1. What is Galbi
Galbi refers to the rib section of either beef or pork. In Korea, however, galbi commonly denotes a specific culinary practice: grilling ribs on a charcoal fire, Korean BBQ. Traditionally in Korea, galbi specifically meant beef ribs. But as beef prices soared, people began to opt for pork ribs as an economical alternative. Nowadays, the term “galbi” often implies pork ribs, though among the various pork cuts, Koreans tend to prefer pork belly. Despite this, beef ribs still hold the top spot in Korean culinary preferences.
2. Features of Korean Galbi
Galbi, a popular meat dish, is not only a staple in Korean cuisine but also enjoyed in many other countries. What then sets Korean galbi apart? Its defining feature is undoubtedly the soy sauce-based marinade. While unseasoned galbi might taste similar worldwide, the Korean marinade imparts a sweet and distinctive flavor not commonly found elsewhere. For pork ribs, a marinade using gochujang (Korean chili paste) is often employed, blending spicy and sweet flavors. However, this requires careful cooking, preferably on a flat grill or frying pan, as it can easily burn over direct fire. This complex sauce, difficult to replicate, is usually savored in specialized restaurants. Another unique aspect of enjoying galbi in Korea is the practice of wrapping the meat in lettuce, perilla leaves, with garlic, and doenjang (fermented soybean paste). This confluence of diverse ingredients encapsulates the charm of Korean cuisine.
3. Preference of Galbi
As previously mentioned, Koreans generally have a preference for beef ribs over pork ribs. This stems from their fondness for pork belly (samgyeopsal), which is more popular than pork ribs. Consequently, the quality of pork ribs available in Korea has significantly declined. Many pork ribs sold in Korea are made by attaching pieces of other pork parts, like thigh or neck meat, to the rib bones using edible adhesives, known as “attached ribs” or “buttim galbi” in Korean.
While this practice might seem dubious, it is legal under Korean law as long as the amount of meat attached from different parts is equal to or less than the amount of meat originally on the rib. However, attaching meat to a bone that originally had no meat is illegal. Most Koreans are aware of this, which has led to a decreased preference for pork ribs.
Due to these reasons, when Koreans choose to eat ribs, they often opt for the more expensive beef ribs, favoring quality and authenticity. This choice reflects the importance placed on meat quality and the specific cuts in Korean culinary culture.
If one seeks authentic pork ribs in Korea, it might actually be quicker to opt for Western-style pork rib dishes.