Galbi-jjim facts for kids
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| Alternative names | Braised short ribs |
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| Type | Jjim |
| Place of origin | Korea |
| Main ingredients | Short ribs |
| Korean name | |
| Hangul |
갈비찜
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|---|---|
| Revised Romanization | galbi-jjim |
| McCune–Reischauer | kalbi-tchim |
| IPA | [kal.bi.t͈ɕim] |
Galbi-jjim, also known as braised short ribs, is a super yummy Korean dish. It's a type of jjim, which means it's a steamed or braised dish. The main ingredient is galbi, which are short ribs. These ribs can be from beef or pork. If it's made with pork ribs, it's called dweji galbijjim.
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A Special Dish for Special Days
Galbi-jjim has a long history in Korean cuisine. Long ago, people traditionally ate it during Chuseok. This is a big harvest festival in Korea, like Thanksgiving. People would enjoy it with other special foods. These included songpyeon (rice cakes) and taro soup.
Making galbi-jjim used to be quite special. It often used only the best part of the ribs from a calf. The ends of the ribs were used for soup. Because of this, galbi was more expensive than other beef cuts. This made galbi-jjim a fancy, high-class dish in South Korea.
How Galbi-jjim is Made
Making galbi-jjim takes a bit of time and care. First, the ribs are cut into good sizes. Any extra blood needs to be removed from the meat. Small cuts are made in the meat down to the bone. This helps the yummy seasonings soak in.
Cooking Steps
Extra fat is taken off the ribs. You can cut it off or remove it after boiling the ribs a little. Then, the ribs are mixed with a special sauce. This sauce usually has soy sauce, sesame oil, scallions, and minced garlic. It also has pepper, ground sesame with salt, ginger juice, and a little sugar.
The seasoned ribs are put into a big pot. They are cooked slowly over a medium flame. The cook stirs them now and then. When the meat is almost ready, more seasonings are added. Things like jujube (Korean dates), ginkgo nuts, carrots, and pine nuts go in. The dish is then boiled again. Near the end, Chestnuts, shiitake mushrooms, and seogi mushrooms are added.
Serving Galbi-jjim
Galbi-jjim is usually served in a bowl. It's not typically put on a flat plate. In the past, it was often served in a hap. This is a special bowl with a cover.
Galbi-jjim Around Korea
Different parts of Korea have their own ways of making galbi-jjim.
Daegu's Spicy Galbi-jjim
In the city of Daegu, there's a famous street in Dongin-dong. It's known as the home of hot and spicy galbi-jjim. A restaurant owner there first served this spicy version in 1972. It was a popular snack to eat with makgeolli, a Korean rice wine. Even today, this area is famous for its delicious galbi-jjim.
Gyeonggi-do's Pork Galbi-jjim
Another type is Jong-galbi-jjim. This version uses pork ribs and comes from the Gyeonggi-do region. The pork ribs are marinated in a mix of ginger juice, soy sauce, and minced garlic. Sesame oil, ground sesame with salt, and pepper are also used. This dish is cooked over a high flame. The sauce gets thicker as it cooks.
Gallery
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Dwaeji-galbi-jjim (braised pork ribs)
See also
In Spanish: Galbijjim para niños
