Galbijjim
Encyclopedia
Galbijjim or kalbijjim is a variety of jjim
or Korean steamed dish made with galbi
(갈비, short rib). Beef galbi is sometimes referred to as "gari" (가리), so the dish can be called "garijjim". Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim (돼지갈비찜).
along with songpyeon
, namul
, taro
soup, chestnut dumplings (밤단자), chicken jjim and autumn fruit. As galbijjim is usually made from only the center part of ribs from a calf
while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.
, sesame oil
, scallions, minced garlic, pepper, ground sesame with salt (깨소금), ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. The cooking is done slowly, occasionally stirring from time to time. When the meat is almost cooked additional seasoning is added with jujube
, ginkgo nuts, carrots, and pine nuts and boiled once again. Chestnuts, shitake mushrooms, and seogi
mushrooms are added near the end of the dish.
Galbijjim is usually served in a bowl rather than a plate and was traditionally served in a hap(합, bowl with cover).
, Daegu
, in South Korea. It is known as the original home of hot and spicy galbijjim (매운갈비찜), as a restaurant owner served the first plate of hot and spicy galbijjim as anju
for makgeolli in 1972. The district still maintains its reputation as being the place to go for tasty galbijjim.
Jong-galbijjim (종갈비찜) is a variety of pork galbijjim from the Gyeonggi-do
region. Pork ribs are marinated in ginger juice, soy sauce, minced garlic, sesame oil, ground sesame with salt, and pepper. The dish is cooked on a high flame and the sauce is reduced accordingly.
Jjim
Jjim is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a siru by steaming...
or Korean steamed dish made with galbi
Galbi
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
(갈비, short rib). Beef galbi is sometimes referred to as "gari" (가리), so the dish can be called "garijjim". Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim (돼지갈비찜).
History
In traditional cuisine, galbijjim was traditionally eaten at ChuseokChuseok
Chuseok , originally known as Hangawi , is a major harvest festival and a three-day holiday in Korea celebrated on the 15th day of the 8th month of the lunar calendar. Like many other harvest festivals, it is held around the Autumn Equinox...
along with songpyeon
Songpyeon
Songpyeon is a traditional Korean food made of glutinous rice. It is a variation of tteok, consisting of small rice cakes traditionally eaten during the Korean autumn harvest festival, Chuseok. They have become a popular symbol of traditional Korean culture...
, namul
Namul
Namul is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul....
, taro
Taro
Taro is a common name for the corms and tubers of several plants in the family Araceae . Of these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.Taro is...
soup, chestnut dumplings (밤단자), chicken jjim and autumn fruit. As galbijjim is usually made from only the center part of ribs from a calf
Calf
Calves are the young of domestic cattle. Calves are reared to become adult cattle, or are slaughtered for their meat, called veal.-Terminology:...
while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.
Preparation and serving
Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat till the bone to allow seasoning to seep in. Surplus fat is removed from the ribs, either by cutting or removing after parboiling. Soy sauceSoy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, sesame oil
Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
, scallions, minced garlic, pepper, ground sesame with salt (깨소금), ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. The cooking is done slowly, occasionally stirring from time to time. When the meat is almost cooked additional seasoning is added with jujube
Jujube
Ziziphus zizyphus , commonly called jujube , red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family Rhamnaceae, used primarily as a fruiting shade tree.-Distribution:Its precise natural distribution is uncertain due to extensive cultivation,...
, ginkgo nuts, carrots, and pine nuts and boiled once again. Chestnuts, shitake mushrooms, and seogi
Umbilicaria esculenta
Umbilicaria esculenta is a lichen of the genus Umbilicaria that grows on rocks. It can be found in East Asia including in China, Japan, and Korea . It is edible when properly prepared and has been used as a food source and medicine...
mushrooms are added near the end of the dish.
Galbijjim is usually served in a bowl rather than a plate and was traditionally served in a hap(합, bowl with cover).
Galbijjim by region
There is a galbijjim street in the district of Dongin-dongJung-gu, Daegu
Jung-gu is a gu, or district, covering the downtown area of Daegu, South Korea. It borders most of the other districts of Daegu, including Nam-gu to the south, Seo-gu to the west, Buk-gu to the north, and Dong-gu and Suseong-gu to the east...
, Daegu
Daegu
Daegu , also known as Taegu, and officially the Daegu Metropolitan City, is a city in South Korea, the fourth largest after Seoul, Busan, and Incheon, and the third largest metropolitan area in the country with over 2.5 million residents. The city is the capital and principal city of the...
, in South Korea. It is known as the original home of hot and spicy galbijjim (매운갈비찜), as a restaurant owner served the first plate of hot and spicy galbijjim as anju
Anju
Anju may refer to:*Anju , South Pyongan province, North Korea*Anju , a general term for Korean side dishes consumed while drinking*Anju District, district of Suining, Sichuan, China-Characters:...
for makgeolli in 1972. The district still maintains its reputation as being the place to go for tasty galbijjim.
Jong-galbijjim (종갈비찜) is a variety of pork galbijjim from the Gyeonggi-do
Gyeonggi-do
Gyeonggi-do is the most populous province in South Korea. The provincial capital is located at Suwon. Seoul—South Korea's largest city and national capital—is located in the heart of the province, but has been separately administered as a provincial-level special city since 1946...
region. Pork ribs are marinated in ginger juice, soy sauce, minced garlic, sesame oil, ground sesame with salt, and pepper. The dish is cooked on a high flame and the sauce is reduced accordingly.
External links
- Cooking Video : Kalbi chim at the Embassy of the Republic of Korea
- Baejeob galbijjim recipe at the Embassy of the Republic of Korea
- Galbijjim recipe
- Galbijjim recipe at AsianSupper