Galbi

Infobox Korean name

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hangul=갈비
hanja=none
rr=Galbi
mr=Kalbi

"Galbi" or "kalbi" generally refers to a variety of "gui" or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a "ganjang"-based sauce (Korean soy sauce).cite web|url=http://www.lifeinkorea.com/food/Food.cfm?Subject=gui |title=Korean Food: Broiled or Grilled Foods |accessdate=2008-04-20] . In Korean language, "galbi" literally means "rib" and can often indicate uncooked ribs. In addition, the dish's full name is "galbi gui", although "gui" (grilling) is commonly omitted to refer to it.

Since "galbi" is generally made with beef ribs, it may be called "sogalbi" (소갈비) or "soegalbi" (쇠갈비) in Korean, whose prefix, "so" or "soe" (beef) is often omitted as well. However, just like the literal meaning, "galbi" dish also can be made with pork ribs or chicken. In such cases, the dish is called "dwaeji galbi" (돼지갈비) or "dalk galbi" (닭갈비) to emphasize the main ingredient.

Overview

The ingredients are marinated in a sauce made primarily from Korean soy sauce, garlic, and sugar. However, several variations on the marinade exist including recipes that include sesame oil, rice wine or hot pepper paste. Fruit juice has become a more common addition 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 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 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 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.

Many Korean dishes incorporate with ribs, including soups and stews. Some restaurants serve "pork galbi," and chicken galbi is a popular 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 curd paste).

Varieties

*Dwaeji galbi (돼지갈비), made with pork ribs that can be seasoned with a typical ganjang-based sauce or gochujang-based sauce (chili pepper condiment). In the later case, the dish is called "maeun dwaeji galbi" (매운돼지갈비), literally meaning "hot and spicy pork ribs" in Korean.
*Dak galbi (닭갈비), made with chicken legs although the name contains "galbi." It is seasoned with a gochujang-based sauce, but "maeun" (매운, hot and spicy) is not prefixed.
*Tteokgalbi (떡갈비), made with beef ribs. LAgalbi(LA갈비) made with beef ribs which cut laterally.

Gallery

ee also

* Bulgogi
* Korean barbecue
* Samgyeopsal
* Yakiniku

References

*Reflist
*cite web|url=http://www.npr.org/templates/story/story.php?storyId=4793091 |title=A Hard-to-Kick Habit: Korean Barbecue Short Ribs| author=Howard Yoon |publisher=National Public Radio |date=2005-08-10 |accessdate=2008-04-20