In an era where experience plays an important role in consumption, the Korean beef short ribs or galbi seems a perfect response to the seekers of this currency. You, as the diner, get to cook this dish at your own pace and via your own grilling techniques. You may opt for that, it’s more fun, but there are also restaurants that serve cooked galbi to their customers.
Korean restaurants are usually equipped with grills for this particular purpose with an exhaust fan installed overhead. It isn’t unusual to find a Korean restaurant engulfed in smoke, in turns aromatic and burnt – as the Korean cuisine features several grilled dishes and this is what is called the gui.
The galbi is also eaten with rice and Koreans do like to wrap their galbi in ssam, or lettuce wraps – together with the other side dishes spread out on the table such as kimchi. Then you put a five-cent sized ssamjang, wrap it in the ssam and then try and fit it in your mouth. Voila, a one-sided blown-up cheek.
*photo source: https://blog.naver.com/mermaid_kk/221145348827
