Galbi: Korean cuisine’s sweet and sour grilled ribs

Galbi (갈비), also known as grilled ribs, is a popular Korean dish characterized by its sweet and sour taste. The term “Galbi” literally means “rib” in Korean, and can refer to both beef and pork ribs. However, “Sogalbi” (소갈비) specifically refers to beef ribs, while “Dwaeji Galbi” (돼지 갈비) refers to pork ribs.

The key to this dish is its marinade, which usually includes a mixture of soy sauce, garlic, sugar, sesame oil, rice wine (or sometimes pear juice), and onion. This sweet and sour marinade penetrates the meat, making it incredibly tender and flavorful. Traditionally, Galbi is grilled over charcoal, which gives it a distinctive smoky flavor.

In typical Korean restaurants, Galbi is served at the table with a built-in grill, where diners can grill the meat themselves. This makes the meal interactive and social.

It is usually served with a variety of banchan (small side dishes), which may include kimchi, potato salad, bean sprouts, and other marinated vegetables. It is also served with dipping sauces such as ssamjang (soybean and chili paste) and gochujang (fermented chili paste).

A common way to eat Galbi is to wrap a piece of meat in a lettuce or perilla leaf (깻잎, kkaennip), along with some rice, raw garlic, and ssamjang. This is known as “ssam” (쌈). It can also be eaten with steamed rice and some side dishes. It is often accompanied by soju (소주), a traditional Korean distilled alcoholic beverage, or beer.

How to prepare Galbi at home

Ingredients:

For the marinade:

• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup water
• 1/4 cup toasted sesame oil
• 1/4 cup rice wine (mirin) or pear juice
• 1/4 cup grated onion
• 4-5 cloves of garlic, minced
• 1 small piece of grated ginger (optional)
• 1 tablespoon sesame seeds
• 3 green onions chopped
• Black pepper to taste

For the meat:

• 1.5 kg of beef ribs cut in “flanken” or “LA style”

1. Prepare the Marinade:
   • In a large bowl, mix the soy sauce, brown sugar, water, sesame oil, rice wine (or pear juice), grated onion, minced garlic, grated ginger (if using), sesame seeds and black pepper. Stir well until the sugar is completely dissolved.
2. Marinating the Meat:
   • Place the beef ribs in a large container or zip-top bag. Pour the marinade over the meat, making sure all the ribs are well coated.
   • Refrigerate and marinate for at least 4 hours, preferably overnight for best flavor.
3. Cooking the Galbi:
   • Preheat a grill to medium-high heat. If using a charcoal grill, allow the charcoal to turn white before beginning to cook.
   • Remove the ribs from the marinade and drain off any excess liquid.
   • Grill the ribs, cooking them for 3-4 minutes on each side, until they are well caramelized and cooked to the desired doneness.
4. Serving the Galbi:
   • Transfer the cooked ribs to a plate and garnish with chopped green onions and sesame seeds, if desired.
   • Serve with steamed rice and a variety of banchan (Korean side dishes) such as kimchi, potato salad, bean sprouts and other marinated vegetables.

Eating Suggestions:

• Ssam: To enjoy Galbi in the traditional way, take a lettuce or perilla (kkaennip) leaf, place a piece of meat, some rice, raw garlic, and a pinch of ssamjang (soybean paste and chili pepper) on top. Wrap and eat in one bite.
• Accompaniment: Galbi can be accompanied with soju (Korean alcoholic beverage) or beer for a complete experience.