All about galbi-jjim: mouth-watering Korean stew

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We have found Chinese (takeaway) restaurants all over the country for years, but now Korean cuisine also seems to be on the rise. Finally, yes, because the Koreans know what they are doing! Kimchi has stolen our hearts for some time, but other traditional dishes are also packed with flavour. Also galbi-jjim, which in our opinion comes very close to a perfect meat dish.

In short: time to tell you all about it.

What is galbi-jjim?

Galbi-jjim is – obviously  – a combination of the words  galbi  and  jjim . Galbi is the Korean word for beef ribs, known in English as  short ribs Jjim  is an umbrella term for Korean dishes made with stewed or boiled meat, marinated and eaten in a sauce.

The taste that makes galbi-jjim so fantastic comes from soy sauce, sesame oil, garlic and a variety of other seasonings. The preparation of the meat takes quite a long time, so that the flavors are completely absorbed into the meat; the beef spareribs therefore taste .

Where is it from?

Galbi-jjim is originally a dish that was only eaten on special occasions, for example during Lunar New Year and chuseok , a type of harvest festival in the fall. The dish had to remain special because it was very luxurious: the beef ribs were a lot more expensive than other meat from the same animal.

Although galbi-jjim is eaten in both North and South Korea, there is one place that is known as the  place to be , which is the Jung-gu in the South Korean city of Daegu. So for the bucket list.

How is galbi-jjim made?

The traditional beef spare ribs are made by first washing the meat and then slicing it into the bone in several places, so that the sauce can absorb extra well. The ribs are then simmered over low heat in a mixture of water, soy sauce, sesame oil, spring onion, garlic, sugar and often the addition of oyster sauce, ginger (juice) and/or white rice vinegar .

The cooking of the short ribs takes a very long time, sometimes hours. Today, however, many people use a pressure cooker for it, which means it cooks faster.

When the meat is almost done, other ingredients are added to the galbi-jjim. These are often carrot and jujube (also known as Chinese date), but we have also seen variants with, for example, lotus root, mushrooms and chestnuts. The dish is served in a bowl, garnished with spring onions and sesame seeds, and often served with rice.

Make it yourself? For example, try this recipe from My Korean Kitchen , which is relatively quick and rich in flavor. She uses a cast iron pan for it; takes a little longer than with a pressure cooker, but then you also have something!

Source: Culy by
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