Galbi
Grilled short ribs, marinated in a sweet and savory sauce. Another popular Korean BBQ option.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Seoul Korean Cuisine
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Galbi, like many Korean dishes, has roots in both royal court cuisine and rustic, everyday meals. The precise origins are difficult to pinpoint, but marinated meats have been a part of Korean cuisine for centuries. The availability of beef, historically a more expensive and prized meat, would have made galbi a special occasion dish enjoyed by the upper classes and during celebrations.
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Galbi is much more than just a meal in Korean culture; it represents togetherness, celebration, and family. It's often enjoyed at special occasions and gatherings.
Social Dining
Galbi is typically cooked at the table using a grill built into the center. This interactive experience encourages conversation and sharing, reinforcing social bonds.
Celebratory Meal
Galbi is frequently served during holidays, birthdays, and other special occasions, symbolizing abundance and good fortune.
Banchan Accompaniment
Galbi is always served with a variety of banchan (side dishes), such as kimchi, pickled vegetables, and seasoned greens. These accompaniments provide contrasting flavors and textures, creating a balanced and satisfying meal.
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Galbi boasts a delightful balance of savory, sweet, and slightly smoky flavors. The marinade is key, infusing the beef with a complex depth.
The predominant flavor profile is a savory sweetness, derived from soy sauce and sugar or honey. Garlic and ginger add pungent notes, while sesame oil contributes a nutty richness. The marinade may also include fruit purees like Asian pear or kiwi, which tenderize the meat and impart subtle sweetness and enzymatic action. Grilling over charcoal enhances the flavor with a smoky char.
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Meat Selection
Choose short ribs that are well-marbled with fat for optimal flavor and tenderness. Look for either flanken-cut (thinly sliced across the bone) or English-cut (thicker pieces cut between the bones).
Marinating Time
Marinate the short ribs for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat and for the enzymes in the marinade to tenderize it.
Grilling Technique
Grill the galbi over medium-high heat, turning frequently to prevent burning. The sugar in the marinade can cause the meat to caramelize quickly, so keep a close eye on it. Aim for a nice char on the outside while keeping the inside tender and juicy.
Resting the Meat
After grilling, let the galbi rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more flavorful and tender bite.
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