Galbi

Galbi, also known as galbi-gui or grilled ribs, is a cherished dish in Korean cuisine. The term "galbi" translates to "rib" in Korean and typically refers to beef short ribs, though variations made with pork are also popular. This dish is renowned for its delectable marinade, which usually comprises soy sauce, garlic, and sugar. Often, diners grill the meat themselves at the table, enhancing the interactive and enjoyable dining experience. Korean barbecues offer both marinated and non-marinated galbi options.

Traditionally, galbi is prepared by exposing a smooth bone along the short edge, with the meat filleted into flat layers. Another version, known as "LA galbi" features bones cut along the long edge, a style developed in Los Angeles to cater to American preferences. Marinated galbi is referred to as yangnyeom-galbi, while the non-marinated version is called saeng-galbi. For pork enthusiasts, marinated pork galbi is common, but on Jeju Island, you can also find non-marinated pork galbi, called dwaeji-saeng-galbi.

When grilling beef galbi, tender cuts from a cow or heifer are favored. The finished dish boasts a glossy, dark-reddish brown hue with a sweet, smoky flavor. The marinade generally includes soy sauce, sugar, garlic, scallions, ginger, sesame seeds, and sesame oil. For pork galbi, the marinade can be either soy sauce-based or chili paste-based, often with rice wine added to mitigate any strong pork aroma. The meat is typically grilled over charcoal on tabletop grills and served with lettuce leaves, perilla leaves, or other vegetables for wrapping, a practice known as ssam.