LA Galbi and Pickled Korean Pear
Seasoned Chiffonade of Perilla, Ssamjang, Rice, Kimchi, OB
LA Galbi are grilled flanken-style (cut across the bone) beef short ribs in a Korean marinade. Curiously, this cut of short rib was popularized by Korean cooks – not in Seoul – but right here in Los Angeles, hence the name.
The magic of Galbi 갈비 is in the marinade. Asian pear tenderizes the meat and adds a hint of sweetness. Pear – combined with garlic, onion, and ginger, plus soy sauce, mirin, honey and sesame oil result in a full Korean flavor explosion. This entire marinade is made in a food processor, it couldn’t be easier.
Hours of marinating result in the tender yet chewy texture. Grilling imparts a wonderful smoky note to the already complex flavors of the marinated meat while the honey and sugar caramelize into a slightly sweet glaze – making this an absolutely irresistible barbecue dish.
LA Galbi Recipe
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Third in a Series of Superiores Tacos Vegetarianos
Spicy Colorful Veggie Tacos, Korean-Style
Scrambled Tofu with Gochujang and Scallion
Sesame Leaf, Seasoned Bean Sprouts, Pickled Cucumber, Diced Daikon
Carrot Ribbons, Pickled Red Onion, Sliced Omelette
On a Warm Blue Corn & Flaxseed Tortilla, Spicy Gochujang Sauce
Initially I was inspired by a vegetarian taco recipe by Rick Bayless that I saw in the dreamy Harvest to Heat cookbook. It was genius. Fresh ingredients, healthy, and a perfect balance of flavors. Nothing complicated yet completely satisfying. In his shadow I create my Superiores Tacos Vegetarianos series, a compilation of vegetarian tacos highlighting a unique combination of vegetables and herbs where the flavor profile stands on its own. A series where even carnivores won’t wonder, “Where’s the Beef?”
In this latest incarnation, tofu is seasoned with gochujang (red chile paste) paired with colorful vegetables, zesty pickles, and egg, resulting in a spicy, crunchy, vibrant vegetarian taco that might be a cross between Korean Lettuce Wraps and the craze of fusion Korean Tacos?
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