<em>Kalbi jjim</em> (also spelled <em>galbi jjim</em>) was often considered to be *the* royal dish of Korean cuisine, and today it's still regarded as a traditional upper-class meal that is served at very special occasions. However, despite it’s royal legacy, kalbi jjim is not difficult to make. It can be served and enjoyed anywhere, anytime—at least in my rulebook! When I was developing this recipe, I wanted to make sure every ingredient was accessible. Also, I did not want to make it a hassle for the home cook, who should be able to make this dish on the fly as long as they have the main components of the dish on hand. After you make it once, you’ll just get better and better at it, and I guarantee it will become a staple.

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