Galbi

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Galbi ( ?? ), galbi-gui ( ???? ), or grilled rib is a type gui (grilled dish) in Korean cuisine. "Galbi " is a Korean word for "rib", and this dish is usually made with short beef ribs. When spareribs of pork or other meat are used instead, the dish is given the appropriate name. Galbi is served raw, then cooked on the table grills usually by the visitors themselves. The dishes can be soaked in a sweet and savory sauce that usually contains soy sauce, garlic, and sugar. Both unboiled and soaked galbi are often displayed in Korean barbecue.

Video Galbi

Persiapan

Cuts dan marination

Traditionally, galbi is cut to expose a fine bone along a short edge with meat uniformly filled on a flat layer.

An alternative piece, "LA galbi ", features bone cuts that peek along long edges. This method was developed by Korean immigrants in Los Angeles to accommodate the thinner ribs cuts favored by American butchers. Variations, which allow spices to pierce meat faster, have made their way back to South Korea. Non-marinated galbi is called saeng-galbi ( ??? ; "rib fresh "); soaked galbi is called as yangnyeom-galbi ( ???? ; " spiced "). The pork galbi is usually served salted, but not salted dwaeji-saeng-galbi (> ?? ?? ? ; "fresh pork ribs") made from popular Jeju Black pork on Jeju Island. Because the pork ribs are smaller, marinated dwaeji-galbi often consists of pork ribs mixed with shoulder meat.

Beef

Softer pieces of beef, such as from beef or cow, are preferred when baking galbi . Cooked properly, the dish is a shiny, dark-reddish brown with a smoky and sweet taste. Meat should easily fall off the bone.

Seasonings for so-galbi-gui <(i> Korean ????? ;" roast beef ribs ") usually include soy sauce , sugar, chopped garlic and spring onions, ginger juice, black pepper, baked sesame and sesame, and sesame oil. The beef is usually printed on the surface before it is soaked, and the juice from the Korean pear is brushed before baking.

Pig

For dwaeji-galbi-gui ( ?????? ; "roasted pork ribs"), bun (soy sauce) or gochujang (chili peppers): the first being soaked with beef galbi soaked and lastly spicy. Cheongju (rice wine) is usually used in both types of soaking to remove unwanted pork odor.

If used, the pork shoulder is carved into thicker slices of about 2.5 cm (0.98 inches) in width. Deeper cuts are made when printing the surface to allow the spices to seep into the meat.

Grilling and serving

Galbi baked, usually by the visitors themselves, on the grill arranged in the table. Meat cooks for a short time with medium high heat over a green lattice smeared with shiny charcoal. The remaining seasoning is brushed during grilling to produce a layer of glass.

Once cooked, the meat is usually cut into pieces on a grill with a pair of kitchen scissors, then wrapped in lettuce, (perilla leaf), or other leafy vegetables. This leaf wrap made in place, called ssam , usually includes a piece of roasted meat, ssamjang , raw or roasted garlic, and sauces made from soy paste and chili paste. Like other Korean main dishes, galbi is often accompanied by bap (cooked rice) and side dishes known as banchan .

Maps Galbi

Similar food

The dish called s ?? nn ?? ng ( lit. grilled rib ) in Vietnamese cuisine similar to dwaeji-galbi (pork galbi ).

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See also

• Bulgogi - roast beef or pork
• Dak-galbi - spicy sauteed chicken
• Galbi-jjim - braised short ribs
• Galbi-tang - short rib soup
• Korean barbecue
• Samgyeopsal - roasted pork belly
• Tteok-galbi - baked ribs

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References

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External links

Source of the article : Wikipedia