Pot roast and galbi-jjim really look very similar, so I got curious and looked it up. It turns out that pot roast mainly uses lean cuts of meat, while galbi-jjim uses short ribs with bones. Their cooking methods are different as well: pot roast is cooked over high heat, whereas galbi-jjim is slowly cooked over low heat to make the meat tender. I think it’s really fun to compare the two.
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