Mysteries of korea town; kalbi style flank steak
Steaks
Spanish cuisine
I lived in the LA area for many years. LA has the largest Korean population outside of Seoul. I love Korean food and I love the people, many of whom operated retail stores in my old neighborhood. But the cuisine is a mystery I’ve been trying to puzzle out piece by piece. At one time there were very few good references in book form. Happily that has changed. You can Google anything but just because it’s on the Internet doesn’t mean that it’s any good. There are now some fine books you can turn to. <br />I’m pretty good at Korean style barbecue but the pickles and so on which accompany every meal remain a deep mystery. When I revisit LA and Orange County I like to stock up on lots of this stuff. The Kogi Truck proved that Korean could be the next wave in cuisine. <br />This steak is best cooked outside over either a gas grill or a wood charcoal fire (the latter is preferred). You will need that hot spice element in the marinade; in this case gochujang, which is a chili and bean paste mixture. You can find that or other similar concoctions in Asian markets. Sriracha is an acceptable but not exactly first choice substitute*. Look around on those shelves. Read the labels. Serve this steak with short grain rice and kimchi or other Korean pickles. HMart and Marukai each have an entire aisle of kimchis...and then, "Forget it Jake, it's Korea Town." - pierino <br />
Share:
0
25
0
Comments