 | |
| Alternative names | Braised short ribs |
|---|---|
| Type | Jjim |
| Place of origin | Korea |
| Main ingredients | Short ribs |
| Korean name | |
| Hangul | 갈비찜 |
| RR | galbijjim |
| MR | kalbitchim |
| IPA | kal.bi.t͈ɕim |
Galbi-jjim[1] (Korean:갈비찜;pronounced[kal.bi.t͈ɕim]), orbraised short ribs, is a variety ofjjim orKorean dish made withgalbi (갈비, short rib).Galbijjim is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it is calleddweji galbijjim (돼지갈비찜).[2]
In traditional cuisine,galbijjim was traditionally eaten atChuseok along withsongpyeon,namul,taro soup, chestnut dumplings (밤단자), chickenjjim and autumn fruit.[3] Asgalbijjim is usually made from only the center part of ribs from acalf 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.[4]
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 afterparboiling.Soy sauce,sesame oil,scallions, mincedgarlic, pepper, ground sesame with salt (깨소금), 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 withjujube,ginkgo nuts, carrots, andpine nuts, and it is brought back to a boil once again.Chestnuts,shiitake, andseogi mushrooms are added near the end of cooking.[4]Galbijjim is usually served in a bowl rather than a plate and was traditionally served in ahap (합, bowl with cover).
There is agalbijjim street in the district ofDongin-dong,Daegu, in South Korea. It is known as the original home of hot and spicygalbijjim (매운갈비찜), as a restaurant owner served the first plate of hot and spicygalbijjim asanju formakgeolli in 1972. The district still maintains its reputation as being the place to go for tastygalbijjim.[5]
Jong-galbijjim (종갈비찜) is a variety of porkgalbijjim from theGyeonggi Province 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.[6]
