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          Galbi jjim[Braised Short Ribs]
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          • 요약설명 The Quintessential Holiday Food

          Galbi-jjim (braised short ribs) weas mostly served on birthdays or holidays, because it is made from the choicest and most expensive beef part. Indeed, Galbi-jjim always reminds people of special occasions or holidays, when family members are brought togethe

          Galbi-jjim, Sweet and Tender Short Ribs
          Korean cooking consists of a large number of braised dishes that require considerable culinary skill. Galbi-jjim is one such dish, growing in popularity among international diners who appreciate the health advantages of braised dishes. When making Galbi-jjim, the fat on the short ribs is carefully removed before braising. Carrots, ginkgo nuts and chestnuts are added, and finally Pyogo (shitake) mushrooms and egg garnish are sprinkled on top to complete the cooking process. Internatinonally, this dish is becoming as popular as Galbi-gui (grilled marinated short ribs). Glazed with soy sauce and topped with ginkgo nuts and chestnuts, Galbijjim looks and tastes wonderful. Satae-jorim (braised beef shanks), which uses beef shanks in the place of fattier short ribs, is also popular due to its leaner taste.

          Hot and Spicy Jjim-galbi
          Jjim-galbi (steamed short ribs), which tastes completely different from traditional Galbi-jjim, is said to have originated in an alley in Dongin-dong, Daegu in the 1960s. According to one story, a married couple who greatly enjoyed short ribs used to steam them in an iron pot and eat them with salt. Gradually they added more and more garlic and hot peppers to suit the husband’s passion for spicy food. After a while, the wife developed a special hot sauce and began to sell short ribs steamed in the sauce out of a small traditional house. It was an instant hit among the residents of Daegu, who have a love for extra spicy food. Other restaurants selling the dish quickly sprouted up along the same row, which is today known as ‘Jjim-galbi Alley.’

          The Secret of Dongin-dong Jjim-galbi
          The famous Jjim-galbi restaurant in Dongin-dong uses nickel silver pots in order to quickly steam short ribs for Jjim-galbi. The ribs are served with lettuce and perilla leaves, and sometimes wrapped in Baek-kimchi (white kimchi) to temper the spiciness. After finishing all the meat from the pot, many diners like to mix rice with the remaining sauce. It is near impossible to find an undented or unbruised cooking pot in Dongin-dong restaurants. This is because of the practice of crowding multiple pots over a briquette fire.r.

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