* (), or braised short ribs, is a variety of ''

jjim ''Jjim'' (; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a '' siru'' ( ...

'' or Korean dish made with ''

galbi ''Galbi'' * (), ''kalbi'', ''galbi-gui'' (), or grilled ribs is a type of '' gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another m ...

'' (갈비, short rib). ''Galbijjim'' is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it is called ''dweji galbijjim'' ().Galbijjim
at

Doosan Encyclopedia ''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). ...

History

In traditional cuisine, ''galbijjim'' was traditionally eaten at ''

Chuseok Chuseok (; , ), also known as Hangawi (; ; from Old Korean, "the great middle f autumn), is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th day of the 8th month of the lunisolar calendar on the ...

'' along with ''

songpyeon ''Songpyeon'' () is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of ''tteok'', small rice cakes, and variety of filli ...

'', ''

namul ''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moo ...

'', ''

taro Taro (; ''Colocasia esculenta'') is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and Petiole (botany), petioles. Taro corms are a ...

'' soup, chestnut dumplings (밤단자), 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.Galbijjim
at Encyclopedia of Korean Culture

Preparation and serving

Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat to the bone, allowing the seasoning to seep in. Excess fat is removed from the ribs, either by cutting or removing after

parboiling Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French ''parbouillir'', 'to boil thoroughly' but by mistaken association with "part", it has acquired this definition. The w ...

Soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

s, minced

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

, 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. Cooking is done slowly while occasionally stirring. When the meat is almost cooked, additional seasoning is added with

jujube Jujube (UK ; US or ), sometimes jujuba, scientific name ''Ziziphus jujuba'', and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. It is often confused wit ...

ginkgo nuts ''Ginkgo biloba'', commonly known as ginkgo or gingko ( ), also known as the maidenhair tree, is a species of gymnosperm tree native to East Asia. It is the last living species in the order Ginkgoales, which first appeared over 290 million year ...

, carrots, and

pine nut Pine nuts, also called piñón (), pinoli (), or pignoli, are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locall ...

s, and it is brought back to a boil once again.

Chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere. Description ...

shiitake The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by ...

, and '' seogi'' mushrooms are added near the end of cooking. ''Galbijjim'' is usually served in a bowl rather than a plate and was traditionally served in a ''hap'' (합, bowl with cover).

Galbijjim by region

There is a ''galbijjim'' street in the district of Dongin-dong,

Daegu Daegu (; ), formerly spelled Taegu and officially Daegu Metropolitan City (), is a city in southeastern South Korea. It is the third-largest urban agglomeration in South Korea after Seoul and Busan; the fourth-largest List of provincial-level ci ...

, 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 ''Makgeolli'' (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drinks, Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astr ...

'' 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 Province Gyeonggi Province (, ) is the most populous province in South Korea. Seoul, the nation's largest city and capital, is in the heart of the area but has been separately administered as a provincial-level ''special city'' since 1946. Incheon, ...

'' 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.Jong-galbijjim
at

Gallery

Dwaeji-galbi-jjim.jpg, ''Dwaeji-galbi-jjim'' (braised pork ribs)

References

External links