"Make your own Korean food..." Top 5 Page for this destination Eating & Drinking Tip by Ewingjr98
Eating & Drinking, Seoul: 72 reviews and 232 photos
I love to make Kalbi (even now that I'm back in the US). The right cuts of Kalbi meat are sometimes hard to find...in English, look for beef chuck short ribs. It seems that all Korean groceries in Korea and the US sell this cut, but big American grocery stores rarely have it except in areas with large Korean populations. Sometimes you will find the meat thin cut with 3 thin ribs, but to make kalbi like Koreans make it, you'll need the kind cut into a roughly 1" x 2" x 2" cube with one thick rib. Cut it from the edges into an S-shape from the top so it stretches into one long, thin piece (see picture).
Kalbi marinade is sold at most Korean grocery stores as well. Just soak the thawed ribs in this sauce for 4 hours or longer, or make your own marinade from soy sauce, sugar, sesame oil, corn oil, garlic and onion.
The best condiment is the roasted hot pepper paste (called go chu jang) that is spicy but flavorful, and is also frequently used in bibimbap and dolsot bibimbap. Many people call this spicy bean paste, and it does contain soy beans, but it's mostly red peppers and glutinous rice.
Serve the kalbi on romaine lettuce, with fried sliced garlic, sticky rice (in the US buy Calrose Rice), and maybe some fried mushrooms.
Popular side dishes with this meal include kimchi, spinach seasoned with sesame oil, seasoned soybean sprouts, and sliced pickled radish.
I often serve mandu as an appetizer with rice cakes as a desert.
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