Comments on: LA galbi

By: Miss Kim78

Miss Kim78 — Mon, 25 Mar 2013 09:54:11 +0000

Hello Maangchi. Very interesting..I have lived in LA my entire life (since the late 1970’s, near the wave of Korean immigration), and “LA Galbi” is the only type of galbi I have known. I have never had the traditional galbi (consumed in Korea). I made galbi today at work (diverse group). Everyone gets so excited whenever I make galbi. It is finger-lickin’ good!
This dish is always such a hit at any gathering. I remember when I was a kid, Korean BBQ was not well known as it is today. And every time we made this, people would be amazed with the delicious taste. Our neighbors used to follow the smell to our house and ask for the recipe.

Here is the galbi I made today that I enjoyed with my coworkers. http://behgopa.blogspot.com/2013/03/galbi-love.html

By: Maangchi

Maangchi — Sun, 24 Mar 2013 13:13:14 +0000

I’m glad you have been enjoying this recipe! Happy cooking!

By: Thorn438

Thorn438 — Sun, 24 Mar 2013 03:49:38 +0000

Maangchi, this is such a good recipe! I want to try some of your others, but I’ve made this one 3 weekends in a row! Thank you so much for your site!

By: frecklefaced ajumma

frecklefaced ajumma — Thu, 04 Oct 2012 03:12:07 +0000

I didn’t read all the comments above, but I may have a lead for you on the origin of the LA galbi cut. It has something to do with a restaurant called the Tiger Room which was located in the heart of Koreatown, on 8th Street. Let me know if you’re still interested. I haven’t tried this recipe, but I’m sure if it’s like all the other recipes I’ve tried, it’s delicious. Love your site!

By: Askanam

Askanam — Wed, 19 Sep 2012 03:22:27 +0000

I looove Galbi, and I only ate Korean food here in North California, and I must say I only saw this type of bbq ribs around here, I had no idea there is another type of Galbi than this, LA Galbi. Even the Korean food markets have the ribs cut like this. I bought some and plan on making it tomorrow. Yesterday I made Japchae and Gamja Jorim after your recipes, and it was awesome. Only the potato side dish was not as sweet as at our favorite Korean restaurant here. Do you think they put way more sugar in them? Or it matters the potato type? What are the best potatoes for Gamja Jorim?
Thanks for the wonderful recipes and videos, I adore you!
Hugs!

By: foodcop2014

foodcop2014 — Sun, 12 Aug 2012 19:29:46 +0000

Hi Maangchi,

How thin should the ribs be? Is there a traditional thickness or is it personal preference? If the later, how thin would you recommend?

By: honghai

honghai — Mon, 30 Jul 2012 12:10:59 +0000

Hi Maangchi! i ‘ve been in Oslo for summer holiday and bought some ingredients there in Asian market and my sister sent me Korean’s steking pan fr Vietnam. But i live in Møre og Romsdal, it ‘s about 8 hours drive car from Oslo. But my brother’ s famile live in Oslo and he can send it to me by buss.
For dinner today i will make LA galbi and fork ribbe serve with kimchi to my Norwegian husband familie. Hope they will enjoin it! Thank you so much!

By: Maangchi

Maangchi — Mon, 30 Jul 2012 11:34:48 +0000

Is it easy to find Korean ingredients in Norway? I hope so. Check this out. This grocery store was submitted by my another reader living in Oslo.
http://www.maangchi.com/shopping/a-food-market
Good luck with your Korean cooking and let me know how it goes.

By: honghai

honghai — Mon, 30 Jul 2012 11:02:37 +0000

Hi maangchi! I’m so happy to be new member in your webside. I live in Norway but i love korean foods very much. i went to some Korean restaurants in Saigon Vietnam but
i cant find any here in Norway. Thank you very much for your kind ! and now i can cook my favourit foods what i love .I made it for my norwegian friends and they love it very much and today i ‘ll made it for my husband family. You’re so lovely and beautifull !thank you so much!

By: Syang

Syang — Sat, 21 Jul 2012 00:10:56 +0000

I have NEVER heard this called “LA Style Kalbi” in my life. I’m from Northern California and moved to Los Angeles a few years ago. You can find this cut of meat in any latino/hispanic market practically anywhere in the U.S. They are called costillas or costillitas de res. Some markets will even prepare/marinade them for you for carne asadas. Whenever I want to make this style of kalbi I will hit up my local carniceria (meat market in Spanish folks) because they are often way cheaper and than what you would pay at the Korean market (and sometimes even better quality). It is definitely a perk to be half Korean and Mexican in Los Angeles. ;)