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| Alternative names | Galbi-gui, grilled ribs |
|---|---|
| Type | Gui |
| Place of origin | Korea |
| Region or state | East Asia |
| Associatedcuisine | Korean |
| Main ingredients | Beefshort ribs or porkspare ribs |
| Similar dishes | Dak-galbi,tteok-galbi |
| Other information | Often featured inKorean barbecue |
| Korean name | |
| Hangul | 갈비 |
| RR | galbi |
| MR | kalbi |
| IPA | [kal.bi] |
Galbi[1] (Korean:갈비;pronounced[kal.bi]),kalbi,galbi-gui[1] (갈비구이), orgrilled ribs[1] is a type ofgui (grilled dish) intraditional Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beefshort ribs. When porkspare ribs or another meat is used instead, the dish is named accordingly.Galbi is served raw, then cooked on tabletop grills usually by the diners themselves.[2] The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinatedgalbi are often featured inKorean barbecue.[3] In Japan, this and many other dishes in Korean barbecue influencedyakiniku, a fusion cuisine that often makes use of galbi (glossed askarubi).
Traditionally,galbi is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers.
Galbi can be made using a flanken cut, which features cut bones peeking out along the long edge. This style is called "LAgalbi". The method accommodates thinnerrib-eye cuts from whole rack ribs preferred by American butchers.[4][5]
The specific style of cut emerged some time in the late 20th century. It is widely believed to have been innovated by the Koreans who immigrated to the US during the 1960s–1980s, a period of mass migration of Korean immigrants intoKoreatown, Los Angeles, hence the name of the dish, LA Galbi. The flanken cut is not the traditional style in Korea; and the difficulty in attaining the traditional cut of meat meant the immigrants who owned Korean supermarkets and restaurants had to work with the whole rack ribs the American butchers preferred. The Korean butchers began to cut the whole rack into thin vertical strips, as the traditional galbi is also thinly sliced to allow the marinade to penetrate the meat. The popularity spread through church gatherings, restaurants and into the wider Los Angeles area, and today is a popular cut most commonly available in Korean supermarkets across the US.[6]
One theory, evaluated in an article in theEncyclopedia of Korean Culture as the most plausible, is that the cut was invented byKorean Americans in Los Angeles in the late 20th century. Meat cut in this fashion was considered affordable and allowed for quicker penetration of the marinade. Hence the cut was then imported back to South Korea. Today they enjoy two distinct cuts of Galbi.[6]
Another theory is that the dish was invented in South Korea as part of a marketing campaign to sell American beef in the country. Per the theory, "LA" was used in the name because it was where the most Korean Americans lived in the United States and would have been more familiar.[6]
Another theory is that the term "LA" is an abbreviation of "Lateral Axis", after the direction the ribs are cut.[6]
Non-marinatedgalbi is calledsaeng-galbi (생갈비; "fresh ribs"); marinatedgalbi is referred to asyangnyeom-galbi (양념갈비; "seasoned ribs"). Porkgalbi is usually served marinated, but non-marinateddwaeji-saeng-galbi (돼지생갈비; "fresh pork ribs"), made ofJeju Black pig, is popular inJeju Island.[7] As pork ribs are smaller, marinateddwaeji-galbi often consists of pork ribs mixed with shoulder meats.[8]
Softer cuts of beef, such as from a cow or heifer, are preferred when grillinggalbi.[9][10] Properly grilled, the dish is a glossy, dark-reddish brown with a smoky, sweet taste.[9] The meat should easily fall from the bones.[9]
Themarinade forso-galbi-gui (소갈비구이; "grilled beef ribs") typically includessoy sauce, sugar, minced garlic andscallions, ginger juice, ground black pepper, toasted and groundsesame, andsesame oil. The beef is usually scored on the surface prior to marinating, and the juice fromKorean pears is brushed on before grilling.[10]
Fordwaeji-galbi-gui (돼지갈비구이; "grilled pork ribs"), the marinade can be eitherganjang (soy sauce)-based orgochujang (chili paste)-based: the former being similar to beefgalbi marinade and the latter being spicy.[11][12]Cheongju (rice wine) is usually used in both types of marinade to remove any undesired porky smell.
If used, pork shoulder meat is carved into thicker slices of around 2.5 centimetres (1 inch) in width.[13] Deeper cuts are made when scoring the surface to allow the marinade to penetrate the meat.[13]
Galbi is grilled, typically by the diners themselves, on grills set in the tables. The meat cooks for a short time on medium high heat on a lightly greased gridiron over glowing charcoal. The remaining marinade is brushed on during grilling to produce a glazed finish.[9]
Once cooked, the meat is typically cut into pieces over the grill with kitchen scissors,[14] then wrapped inside lettuce leaves,kkaennip (perilla frutescens), or otherleafy vegetables. These made-on-the-spot leaf wraps, calledssam, usually include a piece of grilled meat,ssamjang, raw or grilled garlic, and a sauce made ofdoenjang (soybean paste) andgochujang (chili paste).[14] Like other Korean main dishes,galbi is often accompanied bybap (cooked rice) and side dishes known asbanchan.
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