Galbi, beef short ribs, is a must for all Koreans on special occasions such as New Year’s Day.
The traditional Korean galbi cuisine is usually served in a grilled, steamed, or boiled dish.
Not only gourmets but also most diners in Australia are familiar with the grilled short ribs for Korean barbecue; whereas, galbi-jjim, a rich stew of beef short ribs and vegetables, and galbitang, a hearty, nourishing soup made with beef short ribs and vegetables, are relatively new to non-Koreans.
Meanwhile, it is phenomenal that a Korean Australian chef Sewoo Son who was crowned Le Cordon Bleu Dux in 2010 has showcased a new style of Korean galbi dish in Sydney.
Galbitang is a hearty, nourishing soup made with beef short ribs and vegetables Source: Supplied by the Korea Tourism Office
Galbi-jjim is a rich stew of beef short ribs and vegetables Source: Supplied by the Korea Tourism Office
The former head chef of General Chao Sydney, Sewoo Son has served boneless ribs cooked in French cooking and presentation basics, unlike the conventional dishes requiring hands to be used for the consumption.
The dish is also quite unconventional in that it is served with an orange sauce and balances its color with vegetables, adding the flavor of gochujang (Korean red chilli paste).
Indeed, the reactions from Australian diners were predominantly positive.
Galbi dish invented by Chef Sewoo Son Source: SBS Korean
According to the chef Son, those who tried the dish said, “Very new. Very unique Asian cuisine…”
"I didn't follow the traditional cooking methods, but I combined a lot of French techniques and presentations that I learned," said Son.
"In particular, the harmonious colors of Korean food give guests a better response," he added.
In this sense, the chef said, bibimbap seems to appeal even more to foreigners.
With Korean food known as K-Food being a momentum of the Korean wave craze, most of Korean people question how professional chefs in Australia react to Korean food.
"Professional chefs already know enough about Korean cuisine regardless of their cultural backgrounds
"Nowadays, any chef who did not know about kimchi gets ashamed of himself. Korean food is trendy enough to make people think ‘we are behind in trend if we do not know about it’ like the perception on popular Western dishes.”
Another attraction of Korean food, Chef Son stressed, is that "there is a strong perception that fermented foods are good for your health."
"The hidden strength of Korean food is Koreans think 'food is a medicine', and they actually cook with the belief," said Son.
