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한국에서는 자주 해먹는 사람도 있겠지만 추석이나 설 처럼 가족들이 오랜만에 모이는 명절상이나 잔칫상에 올리는 특별한 음식이기도 합니다. 갈비찜은 냄비에 조리해서 먹는 거 보다 전기 밭솥이나 압력솥을 이용하면 훨씬 짧은 시간에 만들 수 있는데요. 한국 사람들은 음식자체를 매콤한걸 좋아하기도 하고 갈비찜은 계속 먹다보면 살짝 느끼함이 있는데 매콤하면 그 느끼함을 잡아줍니다. 갈비찜의 핵심은 손으로 들고 고기를 쭉 입으로 뜯는 맛인데요.
People may cook this often in Korea but usually this is special menu on national holidays which family get together such as Chuseok or New Year's day or parties. Galbizzim can be made in much shorter time when using electric rice pot or pressure cooker rather then using cauldron. Koreans like spicy food and galbizzim might be oily when eating but spicy taste can prevent this. The point of Galbizzim is ripping the meat with hands.
Some Koreans will make this dish frequently, but it is also a holiday special that people make for traditional holidays or parties when families get together. You can make Galbijjim faster using a press cooker rather than a regular pot. Koreans generally enjoy spicy food, and when Galbijiim is a bit spicy, it takes care of the greasy feeling that one can get after eating the dish for a while. Galbijjim is all about pulling off the meat while holding the bone with your fingers.
Although some Korean eat this food frequently, it is a special food that prepared for the special feast on occasion like Chuseok (Korean Thanksgiving) or New Year when the family comes together after a long time. Rather than cooking the galbijjim (ribs stew) on the pot, you can make it within a short time by using a rice cooker or pressure cooker. Korean people mostly like spicy food, and when you keep eating the ribs stew, you will feel greasy, so the spicy is good to remove the greasiness. The point of ribs stew is pulling out the meats into your mouth while holding it with hands.
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