I did a Korean BBQ a couple weeks ago.
I did the Galbi in the oven this time, I think I could do better. I preheated the oven on bake to 400f just to get it hot, with the baking sheet in the oven. Then when it got to temp I switched to broil at 550f and put the beef in on the preheated sheet. I didn't get the finish I quite wanted on them, but they still came out tasty.
I marinated the LA Galbi/beef short rib with a pretty traditional marinade including grated Asian pear, which is kinda the secret.
Glazed potatoes, Gochugaru fresh cucumber salad, quick pickled carrots and diakon, wilted sesame spinach.
I did a couple of the sauces too, but cheated on the ssamjang. I have containers of gochujang paste, doenjang and ssamjang... So why not.
The best part was reheating the Galbi. I used a torch. It was perfect! I have a video, but haven't uploaded it anywhere yet.
I did the Galbi in the oven this time, I think I could do better. I preheated the oven on bake to 400f just to get it hot, with the baking sheet in the oven. Then when it got to temp I switched to broil at 550f and put the beef in on the preheated sheet. I didn't get the finish I quite wanted on them, but they still came out tasty.
I marinated the LA Galbi/beef short rib with a pretty traditional marinade including grated Asian pear, which is kinda the secret.
Glazed potatoes, Gochugaru fresh cucumber salad, quick pickled carrots and diakon, wilted sesame spinach.
I did a couple of the sauces too, but cheated on the ssamjang. I have containers of gochujang paste, doenjang and ssamjang... So why not.
The best part was reheating the Galbi. I used a torch. It was perfect! I have a video, but haven't uploaded it anywhere yet.
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