L.A. kalbi is a uniquely Korean-American dish that uses flanken-style short ribs rather than the butterflied English-style ribs traditionally used in kalbi in Korea. It’s widely accepted that L.A. kalbi originated in the Korean immigrant community in Los Angeles, where home cooks turned to the cheaper flanken-style ribs that were readily available at local Mexican markets. These short ribs are thinly cut across multiple ribs so each strip of meat has three little bones along one edge,
Vegetarian option available with tofu.
Ingredients
Beef short ribs marinated in a combination of **tamari (gluten-free version of soy sauce), toasted sesame oil, garlic, ginger, mirin (an Asian sweetener), and pepper.
Spicy scallion salad. with Nappa cabbage: seasoned with rice wine vinegar, mirin, salt, vegetable oil, and gochugaru (a coarse Korean red pepper) and a side of Kimchi.