Korean barbeque has always been the attraction for Korean restaurant. Galbi is usually the most ordered.

Galbi, or kalbi, generally refers to a variety of “gui”, or grilled dishes, in Korean {food that is made with marinated meat in soy sauce.~Kalbi, or galbi, is one of many types of “gui”, or grilled dishes, in Korean food that is made with meat, marinated in soy sauce.} In the Korean vocabulary, galbi literally means “rib” and can often show uncooked ribs. In addition, the dish’s full name is galbi gui, commonly omitted to refer to it.~but it’s understood even without the word “gui”.}

We could make gui with beef (usually short ribs), pork, and chicken.
Galbi is often served in restaurants and the meat is cooked right at customers’ tables on grills set in the tables (cooked usually by the customers themselves).

They are usually served with lettuce and a spicy dipping sauce called ssamjang. A spoonful of rice, a piece of galbi, and a dollop of ssamjang wrapped up in lettuce is a divine mouthful of some of the best flavors in Korean cooking. Galbi is popular as both Korean restaurant food and picnic food.

Recipe Ingredients
– 16 ribs
– 1 cup soy sauce
– ¾ cup sugar
– ½ cup water
– 1 Asian pear, chopped (or ½ Korean pear)
– 1 onion, chopped
– 2 tbsp minced garlic
– 4 tbsp sesame oil
– 1 tbsp ground pepper
– 1 tbsp juice of ginger

Cooking Directions
1. Wash the meat. Rarely but sometimes you can find tiny bone scraps stick to the meat. Soak in water for 1 hour, drain.
2. In a food processor, add chopped onion and pear, pur©e finely. Pour out to a large bowl, add remaining ingredients and stir.
3. Marinate beef for 8-10 hours or overnight for optimal taste. They cook fairly quickly, 2-3 minutes on one side.
4. Traditionally, it is grilled with a wood charcoal but of course you can grill on a gas stove or outdoor grill.

These are basic ingredients and recipe. But most of the Korean restaurants have their own secret ingredients to make the meat soft and juiciy.

The most fundamental Korean dish in Korean restaurants is Kimchi. Kimchi is a little more than just a side dish.

Kimchi is a delicious Korean pickled dish with various|all kinds of ingredients. It is known for the source of nutrients and to help digestion and restraining the growth of harmful bacteria in the intestines. It is an excellent functional food with numerous physiological functions such as having an anti-oxidation and anti-aging function, and anti-cancer effect. Main ingredient such as Baechoo (Chinese cabbage) is good for colorectal cancer and garlic is excellent for prevention of stomach cancer. In addition, Kimchi can prevent lung cancer because of its high content of beta-carotene. Also spicy ingredient like pepper destroys nicotine from the surface of the lungs, This is why the US magazine Health named Kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, helping digestion, and even maybe slowing cancer growth. Its nutritional value and effects have been proved scientifically.

The word “Kimchi” is from the Korean word “Chimchae” which stands for fermented vegetables. So in the broad point of view, all fermented food by pickled can be seen as Kimchi. Nutritionally Kimchi is a food that has low calories and high fibers. Especially vitamin C, beta carotene, B vitamins, calcium, iron, phosphorus, etc. are ample.

Red pepper and garlic in Kimchi inhibit the activities of bad microorganisms and help to ferment the lactic acid effectively and help to create the different functional materials. Kimchi has lactic acid four times more than any dairy product in the market. Specially lactic acid made from vitamin Band amino acids is excellent for stopping constipation and cancer.

Kimchi also motivate appetite and is effective for diet and reduce cholesterol in the blood vessels. And, Kimchi strengthens the immune system due to its anti-oxidant effect.

Kimchi’s composition can be separated into the main vegetable ingredient and the mix of seasonings used to flavor the Kimchi. While the most common type of Kimchi is the Baechoo, many different types exist including regional and seasonal varieties. Popular variants include Oisobaegi which is a cucumber Kimchi stuffed with hot and spicy seasonings, Pa Kimchi (made with scallions), and Ggakddugi which is a Kimchi made with cubed radishes.

The Kimchi Field Museum in Seoul has found 187 historic and current varieties of Kimchi. As a result of continuous efforts by government, industry and academy for the industrialization of Kimchi, our traditional fermented food, Kimchi market has rapidly grown to make over 500 billion won worth domestic market. Furthermore, as nearby countries like China and Japan have aggressively advanced into the world’s Kimchi market, the Kimchi market has been expanding. Despite of the multi-dimensional changes in environment of Kimchi market, uniformity of quality, standardization and long-term preservation which are the most significant factors in profitting Kimchi, have still remained the same as the old method.