At many Korean restaurants, galbi (since when did they start spelling kalbi with a “g”?) is served as a big raw ribbon of meat anchored to a single short rib bone. The meat is then snipped off of the bone and scissored into bite size pieces and placed onto the table grill.
Normally, that short rib bone with its little hanging chads of meat, gristle, fat and tendon is left on the raw plate and cleared back to the kitchen. This is a great treat that is often overlooked. Ask for the bones to be cooked and the waitress will return them to the kitchen to be grilled separately.
Even Koreans will remark that you eat like such a Korean as they watch you munch the savory fatty strips off the bone.
Good stuff. And you won’t need lip balm for weeks.
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