Ambitious Deliciousness – Dont Eat Lazy.

After thawing some frozen galbi (Korean braised short ribs) I had made a while back, I got this idea to make Korean tacos, simply because I wasn’t in the mood to make rice. The pureed onions in the marinade caused the galbi to burn a little, but it was fine, since that provided a perfectly charred exterior.

Since I’ve been on a guacamole kick lately, I figured making tacos would give me an excuse to make guacamole again, along with pico de gallo.  Pico de gallo is the perfect summer condiment, boasting fresh, light, and refreshing flavors. It also goes well with a grilled piece of fish or chicken.

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Welcome new readers! It’s great to have you all here!

Galbi (marinated beef short ribs) is one of the better known Korean dishes, commonly referred to as type of “Korean bbq”. This particular kind of Galbi is called LA Galbi, which is cut lengthwise. There is another kind that is often seen in restaurants, where the bone is bigger and the meat is wrapped around it.

I was pleasantly surprised with how yummy this dish came out, since it was my first time making it. The marinade had the right amount of sweetness (SUH-WEET!), and thanks to the sake, the meat was tender. As hard as it is to wait, note that marinating the meat overnight is highly recommended.

I had some for dinner yesterday, with rice and Kimchi. DAYAM. What a yummy meal! By the end, I was cleaning off the bones, licking my fingers with sauce all over my chin and crying for more.

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