Galbijjim

Galbijjim is defined by using bone-in rib cuts in pieces that are easy to eat. In agrarian society, cattle were vital working animals, and beef was not an ingredient people ate often. For that reason, large meat dishes such as ribs became foods served to guests or prepared for major occasions.

‘찜’ (jjim, a steaming or braising cooking method) refers to a cooking method that tenderizes tough cuts by cooking them for a long time. Galbijjim is strongly associated with the Seoul and Gyeonggi-style feast dish seasoned with Soy Sauce, but the level of sweetness and the additional ingredients vary slightly from household to household.

At restaurants, Galbijjim is usually ordered in a medium or large pot or platter rather than as a single serving. Since the meat is served on the bone, tongs and scissors may come with it; diners cut off the meat and place it on top of rice. The remaining sauce is rich enough to make you want to mix it into rice, but Galbijjim is not eaten like a soup.

Good Galbijjim has glossy meat on the outside, and when pressed with chopsticks, the flesh pulls away from the bone easily. The first flavor you notice may be sweetness rather than saltiness. Because the sweetness comes from pear and jujube, it has a subtle fruit aroma unlike Western barbecue sauce. Radish and carrot are not just garnish; they soak up the seasoning and are meant to be eaten with the meat.