Galbi
Template:Short description Template:Italic titleTemplate:Use mdy dates Template:Infobox food Template:Infobox Korean name
Galbi<ref name="standardized">Template:In lang {{#invoke:citation/CS1|citation |CitationClass=web }}
- Template:Cite press release</ref> (Template:Korean), kalbi, galbi-gui<ref name="standardized"/> (Template:Korean), or grilled ribs<ref name="standardized"/> 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.<ref>Template:Cite news</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 Korean barbecue.<ref>Template:Cite news</ref> In Japan, this and many other dishes in Korean barbecue influenced yakiniku, a fusion cuisine that often makes use of galbi (glossed as karubi).
PreparationEdit
CutsEdit
Traditionally, galbi is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers.
LA galbiEdit
Galbi can be made using a flanken cut, which features cut bones peeking out along the long edge. This style is called "LA galbi". The method accommodates thinner rib-eye cuts preferred by American butchers.<ref>Template:Cite book</ref><ref>Template:Cite book</ref>
The dish emerged some time in the late 20th century. It is attested to being popularly consumed in South Korea in 1990. There are a number of theories for its origin. The flanken cut is not traditional in Korea; the theories often focus on this aspect of the dish.<ref name=":0">Template:Citation</ref>
One theory, evaluated in an article in the Encyclopedia of Korean Culture as the most plausible, is that the dish was invented by Korean Americans in Los Angeles in the late 20th century. Meat cut in this fashion was considered affordable, as it was cut by machine. Per the theory, the dish was then imported back to South Korea.<ref name=":0" />
Another theory is that the dish was invented in South Korea as part of a marketing campaign to sell American beef in the country. Per the theory, "LA" was used in the name because it was where the most Korean Americans lived in the United States and would have been more familiar.<ref name=":0" />
Another theory is that the term "LA" is an abbreviation of "Lateral Axis", after the direction the ribs are cut.<ref name=":0" />
MarinationEdit
Non-marinated galbi is called saeng-galbi (Template:Korean; "fresh ribs"); marinated galbi is referred to as yangnyeom-galbi (Template:Korean; "seasoned ribs"). Pork galbi is usually served marinated, but non-marinated dwaeji-saeng-galbi (Template:Korean; "fresh pork ribs"), made of Jeju Black pig, is popular in Jeju Island.<ref>Template:Cite news</ref> As pork ribs are smaller, marinated dwaeji-galbi often consists of pork ribs mixed with shoulder meats.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
BeefEdit
Softer cuts of beef, such as from a cow or heifer, are preferred when grilling galbi.<ref name="EKC">Template:In lang {{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="Doo_beef">Template:In lang {{#invoke:citation/CS1|citation |CitationClass=web }}</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 marinade for so-galbi-gui ({{#invoke:Lang|lang}}; "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.<ref name="Doo_beef"/>
PorkEdit
For dwaeji-galbi-gui ({{#invoke:Lang|lang}}; "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.<ref name="Doo_pork">Template:In lang {{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite news</ref> 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 Template:Convert in width.<ref name="MK">Template:Cite news</ref> Deeper cuts are made when scoring the surface to allow the marinade to penetrate the meat.<ref name="MK"/>
Grilling and servingEdit
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">Template:Cite news</ref> then wrapped inside lettuce leaves, kkaennip (perilla frutescens), 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 doenjang (soybean paste) and gochujang (chili paste).<ref name="Yoon" /> Like other Korean main dishes, galbi is often accompanied by bap (cooked rice) and side dishes known as banchan.
See alsoEdit
- Korean cuisine
- Bulgogi – barbequed beef or pork
- Dak-galbi – spicy stir-fried chicken
- Galbi-jjim – braised short ribs
- Galbi-tang – short rib soup
- Korean barbecue
- Samgyeopsal – grilled pork belly
- Tteok-galbi – grilled short rib patties
- Yakiniku – a similar Japanese dish
- Asado
ReferencesEdit
External linksEdit
Template:Korean food and drink Template:Beef Template:Authority control