When my family moved from Seoul to Los Angeles in the 90s, one of the foods we immediately embraced was "LA Galbi". We had had Galbi in Korea before but only the traditional kind - where the meat was cut around the rib, marinated and cooked on a grill. In L.A., the Galbi was cut across the rib with the thin juicy meat alongside, which allowed for a faster cooking time, which in turn led to a more tender and flavorful result.
It's one of my favorite "fusion foods" - Galbi born in Los Angeles. Origins story vary but however it came to be, we're happy to share it with you as our next special dish. Our version is flavorful, moist and tender. It will be available until end of February so be sure to come by to check it out!