Galbijim is a popular Korean casserole dish made with galbi,
generally from beef or pork short ribs and a definite crowd-pleaser
whether it's eaten at a restaurant or served at home. It's commonly
served as the main dish but leftovers or smaller portions can be served as a side dish.
During preparation, surplus fat is removed from the ribs by cutting and
removing after parboiling. Soy sauce, sesame oil, scallions, minced
garlic, pepper, ginger juice, and sugar are mixed together with ribs
and slowly simmered in a large pot over medium to low heat to enhance
its tender and sweet finish.
When the meat is almost cooked, jujube, ginkgo
nuts, carrots, and/or pine nuts can be added and boiled once again.
Chestnuts and shitake mushrooms can be also added near the end to bring
out extra flavors to this dish. Galbijjim is usually served in a bowl
rather than a plate and traditionally served in a bowl with cover.
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