Unlike grilled dishes that use pork or seafood, Galbi Gui uses beef ribs, the meat is both lean and interspersed with a thin layer of fat to help the dish stay soft, sweet and lightly fatty. Koreans often cut each rib lengthwise so that the meat can absorb the spices evenly, then marinate it with soy sauce, sugar, garlic, ginger, sesame oil, ground pear and onion. The ingredients seem simple but create their own unique flavor. The minced pear is the secret to naturally tender meat, while sesame oil and garlic provide a unique aroma.
Galbi Gui’s highlight lies in the art of grilling meat. The chef heats the meat over charcoal or an electric stove just enough so that the meat is cooked through, lightly charred on the outside, fragrant while still soft and succulent on the inside. When enjoying, the grilled ribs are rolled in lettuce leaves, accompanied by a few slices of roasted garlic, kimchi and dipped in ssamjang, a thick, greasy bean paste. That combination makes the taste buds harmonize between salty, sweet, spicy, fatty and slightly sour.
For Koreans, Galbi Gui is not only a dish, but also the soul of reunions. At every party or holiday, a tray of steaming grilled ribs in the middle of the dining table is a familiar image, symbolizing reunion.
Today, Galbi Gui has gone beyond Korea, becoming a favorite dish in many Asian countries, including Vietnam. Many restaurants also make slight variations to suit taste, such as reducing the sweetness, adding a little pepper or satay, or replacing beef ribs with baby pork ribs to make it easier to eat. However, no matter the version, the core of the dish is still the balance between ingredients, spices and baking techniques.
A complete portion of Galbi Gui not only makes diners enjoy the flavor but also feel the spirit of “jeong”, which is the typical hospitality and warmth of Koreans.
