ulc
is one Smokin' Farker
- Joined
- Jul 6, 2017
- Location
- atlanta, ga
In US Korean community, flanken style beef short ribs are often called LA galbi. I grew up eating lot of LA galbi. Flanken short ribs used to be real cheap. Now it costs as much as good steak so I don't eat it that often. I prefer English cut over flanken so that's the style of short ribs I eat now. But every now and then, I'll buy LA galbi or flanken cut and cook it since it reminds me of my childhood.
These short ribs have been marinating in galbi sauce since yesterday. But before I marinated, I pounded the rib meat with a mallet and scored it on both sides to increase the surface area and to make the meat more tender. I like to do this because flanken short ribs can be little tough if you just grill it. It's little more work but I think it makes noticeable difference in meat tenderness and taste.
On the Weber kettle.
While I was grilling the short ribs, my wife gathered some vegetables and herbs from our backyard and quickly made namul to eat along with the ribs. Namul is Korean word for edible leaves or herbal side dish.
First one is from a plant called dolnamul in Korean or known as stringy stonecrop or graveyard moss in the US. It grows in our backyard along with the grass.
She mixed it in spicy, sweet, tangy sauce. Dolnamul is often used in bibimbap in the spring time since it's when it starts growing.
Second is from young leaves of Jerusalem artichoke. I learned today it's a species of sunflower. In Korea, they call it pig potato because I guess pigs will dig and eat the roots.
And plate of grilled LA galbi
All together on the table
Loaded on a lettuce wrap.
It's important when you eat Korean BBQ to eat everything together in one bite if possible rather than multiple smaller bites. You want all the different flavors and textures to mix and explode in your mouth. You get the refreshing crunch from the lettuce, chewiness and starch from the rice to balance out the sweet and salty flavor from the meat. Dolnamul or stringy stonecrop provides spicy, sweet, and tangy taste. And Jerusalem artichoke leaves add slight bitter root taste. And ssam sauce adds spicy heat and tangy flavor to the whole thing. It's like a mini-party in your mouth.
These short ribs have been marinating in galbi sauce since yesterday. But before I marinated, I pounded the rib meat with a mallet and scored it on both sides to increase the surface area and to make the meat more tender. I like to do this because flanken short ribs can be little tough if you just grill it. It's little more work but I think it makes noticeable difference in meat tenderness and taste.
On the Weber kettle.
While I was grilling the short ribs, my wife gathered some vegetables and herbs from our backyard and quickly made namul to eat along with the ribs. Namul is Korean word for edible leaves or herbal side dish.
First one is from a plant called dolnamul in Korean or known as stringy stonecrop or graveyard moss in the US. It grows in our backyard along with the grass.
She mixed it in spicy, sweet, tangy sauce. Dolnamul is often used in bibimbap in the spring time since it's when it starts growing.
Second is from young leaves of Jerusalem artichoke. I learned today it's a species of sunflower. In Korea, they call it pig potato because I guess pigs will dig and eat the roots.
And plate of grilled LA galbi
All together on the table
Loaded on a lettuce wrap.
It's important when you eat Korean BBQ to eat everything together in one bite if possible rather than multiple smaller bites. You want all the different flavors and textures to mix and explode in your mouth. You get the refreshing crunch from the lettuce, chewiness and starch from the rice to balance out the sweet and salty flavor from the meat. Dolnamul or stringy stonecrop provides spicy, sweet, and tangy taste. And Jerusalem artichoke leaves add slight bitter root taste. And ssam sauce adds spicy heat and tangy flavor to the whole thing. It's like a mini-party in your mouth.
