You’ll see the name spelled Galbi, and you’ll see it spelled Kalbi.
Due to the fact that I’m still not driving after surgery, I didn’t follow the following recipe exactly. My inspiration recipe is from Maangchi’s “Real Korean Cooking” book,page 226. It is a little bit different than the one I ran into that she posted online a few years before the cookbook came out.
Galbi for wraps. You could also use daikon sticks in addition to cucumber. I had more lettuce waiting in the wings, for wrapping.
I used apple instead of pear in the marinate – I’d recommend pear, but I still have a collection of apples that I obtained from farmer’s markets late last fall. And while I do have honey, using the coconut palm sugar was more efficient for me. While Maangchi uses a soybean paste dipping sauce for which she also provides a recipe, I…
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