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Galbi or Kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce).[1] In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs. In addition, the dish's full name is galbi gui, although "gui" (grilling) is commonly omitted to refer to it.
Since galbi is generally made with beef ribs, it may be called "sogalbi" (소갈비) or "soegalbi" (쇠갈비) in Korean, whose prefix, "so" or "soe" (beef) is often omitted as well. However, just like the literal meaning, galbi dish also can be made with pork ribs or chicken. In such cases, the dish is called "dwaeji galbi" (돼지갈비) or "dak galbi" (닭갈비) to emphasize the main ingredient.[1]
In some instances, Japanese restaurants may refer to shorts ribs or slight modifications of these dishes as "karubee," "kalubee," or any variation thereof. Individuals who are unfamiliar with Korean cuisine may easily make the mistake of thinking that these are Japanese dishes, but the name is actually referring to Korean short ribs or Korean grilled dishes. The phonetic spelling simply represents the manner in which the Japanese pronounce Kalbi or Galbi.
The ingredients (often, ribs or meats) are marinated in a sauce made primarily from Korean soy sauce, garlic, and sugar. However, several variations on the marinade exist including recipes that utilize sesame oil, rice wine or hot pepper paste. Fruit juice has become a more common addition to Korean marinades in recent years, and is present in some incarnations of the dish.
When cooked on a griddle or grill, the meat is usually cut in thin slices across the bones. This permits the marinade to penetrate the meat faster, allows the meat to cook more quickly, creates a more tender cut, and makes it easier to eat the finished dish with chopsticks. Pre-cut galbi is available from many meat markets in Korea and elsewhere.
Galbi is generally served in restaurants known as "galbi houses", and the meat is cooked right at customers' tables on grills set in the tables (usually by the customers themselves). It is typically served with lettuce, perilla, or other leafy vegetables used to wrap the meat, which is then dipped in ssamjang (쌈장), a sauce made of fermented bean curd and red pepper paste. It is often accompanied by side dishes known as banchan (the most well-known being kimchi).
In Korea, galbi is also a popular picnic food, and many people have portable gas or charcoal stoves for cooking it outside.
Many Korean dishes incorporate with ribs, including soups and stews. Some restaurants serve "pork galbi," and chicken galbi is a popular specialty of the Chuncheon region.
Galbitang is a clear soup containing pieces of galbi. Galbi jjigae is a thick stew with many large pieces of galbi, usually single bone cuts, which may also contain red peppers, green peppers, kimchi, and doenjang (Korean bean curd paste).
