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Galbi [1] (Korean: 갈비), kalbi, galbi-gui [1] (갈비구이), or grilled ribs [1] is a type of gui (grilled dish) in Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly.
Gui made with pig or cow's intestines is collectively called naejang gui (내장구이) or yang gui (양구이). Makchang gui ( 막창구이 ): grilled pork large intestines prepared like samgyeopsal and galbi , and often served with a light doenjang sauce and chopped scallions .
Gui is a generic Korean cuisine term for roasted and seasoned dishes. The main ingredients include green laver, beef, the root of deodeok (Codonopsis lanceolata; 더덕), fish, mushrooms, vegetables, Aralia elata sprouts (두릅), etc. Garibi gui (가리비구이) or gari gui (가리구리), old term for galbi, grilled short ribs seasoned with ...
Dak galbi (닭갈비): stir-fry marinated diced chicken in a gochujang-based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok. [1] Samgyeopsal (삼겹살): unseasoned pork belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchi together at either side.
Dak-galbi spread to Chuncheon's main districts, where the livestock industry was thriving and offered fresh ingredients with no need for refrigeration. [4] As a relatively cheap dish served in large portions, it gained popularity with soldiers and students on a budget and earned the nickname "commoners' galbi " or "university student's galbi ...
dwaeji galbi combines the Korean word for pig/pork 'dwaeji' with 'galbi', and so basically means pork short ribs in English. This contrasts with 'so' galbi, or beef short ribs. 'Gui' usually connotes a meat which is broiled, so I would guess that galbi gui would be broiled short ribs, but I'm not absolutely certain of the particulars of the dish.
Tteok-galbi made with half beef and half pork was first created and sold by Choe Jeo-ja in the 1950s, in Songjeong, Gwangju, South Korea. [2] Now there is a "tteok-galbi street" specializing in the half beef and half pork dish in the Songjeong area. [2] Ori-tteok-galbi (오리떡갈비), made with duck meat, is a popular dish in Gwangju. [5]
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