Galbi-jjim


Galbi-jjim or braised short ribs is a variety of jjim or Korean steamed dish made with galbi. Beef galbi is sometimes referred to as "gari", so the dish can be called "garijjim". Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim.

History

In traditional cuisine, galbijjim was traditionally eaten at Chuseok along with songpyeon, namul, taro soup, chestnut dumplings, chicken jjim and autumn fruit. As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.

Preparation and serving

Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat till the bone to allow seasoning to seep in. Surplus fat is removed from the ribs, either by cutting or removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt, ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. The cooking is done slowly, occasionally stirring. When the meat is almost cooked, additional seasoning is added with jujube, ginkgo nuts, carrots, and pine nuts, and is boiled once again. Chestnuts, shiitake, and seogi mushrooms are added near the end of the dish.
Galbijjim is usually served in a bowl rather than a plate and was traditionally served in a hap.

Galbijjim by region

There is a galbijjim street in the district of Dongin-dong, Daegu, in South Korea. It is known as the original home of hot and spicy galbijjim, as a restaurant owner served the first plate of hot and spicy galbijjim as anju for makgeolli in 1972. The district still maintains its reputation as being the place to go for tasty galbijjim.
Jong-galbijjim is a variety of pork galbijjim from the Gyeonggi-do region. Pork ribs are marinated in ginger juice, soy sauce, minced garlic, sesame oil, ground sesame with salt, and pepper. The dish is cooked on a high flame and the sauce is reduced accordingly.

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