Galbi-jjim
Template:Short description Template:Italic title Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters". Script error: No such module "lang".[1] (Template:Korean/auto), or braised short ribs, is a variety of jjim or Korean dish made with galbi (갈비, short rib). Galbijjim is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it is called dweji galbijjim (Script error: No such module "Lang".Template:Category handler).[2]
History
In traditional cuisine, galbijjim was traditionally eaten at Chuseok along with songpyeon, namul, taro soup, chestnut dumplings (밤단자), chicken jjim and autumn fruit.[3] 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.[4]
Preparation and serving
Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat to the bone, allowing the seasoning to seep in. Excess fat is removed from the ribs, either by cutting or removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt (Script error: No such module "Lang".Template:Category handler), ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. Cooking is done slowly while occasionally stirring. When the meat is almost cooked, additional seasoning is added with jujube, ginkgo nuts, carrots, and pine nuts, and it is brought back to a boil once again. Chestnuts, shiitake, and seogi mushrooms are added near the end of cooking.[4] 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-dong, Daegu, in South Korea. It is known as the original home of hot and spicy galbijjim (Script error: No such module "Lang".Template:Category handler), 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.[5]
Jong-galbijjim (Script error: No such module "Lang".Template:Category handler) is a variety of pork galbijjim from the Gyeonggi Province 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.[6]
Gallery
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Dwaeji-galbi-jjim (braised pork ribs)
See also
References
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- ↑ Template:In lang Script error: No such module "citation/CS1".
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- ↑ Template:In lang Galbijjim at Doosan Encyclopedia
- ↑ Template:In lang Lee, Jiho (이지호), Discussions of Korean Cuisine (한국 음식론), Gwangmungak, Seoul, 2002. Template:ISBN
- ↑ a b Template:In lang Galbijjim Template:Webarchive at Encyclopedia of Korean Culture
- ↑ Template:In lang Daegu's galbijjim street, Sports Seoul, 2004-05-27. Retrieved 2010-07-01.
- ↑ Template:In lang Jong-galbijjim at Doosan Encyclopedia
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External links
- Cooking Video : Kalbi chimTemplate:Category handler[<span title="Script error: No such module "string".">usurped]Script error: No such module "Check for unknown parameters". at the Embassy of the Republic of Korea
- Baejeob galbijjim recipeTemplate:Category handler[<span title="Script error: No such module "string".">usurped]Script error: No such module "Check for unknown parameters". at the Embassy of the Republic of Korea
- Galbijjim recipe
- Galbijjim recipe at AsianSupper