-Cycle 2, Item 30-
4 (Fri) February 2011
by my mother-in-law
at my in-laws' home
with Wife, Dominic, and the In-Laws
Galbi jjim (갈비찜) is a Korean beef dish. It's basically beef short ribs slow-braised for a couple hours with a few vegetables, typically mushrooms, carrots, potatoes, and maybe chestnuts, in a sweet soy sauce stock. As I've discussed many times throughout this blog, "galbi" (갈비) literally means "ribs." A few days ago, I noted that the term "jjim" (찜) means "steam" but sometimes refers to stir-fries (see 2.027 Nakji-Jjim); here, it refers to braising, which makes the meat fall-off-the-bone tender. Because of the time involved in making it, and the high cost of beef, the dish is often reserved for special occasions, such as a visit by a treasured son-in-law during the new year holiday.
After dinner, my mother-in-law commented that I appeared to be getting more accustomed to Korean food, as evidenced by my hearty appetite this evening. I replied that maybe her cooking is just getting better. As a treasured son-in-law, I can get away with snarky quips like that.