'Wash it all down with an ice-cold beer and you’ll be licking your fingers, and the bones, clean.'
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.
The marinade usually has some combination of soy sauce, toasted sesame oil, garlic, ginger, and a sweetener, but every restaurant has a different variation. Here grated Asian pear and granulated sugar add sweetness, but you’ll find recipes that call for grated apple or kiwi, honey, brown sugar, and even lemon-lime soda, a sneaky pantry substitute for fruit.
While L.A. kalbi can shine just fine on its own with a simple bowl of rice and some kimchi, this recipe goes all-out with everything you need to enjoy the kalbi in ssam : fresh leaf lettuce and perilla leaves for wrapping; pa muchim, a fresh, lightly dressed scallion salad that cuts through the ribs’ meaty sweetness; and hot, cooked short-grain rice.
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