Idong Galbi

About the dish

A hearty Pocheon specialty served in small cut pieces. Idong galbi is a grilled rib dish that began in Idong-myeon, Pocheon (Gyeonggi); it won its fame by cutting the ribs into small pieces so the portions looked generous. With many military bases nearby, it grew into a rib destination known across the country.

Key ingredient

Beef (sogogi) — rich in quality protein and essential amino acids that build muscle and stamina; high in iron and zinc to support healthy iron levels and strengthen immunity; plenty of B vitamins to relieve fatigue. In season year-round; mainly from Hoengseong and Hongcheon.

Ingredients

Beef ribs 1kg, onion 160g (1), pear 190g (½) · Marinade: soy sauce 1 cup, minced scallion 4 tbsp, minced garlic 2 tbsp, sesame oil 2 tsp

Simple recipe

1. Cut the ribs into ~5cm pieces, soak in cold water to draw out blood, trim the fat, and score 2-3 times.
2. Boil enough water to cover the ribs, add them and parboil briefly, then lift out the ribs and strain the stock to remove the fat.
3. Cut the onion to a moderate size, grate the pear, and combine the marinade ingredients.
4. Mix the ribs with the marinade and let rest overnight.
5. Put the marinated ribs and their marinade in a pot and simmer slowly over medium heat.
6. When the ribs are tender, add the onion and cook gently over low heat.

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A Glass · Traditional pairing