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Korean barbecue time!
Surprise, surprise we're back at our favorite barbecue.
Tonight we're having So-Galbi. The difference being we're having beef instead of pork. This
cut of beef is so much better. It is not nearly as fatty. It is going to be delicious.
Unlike the Samgyeopsal, this galbi is coated in a sweet sauce. Check it out. This being
the sauce.
One of our favorite aspects of this meal is that it is a do it yourself barbecue. We are
preparing it for ourselves.
I am loving this meat. It is very soft and juicy and I've gotten used to eating very
fatty meats here in Korea. This is like gold. What are you putting in it now? I'm putting
it in the ssamjang sauce. Let's see your yummy face? I'm having a yummy good time.
If you want to eat the meat like a Korean I'm going to show you how. You've got the
lettuce in one hand and you've got the meat and chopsticks. Follow me. First you're going
to dip it into the soy sauce and then a little bit into the ssamjang - red pepper paste and
a little soy bean paste. Plop that into the lettuce. I'm going to get some leafy springs
and put those in. We would normally have garlic but we weren't given any today, so this is
going to be good enough.
We just forgot to cook it. I have all of the garlic. Oh you do - over there. Roll it into
a ball pop it in your mouth.
We finished cooking all of the meat so now we're just grilling the onions and the garlic
a little bit. We take the meat off of the grill because otherwise it just totally burns.
This is about perfect.
This is about as close as you can get to a caveman diet. The so called cave-man diet.
It is just basically meat, veggies and a bit of soup. There are really no carbs here at
all.
This is the kyeran jjim - it is like an egg souffle.
Beef and not smoke. Bloopers!
The difference being...haha
La la la