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Nov 4, 2011 03:24 PM

Does anyone know the name of the Korean BBQ practice of cross hatch cutting meat?

My nephew told me when he was in Korea last year the best BBQ meat he had was a cross hatched and then grilled cut ( scored kind of like a mango!). He couldn't remember what that style of meat preparation was called. And while I have your attention, any suggestions for a restaurant in K-town who offers this style of BBQ would be greatly appreciated. thank you in advance!

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    1. re: ns1

      Thank you ns!. I was at Park on Vermont on Tuesday night and didn't know ! When you say Park, you meant the one on Vermont? Do you know the term for this sort of preparation so I know what to order on the menu?

      1. re: munchetta

        this is the Park's BBQ on Vermont

        I get the #3

        3 Seasoned Gal-bi

        Note that I've only seen that type of scoring on the short rib.

        Park's BBQ
        955 S. Vermont Ave, Suite G, Los Angeles, CA 90006

          1. re: ns1

            it's official name is Yang Nyum Galbi

      2. that cross-hatch scoring isn't a uniquely Korean technique - it's employed in various cuisines with other ingredients too, and actually serves a number of purposes. it helps render fat out of duck breasts, can assist with marinade absorption, and also keeps meat from curling up when cooked (very useful for calamari/squid).

        1 Reply
        1. re: goodhealthgourmet

          yes I remember doing that for Calamari but didn't know why! Thanks for info. You must be a good cook :) I can't wait to try Yang Nyum Galbi.

        2. I have encountered this technique applied to fish in the State of Vera Cruz, Mexico.