Good Eats
Last week I broke fast w/ my coservant and made Kalbi. I bought it at Lee’s oriental market on Kirby which is the best place to buy korean cuts as far as I know. The lady there asked if I was korean and when I said no, she asked if I knew how to cook it. She was pleasantly surprised when I said yes. I’ve made it a couple time before and they’ve turned out better than this one. I usually broil it and I started it on the third level from the broiler. It was too far and cooked through without a nice crispy outside. I moved it to the top rack when I flipped it. It was over cooked and slightly tough. It might also be that I used Sprite instead of kiwi, which is my preferable tenderizer. I also only marinated the meat for 6 hours instead of overnight.
I think the best time I made it was for small group last year. I made it for our last sharing of first semester. My ravenous small group devoured all of it and my coservants and I didn’t get much of it. Being the clever (and selfish) small group leader that I am, I saved a batch for us to eat later on in the week. I don’t know if it was really that I prepared and cooked it that well or it was just the people that I was with but I think that was the best batch of Kalbi I’ve made.
With my roommate starting his cooking ministry, perhaps I shall continue to expand my Korean palette and increase my repertoire. Perhaps he can start with just teaching me Korean since my biggest problem is going to the store and not knowing or pronouncing the name of what I need to buy. At least one of the ladies at Green Onion spoke English to me after receive blank stares when she spoke to me in Korean.