Give It a Rest, Kalbi

A meal at a Korean BBQ restaurant isn’t complete until you leave smelling like the food you just ate. I love it when girls say,”does my hair smell like Korean BBQ?” *Proceeds to smell her own hair* Then a guy goes up to the girl and says, “I don’t know, let me smell.” He then takes the longest freaking whiff of her hair and says, “wow, your hair smells delicious!” That guy just scored some major creeper points. Did I just give away some sort of guy trade secret?

It wasn’t until college did I really get to appreciate Korean cuisine. My palette somewhat changed and I became addicted to Korean food. Up until last year, the usual BBQ items I ordered were bulgogi and kalbi, but that all changed when I noticed the Korean diners  at the Korean restaurant I usually dine at did not order bulgogi or kalbi, they ordered cha dol gui!

After my first experience with cha do gui, I never ordered bulgogi or kalbi again. Cha do gui is made of unmarinated thinly sliced beef that cooks quickly and is then complemented with a mixture of sesame oil and salt, and shredded green onions. The flavors are just supurb.

At the restaurant I go to, after all of the beef is cooked and removed from the stone pan, the remaining side dishes (banchan) are thrown into the stone pan along with extra kimchi, butter, and a bowl of rice to make kimchi fried rice. It’s the perfect ending to an otherwise meat-heavy meal. I’m pretty sure most Korean BBQ restaurants have cha dol gui, but since so many people place emphasis on kalbi, it’s easily over looked on the menu.  It’s time to give kalbi a rest and let cha dol gui take center stage!

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