Galbijjim: The Korean food aesthetic appeals to the five senses and this much is true across the board: the bold colors that pepper a particular cuisine appeal are visual feasts and this is complemented by heavily textured and deeply nuanced flavors. In many ways, Korean food is truly a gastronomic adventure.
Galbijjim is translated into English as braised beef short ribs. The meal is usually served with hot rice, and this dish is better known as that ‘melt in your mouth’ meat with the carrot’s deep orange, the green onion stalks and the varied colors of chestnut, gingko and pine nuts and dates making it pop. While many people shy away from Korean food with the usual excuses of ‘spiciness’ galbijjim is one of those Korean dishes a newbie could start with without the sharp flavor of some of the more commonly-known Korean food.
Traditionally, it used to be served during holidays like the lunar calendar’s January full moon Jeongwal Daeboreum and New Year’s Day, but recently this has been making a regular appearance on dinner menus. Over time, galbijjim has come to represent a luxurious type of comfort food.