Tips for Dining, Eating, and Food Shopping in the Greater Los Angeles Area (including Orange & Ventura Counties and SW San Bernardino County)
Start New ThreadMy 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!
By munchetta
on Nov 4, 2011 03:24 PM
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park's bbq short rib
http://i364.photobucket.com/albums/oo...
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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?
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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.
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Park's BBQ
955 S. Vermont Ave, Suite G, Los Angeles, CA 90006
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thank you!
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it's official name is Yang Nyum Galbi
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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).
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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.
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I have encountered this technique applied to fish in the State of Vera Cruz, Mexico.
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