Did you know that beef galbi jjim was once reserved for monarchs and aristocrats in Korea?
Galbi jjim is a quintessential Korean stew found in homes and top restaurants alike. Coated in a harmony of sweet and savoury flavours, these braised beef short ribs are a popular favourite among fans of Korean cuisine, and with good reason. But did you know that the hearty galbi jjim was once considered a royal delicacy?
THE HISTORY OF GALBI JJIM
According to the Institute of Traditional Korean Food director, Yoon Sook-ja, galbi jjim dates back to the mid-1700s—a time when cows were considered sacred. Since Korea was an agricultural nation, cattle were considered precious commodities as they played an integral role in farm work. Thus, slaughtering cows was strictly forbidden, and anyone who dared do so was punished. During the Joseon Dynasty, beef became a representation of royalty and wealth, as only monarchs and aristocrats were permitted to indulge in beef galbi jjim.
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Fast forward centuries later, and the comforting stew is now a dinner table staple in households across Korea—especially during Seollal, or Korean Lunar New Year. The dish is also a common feature on ancestral tables as a token of its storied royal past.
SARIWON’S GALBI JJIM MENU
While beef galbi jjim has become a popular offering over the years, utilising the freshest ingredients and high-quality beef short ribs makes a discernible difference. At Sariwon, the beef is cooked slowly and gently in a meticulously balanced blend of grated pears, ginger, garlic, onions, honey, mirin, and soy sauce, resulting in tender short ribs infused with rich flavours. Complete with radishes, leeks, carrots, chilli, and jujube (Korean dates), the dish is at once a symbol of comfort and royalty.
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