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			{{Short description\|Korean grilled beef or pork ribs}}
	{{koreanname\|
			{{Italic title\|reason=]}}
	hangul=갈비\|
			{{Infobox food
	]
			\| name = ''galbi''
	rr=Galbi\|
			\| image = Galbi with bamboo leaves.jpg
	mr=Kalbi\|}}
			\| caption = Grilling ''yangnyeom-galbi'' (marinated short ribs) with ] leaves on a ]
			\| alternate_name = ''Galbi-gui'', grilled ribs
			\| country = ]
			\| region = ]
			\| national_cuisine = ]
			\| creator = <!-- or \| creators = -->
			\| year =
			\| mintime =
			\| maxtime =
			\| type = '']''
			\| course =
			\| served =
			\| main_ingredient = Beef ] or pork ]
			\| minor_ingredient =
			\| variations =
			\| serving_size = 100 g
			\| calories =
			\| protein =
			\| fat =
			\| carbohydrate =
			\| glycemic_index =
			\| similar_dish = '']'', '']''
			\| other = Often featured in ]
			}}
			{{Infobox Korean name
			\| title = Korean name
			\| hangul = {{lang\|ko\|갈비}}
			\| hanja = none
			\| rr = galbi
			\| mr = kalbi
			\| koreanipa = {{IPA\|ko\|kal.bi\|}}
			}}

			'''''Galbi'''''<ref name="standardized">{{in lang\|ko}} {{Cite web\|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf\|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안\|date=2014-07-30\|publisher=]\|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes\|access-date=2017-02-26}}
	'''Galbi''' (or '''kalbi''') is a ]n dish made from ] ], though it can also be made with ] ribs. The ribs are ] in a sauce made from fruit juice (generally Asian pear juice), ], ], garlic, sesame seed oil, sugar and sometimes traditional chefs use an old fashioned sauce containing brown sugar and pepper which is called "ja jee jang". Most recipes contain these basic ingredients, although many variations exist, including clear marinades and spicier marinades.
			*{{cite press release \|date=2014-05-02 \|script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 \|url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 \|website=] \|language=ko}}</ref> ({{Korean\|hangul=갈비}}), '''''kalbi''''', '''''galbi-gui'''''<ref name="standardized"/> ({{Korean\|hangul=갈비구이\|labels=no}}), or '''grilled ribs'''<ref name="standardized"/> is a type of '']'' (grilled dish) in ]. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef ]. When pork ] 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.<ref>{{Cite news\|url=https://www.nytimes.com/2013/02/20/dining/short-ribs-at-home-with-a-touch-of-sweetness.html\|title=Korean Short Ribs - City Kitchen\|last=Tanis\|first=David\|date=2013-02-15\|work=]\|access-date=2017-02-26}}</ref> The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated ''galbi'' are often featured in ].<ref>{{Cite news\|url=http://www.houstonpress.com/restaurants/dish-of-the-week-galbi-korean-style-short-ribs-8941603\|title=Dish of the Week: Galbi (Korean-Style Short Ribs)\|last=Viggiano\|first=Brooke\|date=2016-11-14\|work=]\|access-date=2017-02-26}}</ref> In Japan, this and many other dishes in Korean barbecue influenced ], a fusion cuisine that often makes use of galbi (glossed as ''karubi'').

			== Preparation ==
	When cooked on a griddle or ], 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 ]. Pre-cut galbi is available from many ]s and meat markets in Korea and elsewhere.
			=== Cuts and marination ===
			]
			]'' (Korean native cattle) beef]]

			Traditionally, ''galbi'' is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers.
	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. It is typically served with ], ], ], or other ]s used to wrap the meat, which is then dipped in ''ssamjang'', a sauce made of fermented bean curd and red pepper paste. In Korea, galbi is also a popular picnic food, and many people have portable gas or charcoal stoves for cooking it outside.

			An alternative cut, "LA ''galbi''", also known as a flanken cut, features cut bones peeking out along the long edge. The method was developed by Korean immigrants in ] to accommodate the thinner ] cut preferred by American butchers.<ref>{{Cite book\|title=The Foodspotting Field Guide\|last=Walters\|first=April V.\|publisher=]\|year=2014\|isbn=9781452119878\|location=San Francisco, CA\|chapter=25. Galbi}}</ref><ref>{{Cite book\|title=Encyclopedia of Meat Sciences\|publisher=]\|year=2014\|isbn=9780123847317\|editor-last=Michael\|editor-first=Dikeman\|edition=2\|location=London\|pages=547\|language=en\|editor-last2=Devine\|editor-first2=Carrick}}</ref> The variation, which enables the marinade to penetrate the meat faster, has since made its way back to South Korea. Non-marinated ''galbi'' is called ''saeng-galbi'' ({{Korean\|hangul=생갈비\|labels=no}}; "fresh ribs"); marinated ''galbi'' is referred to as ''yangnyeom-galbi'' ({{Korean\|hangul=양념갈비\|labels=no}}; "seasoned ribs"). Pork ''galbi'' is usually served marinated, but non-marinated ''dwaeji-saeng-galbi'' ({{Korean\|hangul=돼지생갈비\|labels=no}}; "fresh pork ribs"), made of ], is popular in ].<ref>{{Cite news\|url=http://sports.chosun.com/news/utype.htm?id=201703170100152380010553&ServiceDate=20170316\|title=제주를 제대로 즐기는 법, 중문에서 흑돼지 맛집 따라 인심 느낄 수 있어\|last=16 March 2017\|work=]\|access-date=18 May 2017\|language=ko}}</ref> As pork ribs are smaller, marinated ''dwaeji-galbi'' often consists of pork ribs mixed with shoulder meats.<ref name="MK">{{Cite news\|url=http://news.mk.co.kr/newsRead.php?year=2017&no=92656\|title=콘셉트에 따라 객단가 올릴 수 있는 아이템, 양념돼지갈비\|last=월간외식경영\|date=9 February 2017\|work=]\|access-date=18 May 2017\|language=ko}}</ref>
	''Galbi'' literally means "rib" in Korean. There are many dishes that incorporate ribs, including soups and stews. Some restaurants serve "pork galbi," and ] is a popular specialty of the ] region.

			==== Beef ====
	Galbi jigae is a thick soup with many large pieces of kalbi, usually single bone cuts. May also contain red peppers, green peppers, kimchi, dengjang. A more common soup-dish including galbi would be Galbi Tang (pronounced tah-eung). It is composed of clear broth (usually beef or chicken), seasoning, marinated galbi which usually contains just a slight hint of ja jee (the distinct sauce containing brown sugar and pepper)and topped off with black pepper and green onions.
			Softer cuts of beef, such as from a cow or heifer, are preferred when grilling ''galbi''.<ref name="EKC">{{in lang\|ko}} {{Cite web\|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0000649\|title=갈비구이\|last=정\|first=순자\|website=]\|trans-title=galbi-gui\|access-date=8 March 2017}}</ref><ref name="Doo_beef">{{in lang\|ko}} {{Cite web\|url=http://www.doopedia.co.kr/doopedia/master/master.do?MAS_IDX=101013000825090&_method=view\|title=소갈비구이\|website=]\|publisher=]\|trans-title=so-galbi-gui\|access-date=8 March 2017}}</ref> Properly grilled, the dish is a glossy, dark-reddish brown with a smoky, sweet taste.<ref name="EKC"/> The meat should easily fall from the bones.<ref name="EKC"/>

			The ] for ''so-galbi-gui'' ({{Lang\|ko\|소갈비구이}}; "grilled beef ribs") typically includes ], sugar, minced garlic and ]s, ginger juice, ground black pepper, toasted and ground ], and ]. The beef is usually scored on the surface prior to marinating, and the juice from ]s is brushed on before grilling.<ref name="Doo_beef"/>

			==== Pork ====
	]
			For ''dwaeji-galbi-gui'' ({{Lang\|ko\|돼지갈비구이}}; "grilled pork ribs"), the marinade can be either '']'' (soy sauce)-based or '']'' (chili paste)-based: the former being similar to beef ''galbi'' marinade and the latter being spicy.<ref name="Doo_pork">{{in lang\|ko}} {{Cite web\|url=http://www.doopedia.co.kr/doopedia/master/master.do?MAS_IDX=101013000717858&_method=view\|title=돼지갈비구이\|website=]\|publisher=]\|trans-title=dwaeji-galbi-gui\|access-date=8 March 2017}}</ref><ref>{{Cite news\|url=http://www.koreaherald.com/view.php?ud=20140704000890\|title=Dwaeji galbi (pork ribs)\|last=Ro\|first=Hyo-sun\|date=4 April 2014\|work=]\|access-date=18 May 2017}}</ref> '']'' (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 {{Convert\|2.5\|cm\|0\|abbr=off}} in width.<ref name="MK"/> Deeper cuts are made when scoring the surface to allow the marinade to penetrate the meat.<ref name="MK"/>

			=== Grilling and serving ===
⚫	==See also==
			''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.<ref name="EKC"/>
⚫	* ]

			Once cooked, the meat is typically cut into pieces over the grill with kitchen scissors,<ref name="Yoon">{{Cite news\|url=https://www.npr.org/templates/story/story.php?storyId=4793091\|title=A Hard-to-Kick Habit: Korean Barbecue Short Ribs\|last=Yoon\|first=Howard\|date=August 10, 2005\|work=]\|access-date=2008-04-20}}</ref> then wrapped inside lettuce leaves, '']'' (perilla leaves), or other ]. These made-on-the-spot leaf wraps, called '']'', usually include a piece of grilled meat, '']'', raw or grilled garlic, and a sauce made of ] and ].<ref name="Yoon"/> Like other Korean main dishes, ''galbi'' is often accompanied by '']'' (cooked rice) and side dishes known as '']''.

		⚫	== See also ==
	* ]		* ]
			* ] – barbequed beef or pork
	* ]
			* '']'' – spicy stir-fried chicken
			* '']'' – braised short ribs
			* '']'' – short rib soup
			* ]
			* '']'' – grilled pork belly
			* '']'' – grilled short rib patties
			* ] – a similar Japanese dish
		⚫	* ]

			== References ==
			{{Reflist\|2}}

			== External links ==
			{{Commons and category\|Galbi}}

			{{Beef}}
⚫	]
			{{Authority control}}
⚫	]
⚫	]

		⚫	]
	]
		⚫	]
		⚫	]
			]

Latest revision as of 04:56, 2 September 2024

Korean grilled beef or pork ribs

*galbi*
Grilling yangnyeom-galbi (marinated short ribs) with bamboo leaves on a gridiron
Alternative names	Galbi-gui, grilled ribs
Type	Gui
Place of origin	Korea
Region or state	East Asia
Associated cuisine	Korean cuisine
Main ingredients	Beef short ribs or pork spare ribs
Similar dishes	Dak-galbi, tteok-galbi
Other information	Often featured in Korean barbecue
Media: galbi

Korean name
Hangul	갈비
Revised Romanization	galbi
McCune–Reischauer	kalbi
IPA	[kal.bi]

Galbi (Korean: 갈비), kalbi, galbi-gui (갈비구이), or grilled ribs is a type of gui (grilled dish) in Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare 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. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue. In Japan, this and many other dishes in Korean barbecue influenced yakiniku, a fusion cuisine that often makes use of galbi (glossed as karubi).

Preparation

Cuts and marination

Traditionally, galbi is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers.

An alternative cut, "LA galbi", also known as a flanken cut, features cut bones peeking out along the long edge. The method was developed by Korean immigrants in Los Angeles to accommodate the thinner rib-eye cut preferred by American butchers. The variation, which enables the marinade to penetrate the meat faster, has since made its way back to South Korea. Non-marinated galbi is called saeng-galbi (생갈비; "fresh ribs"); marinated galbi is referred to as yangnyeom-galbi (양념갈비; "seasoned ribs"). Pork galbi is usually served marinated, but non-marinated dwaeji-saeng-galbi (돼지생갈비; "fresh pork ribs"), made of Jeju Black pig, is popular in Jeju Island. As pork ribs are smaller, marinated dwaeji-galbi often consists of pork ribs mixed with shoulder meats.

Beef

Softer cuts of beef, such as from a cow or heifer, are preferred when grilling galbi. Properly grilled, the dish is a glossy, dark-reddish brown with a smoky, sweet taste. The meat should easily fall from the bones.

The marinade for so-galbi-gui (소갈비구이; "grilled beef ribs") typically includes soy sauce, sugar, minced garlic and scallions, ginger juice, ground black pepper, toasted and ground sesame, and sesame oil. The beef is usually scored on the surface prior to marinating, and the juice from Korean pears is brushed on before grilling.

Pork

For dwaeji-galbi-gui (돼지갈비구이; "grilled pork ribs"), the marinade can be either ganjang (soy sauce)-based or gochujang (chili paste)-based: the former being similar to beef galbi marinade and the latter being spicy. 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. Deeper cuts are made when scoring the surface to allow the marinade to penetrate the meat.

Grilling and serving

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.

Once cooked, the meat is typically cut into pieces over the grill with kitchen scissors, then wrapped inside lettuce leaves, kkaennip (perilla leaves), or other leafy vegetables. These made-on-the-spot leaf wraps, called ssam, usually include a piece of grilled meat, ssamjang, raw or grilled garlic, and a sauce made of soybean paste and chili paste. Like other Korean main dishes, galbi is often accompanied by bap (cooked rice) and side dishes known as banchan.

References

^ (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-26.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
Tanis, David (2013-02-15). "Korean Short Ribs - City Kitchen". The New York Times. Retrieved 2017-02-26.
Viggiano, Brooke (2016-11-14). "Dish of the Week: Galbi (Korean-Style Short Ribs)". Houston Press. Retrieved 2017-02-26.
Walters, April V. (2014). "25. Galbi". The Foodspotting Field Guide. San Francisco, CA: Chronicle Books. ISBN 9781452119878.
Michael, Dikeman; Devine, Carrick, eds. (2014). Encyclopedia of Meat Sciences (2 ed.). London: Academic Press. p. 547. ISBN 9780123847317.
16 March 2017. "제주를 제대로 즐기는 법, 중문에서 흑돼지 맛집 따라 인심 느낄 수 있어". Sport Chosun (in Korean). Retrieved 18 May 2017.{{cite news}}: CS1 maint: numeric names: authors list (link)
^ 월간외식경영 (9 February 2017). "콘셉트에 따라 객단가 올릴 수 있는 아이템, 양념돼지갈비". Maeil Business Newspaper (in Korean). Retrieved 18 May 2017.
^ (in Korean) 정, 순자. "갈비구이" [galbi-gui]. Encyclopedia of Korean Culture. Retrieved 8 March 2017.
^ (in Korean) "소갈비구이" [so-galbi-gui]. Doopedia. Doosan Corporation. Retrieved 8 March 2017.
(in Korean) "돼지갈비구이" [dwaeji-galbi-gui]. Doopedia. Doosan Corporation. Retrieved 8 March 2017.
Ro, Hyo-sun (4 April 2014). "Dwaeji galbi (pork ribs)". The Korea Herald. Retrieved 18 May 2017.
^ Yoon, Howard (August 10, 2005). "A Hard-to-Kick Habit: Korean Barbecue Short Ribs". NPR. Retrieved 2008-04-20.

External links

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