/ck/ - Food & Cooking

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Galbi Ribs Anonymous Mon Apr 5 21:15:11 2021 No.15895153 [Reply] [Original]

Can I make some gosh darn galbi for you pham?

>>	Anonymous Mon Apr 5 21:16:00 2021 No.15895160 >>15895153 Sounds good but you're going to have to send it to me when you're done. My email address is admin@goatse.ru

>>	Anonymous Mon Apr 5 21:16:24 2021 No.15895161 >>15895160 He can freeze it and ship it to you.

>>	Anonymous Mon Apr 5 21:22:19 2021 No.15895196 >>15895153 Why are they cut so small? I usually get 3 rib bones in mine.

>>	Anonymous Mon Apr 5 21:22:41 2021 No.15895199 File: 1.02 MB, 2016x1451, 20210405_191209_copy_2016x1451.jpg [View same] [iqdb] [saucenao] [google] We grillin now

>>	Anonymous Mon Apr 5 21:23:07 2021 No.15895204 >>15895153 I made some last night pog CHAAAMP

>>	Anonymous Mon Apr 5 21:25:45 2021 No.15895219 >>15895196 I don't know they were just packaged this way. They normally have 3 or 4 bones like you said >>15895204 >pog CHAAAMP huh?

>>	Anonymous Mon Apr 5 21:27:48 2021 No.15895224 >>15895219 PogChamp

>>	Anonymous Mon Apr 5 21:28:20 2021 No.15895227 >>15895199 The marinade was >canola oil >toasted sesame oil >minced garlic >ginger paste >gochujang paste >soy sauce >black pepper >worcestershire sauce >brown sugar

>>	Anonymous Mon Apr 5 21:29:01 2021 No.15895231 >>15895227 why worcestershire instead of fish sauce? Heavier spice profile?

>>	Anonymous Mon Apr 5 21:29:45 2021 No.15895233 File: 1.20 MB, 2016x1512, 20210405_191251_copy_2016x1512.jpg [View same] [iqdb] [saucenao] [google] I reserved a little marinade to use while grilling

>>	Anonymous Mon Apr 5 21:30:21 2021 No.15895234 >>15895231 No fish sauce on hand

>>	Anonymous Mon Apr 5 21:30:35 2021 No.15895236 >>15895234 fair enough

>>	Anonymous Mon Apr 5 21:31:18 2021 No.15895238 >>15895227 I forgot minced onion also

>>	Anonymous Mon Apr 5 21:43:22 2021 No.15895291 File: 1.23 MB, 1791x1512, 20210405_191330_copy_1791x1512.jpg [View same] [iqdb] [saucenao] [google] I sautéed some onions too

>>	Anonymous Mon Apr 5 21:47:51 2021 No.15895317 >>15895153 this is the most aggravating cut of meat. the membrane around the fucking bone is annoying as fuck. why can't they just cut this in a way that doesn't fucking include the membrane.

>>	Anonymous Mon Apr 5 21:47:56 2021 No.15895318 File: 699 KB, 1937x1512, 20210405_203720_copy_1937x1512.jpg [View same] [iqdb] [saucenao] [google] >>15895291 Guys this galbi is fuckin slammin

>>	Anonymous Mon Apr 5 21:52:18 2021 No.15895339 Well that it from me. Feel free to rate, hate or autofellate to your heart's content for however long this thread lasts. I'll be here if you have a question

>>	Anonymous Mon Apr 5 21:52:26 2021 No.15895341 >>15895318 Bit too black for my tastes. Galbi is really thin and doesn't take long at all to cook. I usually just do a nice sear but not enough to blacken it like that.

>>	Anonymous Mon Apr 5 21:55:23 2021 No.15895354 File: 993 KB, 2016x1512, 20170225_174655-2016x1512.jpg [View same] [iqdb] [saucenao] [google] >>15895341 To each their own. We like a lot of char in my household

>>	Anonymous Mon Apr 5 22:28:26 2021 No.15895485 File: 1.25 MB, 2016x1464, 20200530_175109_copy_2016x1464.jpg [View same] [iqdb] [saucenao] [google] >>15895196 3 rib bones

>>	Anonymous Mon Apr 5 22:30:34 2021 No.15895496 File: 1.25 MB, 2016x1464, 20200530_175109_copy_2016x1464.jpg [View same] [iqdb] [saucenao] [google] >>15895196 3-4 bones is good too

>>	Anonymous Mon Apr 5 22:38:38 2021 No.15895528 >>15895153 galbigool

>>	Anonymous Mon Apr 5 22:41:18 2021 No.15895536 >>15895354 I too like heavy char. Fine looking galbi.

>>	Anonymous Mon Apr 5 22:46:31 2021 No.15895553 >>15895536 Thank you señor >>15895528 Wrong meat

>>	Anonymous Mon Apr 5 22:47:47 2021 No.15895560 >>15895536 Thank you señor

>>	Anonymous Mon Apr 5 22:48:18 2021 No.15895564 >>15895227 >>15895199 sounds good nigga

>>	Anonymous Mon Apr 5 22:50:05 2021 No.15895571 >>15895227 >canola oil >willingly eating gear lubricant Aside from that it sounds extremely delicious.

>>	Anonymous Mon Apr 5 22:53:57 2021 No.15895588 >>15895153 I just made some (dwaeji?) galbi the other day. top notch.

Anonymous Mon Apr 5 23:11:46 2021 No.15895681
File: 440 KB, 1097x1142, 20170308_190945-1097x1142.jpg [View same] [iqdb] [saucenao] [google]

>>15895571
To be perfectly honest with you pham, I was trying to recreate the galbi from a local buffet restaurant that my wife and I really enjoy. And I just know they're using canola oil or worse. I should have added msg to the marinade now that I think about it...

Picrel is a random grill picture i took

>>	Anonymous Mon Apr 5 23:58:36 2021 No.15895860 That cut is fucking impossible to find here in Florida

>>	Anonymous Tue Apr 6 00:09:20 2021 No.15895914 >>15895681 please refrain from canola in the future if you desire one

>>	Anonymous Tue Apr 6 00:50:07 2021 No.15896133 File: 36 KB, 575x323, galbi_kalbi_1_636049666264048676.jpg [View same] [iqdb] [saucenao] [google] >>15895153 galbi is meant to be a meat scroll

>>	Anonymous Tue Apr 6 01:16:52 2021 No.15896261 File: 491 KB, 1000x584, 5f7f0eb1b09bb.jpg [View same] [iqdb] [saucenao] [google] >>15895153 that's asado banderita, bro

>>	Anonymous Tue Apr 6 04:42:12 2021 No.15896850 >>15895153 Why is korean beef always so well marbled. Are they using the same tech as wagyu? You never really hear about Korean breeds.

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