Bulgogi is traditionally grilled but broiling or
pan-cooking is common as well. Whole cloves of garlic, sliced onions,
and chopped green peppers are often grilled or cooked at the same time.
It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a
side of lettuce, spinach, or other leafy vegetable, which is used to
wrap a slice of cooked meat, often times along with a dab of
ssamjang,
kimchi, or other
side dishes, and then eaten as a whole. To see a visual illustration, click
here.
Korean 101: Bul is the Korean word for
fire and
gogi is
meat, therefore, it translates into
fire meat. However, it's not quite spicy in taste but somewhat on the sweet side.
Gal-bi-Jim
Braised Beef Short Rib Casserole
갈비찜
Galbijim is a popular Korean casserole dish made with
galbi,
generally from beef 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 as
well.
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 are 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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