GALBI

'Galbi' or 'kalbi' is a Korean dish made from beef short ribs, though it can also be made with pork ribs. It can be seasoned or unseasoned, and in the seasoned variety, the ribs are marinated in a sauce made from fruit juice (generally Asian pear juice), rice wine, soy sauce, garlic, sesame oil and sugar. Most recipes contain these basic ingredients, although many variations exist, including clear marinades and spicier marinades.
When cooked on a griddle or grill, the meat is usually cut in thin slices across the bones. This permits the marinade to penetrate the meat faster, allows the meat to cook more quickly, and makes it easier to eat the finished dish with chopsticks. Pre-cut galbi is available from many butchers and 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'', a sauce made of fermented bean curd and red pepper paste. It is often accompanied by side dishes known as banchan (the most well-known being kimchi).
In Korea, galbi is also a popular picnic food, and many people have portable gas or charcoal stoves for cooking it outside.
''Galbi'' literally means "rib" in Korean. Many Korean dishes incorporate ribs, including soups and stews. Some restaurants serve "pork galbi," and chicken galbi is a popular specialty of the Chuncheon region.
Galbi tang is a soup containing pieces of galbi. It is not spicy. Galbi jjigae is a thick soup with many large pieces of galbi, usually single bone cuts, which may also contain red peppers, green peppers, kimchi, and ''doenjang'' (Korean bean curd paste).

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See also

See also

★ Bulgogi

★ Korean cuisine

★ Yakiniku

★ List of Korea-related topics