Comments on: LA Galbi/Kalbi: Marinated Morsels of Marvelous Korean Meat

By: Sook

Sook — Sun, 24 Jun 2012 23:17:56 +0000

Mmmm I love Korean BBQ… I can never have enough of that. I actually had some last night. So good!

By: Harmony

Harmony — Thu, 10 Jun 2010 06:51:17 +0000

I love Korean food. This recipe is very similar to one given to me by my Korean neighbor years ago. We supplied her with the overflow of veggies from our garden and she was always gracious enough to share the dishes she made with them. This is one of my favorite recipes. I have no trouble finding the cross-cut ribs because we have a large Korean popular here. I agree overnight marinating is best. And they will even freeze well if they are lined in a single layer in Ziplock freezer bags. Only for a few months though. When you want them just thaw in the fridge overnight and they’re good to go. She also gave me a “killer” recipe for cucumber kimchee. It’s the most delicious substance on Earth!

I’m Harmony, btw. Just discovered your site and I’m really enjoying it.

By: Rosina

Rosina — Tue, 11 May 2010 08:16:02 +0000

Interesting dish. I find it fascinating how different countries around the world have their own take on a dish. Like for example, every country has their own form of bread.. I recently was in portugal and there they had a dish (can’t remember the name) but it was steak (with lots of oil and garlic) and a fried egg on top. I remember sitting in that restaurant and thinking back to this dish I saw on your site. I have to admit, I didn’t read your article at the time (tut tut) but I was sure it was about Portugal. Now I am pleasantly surprised to find a Korean dish that may just as well be on a menu in Lisbon!

By: Maria

Maria — Mon, 26 Apr 2010 17:39:14 +0000

I made this marinade for chicken via another Korean recipe and it turned out fantastic. I can imagine how it must transform savory short-ribs. Will definitely try this soon.

By: courtney aka glamah

courtney aka glamah — Wed, 21 Apr 2010 15:39:08 +0000

I need to attempt this at home. I have the get he special cut of ribs. Looks delish. Forgive me for being absent. I cant keep up with all the reading, but you guys are always a favorite.

By: The Duo Dishes

The Duo Dishes — Wed, 21 Apr 2010 06:09:23 +0000

LA has some good Korean food. Never made it at home though. Maybe it’s time…

By: rach

rach — Sun, 18 Apr 2010 18:20:07 +0000

I used to go to a great Korean restaurant In east London but there is not a decent on in Rome (at least not to my knowledge which is quite shallow) anyway I miss it – I miss the diversity here. Anyway this looks delicious and as always in awe of your culianary antics, energy and wonderful dinners.

By: Marc @ NoRecipes

Marc @ NoRecipes — Fri, 16 Apr 2010 06:01:12 +0000

Looks great guys! I have a trick to avoid having to marinade the ribs overnight. Kiwi has an enzyme that breaks down protein and not only tenderizes the meat but speeds up the marinating time. It’s pretty neutral in flavour and the enzyme works a little differently that the kind that’s in pineapples (that’s so strong it turns meat into paste), so you don’t end up with meat that’s an unpleasant texture.

By: Kate

Kate — Thu, 15 Apr 2010 13:29:02 +0000

People keep telling me about Korean food, keep suggesting that I should try it, that I’ll love it and desire it for a lifetime etc. etc……

And whoa…. if I get served something like this, I’m pretty sure I’ll be a fan for life. Delicious!!!

By: codfish

codfish — Wed, 14 Apr 2010 23:55:04 +0000

I love Korean food, but have never made it at home. Which is just a damn shame. And almost too embarrassing to admit here, but I’m thinking it will motivate me to get on it this weekend.