular specialty of the Chuncheon region. There was also a 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 soy sauce based sauce. Galbi’s meat is cut thinner than bulgogi. When cooked on a griddle or grill, the meat is usually cut in thin slices across the bones and called L.A. Galbi so that the sauce can seep quickly into the meat and it also makes it will mature faster. With these pieces of meat can be more easily consumed by using chopsticks after being cooked.

Galbi is usually available in most Korean restaurants but it is generally served in venues that specialize in galbi. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. Some Korean restaurants that do not have built-in grills provide portable stoves for diners to use at their tables. Galbi is usually served in restaurants known as "galbijip" (Galbi's Houses). The meat is cooked right at customers' tables on grills set in the tables and usually grilled by the customers themselves.  The meat is then wrapped with lettuce, perilla leaves, or other leaf vegetables. Before you eat, the meat was wrapped in leaves dipped in ssamjang first, the sauce is made from a mixture of soy bean paste and red pepper. It is often accompanied by side dishes known as banchan. In Korea, galbi is also a popular picnic food, and many people have portable gas or charcoal stoves for cooking it outside.