Galbijjim is what I cook for the most special guests as it was literally King’s food back in the days. It’s made with one of the most premium beef cuts with an irresistible sauce although it can be made with other cuts of beef. 

Galibi jjim was traditionally enjoyed on big holidays like Jeongwal Daeboreum (“Full Moon in January,” January 15 in lunar calendar, one of the 4 major Korean traditional holidays) and New Year’s Day. Today it is enjoyed at home for special occasions and parties although it can be part of a regular dinner menu.

The sauce is similar to Korean marinade for bulgogi or galbi but a deep umami bomb is added from dried shiitake mushrooms and beef bones. The unique sweetness from the dried dates is another delicious addition although you can make it without them. All the vegetables taste so good too!  

Galbijjim is best served with a bowl of rice and kimchi.

If you master galbijjim, you have officially adulted. So I hope you try it!