Why Your Galbi Experience Might Be a Lie (Unless You’re Doing it Like This)
[originally published in 2005 and updated this year]
Most people think they’ve eaten galbi because they sat at a grill, flipped something shiny, wrapped it in lettuce, and left smelling like smoke. That assumption is common, understandable, and usually wrong.
Seoul has no shortage of BBQ restaurants that look convincing. Wood-paneled walls. Stainless exhaust pipes. A server with scissors moving quickly from table to table. The performance is familiar. The result is often forgettable.
What keeps mediocre galbi alive isn’t malice. It’s repetition. Once enough people accept the version in front of them, the original quietly steps aside.
[read the rest]
This is old news if it's from 2005, but I guess I've been living a lie for decades. The well-written article is descriptive about what separates mediocre ribs from great ribs, but I'd really like to see a video tutorial of what the actual difference is—with a side-by-side, split-screen comparison if possible.
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