Kalbi or galbi generally refers to a variety of gui or grilled dishes in Korean cuisine that are made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce). In the Korean language, galbi literally means "rib" and can refer to cooked or uncooked ribs.
The marinated short rib, or galbi, is made with grain-finished that is very tasteful and perfect for this coming winter season. It is not only loved by Korean but also trends in other parts of the US, Canada, Asia, and Southeast Asia.
One of the recipes for Galbi is the sliced, boneless short rib takes a dip in a blend of onion, fresh garlic, soy sauce, Korean pear and a touch of sugar for 24 hours before it is grilled. It is finished under a torch and garnished with smoke. Supple with sweet juices, it's the kind of galbi you would expect at Korean barbecue restaurants.
Another Galbi recipe reflects the traditional or classic style commonly seen at specialized Korean BBQ restaurants in Korea. The cut of beef used in this recipe is called Wang-Galbi, which means "King-Rib". Although the wang-galbi cut is the best in taste and presentation, you can use other tender steak cuts if you wish. Also, the same marinade can be used to make delicious tofu or mushrooms steaks.
You can enjoy the galbi simply with a bowl of rice and a salad of your choice. However, traditional galbi dinner includes rice, doenjang Jjigae (soybean paste stew), kimchi and a few side dishes. Also, Koreans enjoy making "ssam" (wrap) when eating galbi or other meat. To make ssam, place a leaf of red leaf lettuce on your palm, layer it with a perilla leaf (optional), place meat and a dab of ssamjang (dipping sauce). You can also add sliced garlic and sliced green chili peppers. Then, close the lettuce and enjoy the eruption of heavenly flavors in your mouth.
