Sunday, January 13, 2013

the power of galbi

Korean short ribs, Kevin-style:

Sorry for the lack of green onions or chunks of garlic or dots of sesame seeds; this galbi was relatively unadorned. But it did marinate in a delectable mix of soy sauce, corn syrup, sugar, garlic powder, onion powder, powdered ginger, and the very last dregs of my lone bottle of Johnnie Walker. I was worried that the above batch might have marinated too long: sitting in soy sauce for three or four days is tantamount to brining, after all. But the meat proved sweet and tender and eminently edible, so no worries.


No comments: