Galbi-jjim

Galbi-jjim, or braised short ribs, is a cherished Korean dish made with either beef or pork short ribs. Traditionally, it was a special treat enjoyed during Chuseok, the Korean harvest festival, along with other festive foods like songpyeon (rice cakes), namul (seasoned vegetables), and chicken jjim (steamed chicken). Historically, it was considered a luxurious dish because it utilized the premium center part of the ribs.

To prepare galbi-jjim, the process begins by cutting the ribs and soaking them to remove excess blood. The ribs are then scored to allow the seasoning to penetrate. They are simmered in a savory mixture of soy sauce, sesame oil, scallions, garlic, and other seasonings. During the cooking process, ingredients like jujube (Korean dates), ginkgo nuts, and mushrooms are often added for extra flavor. Traditionally, galbi-jjim was served in a special covered bowl called a hap.

There are also regional variations of galbi-jjim. For instance, Dongin-dong in Daegu is famous for its spicy version, which packs quite a punch. Another variation comes from Gyeonggi-do, known as Jong-galbijjim, which uses pork ribs marinated in a flavorful mixture and cooked over high heat.