Galbi (Short Ribs)
Marinated beef short ribs, known for their rich, flavorful, and tender meat.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The history of Galbi is intertwined with Korean royal court cuisine and the evolution of meat consumption in Korean society. Originally, meat was a rare and precious commodity, reserved for special occasions and the elite. Over time, as livestock farming developed, meat dishes like Galbi became more accessible and diversified, eventually becoming a beloved staple across all social classes.
Galbi holds a significant place in Korean culinary culture, often associated with celebrations, family gatherings, and special occasions. It represents abundance, prosperity, and togetherness.
Celebratory Dish
Galbi is a quintessential dish for Korean holidays like Chuseok (Korean Thanksgiving) and Lunar New Year, signifying a bountiful harvest and family unity. Its presence on the table elevates the occasion.
Social Dining Experience
Galbi is typically grilled at the table using a built-in grill, fostering a communal and interactive dining experience. Family and friends gather around the grill, sharing food and conversation, reinforcing social bonds.
Symbol of Generosity
Offering Galbi to guests is considered a sign of hospitality and generosity in Korean culture. It is a gesture of goodwill and a way to show respect and appreciation.
Galbi boasts a complex and deeply savory-sweet flavor profile, achieved through a careful balance of soy sauce, sugar, garlic, ginger, and often fruit purees. The grilling process caramelizes the marinade, adding smoky undertones and a rich, umami depth.
The primary flavor base comes from soy sauce, providing a salty and umami foundation. Sugar, honey, or pear puree adds sweetness, balancing the saltiness and contributing to the desirable caramelization. Garlic and ginger contribute pungent and aromatic notes, while sesame oil provides a nutty richness. Black pepper adds a subtle spicy kick, and ingredients like rice wine (mirin or sake) help tenderize the meat and enhance the marinade's penetration.
Tenderizing the Meat
Use fruits like pear or kiwi puree in the marinade. The enzymes in these fruits help break down the meat fibers, resulting in a more tender and juicy final product. However, avoid over-marinating, as the meat can become mushy if exposed to these enzymes for too long.
Scoring the Ribs
Score the surface of the short ribs in a crosshatch pattern. This allows the marinade to penetrate deeper into the meat, enhancing the flavor and promoting even cooking.
Controlling the Heat
Use medium-high heat for grilling to achieve a good sear without burning the marinade. Be mindful of flare-ups and adjust the heat as needed to prevent the sugar in the marinade from charring too quickly. Flip the ribs frequently to ensure even cooking.
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