L.A. Galbi secrets (a sneak peek)

 What makes our L.A. Galbi so good? 

What makes our L.A. Galbi so good? 

This week we'll possibly make some Korean ah-jum-mahs (middle-aged ladies) mad by sharing some secrets of making L.A. Galbi so flavorful and tender. We won't reveal everything, just give some hints. Basically, it comes to what some Korean-American moms have come to call the 'P-ingredients', that is foods that start with the letter 'P'. These ingredients go into the marinade where they contribute to flavoring and tenderizing the meat. Such P-foods include Pears (Asian pears), Papaya, Pineapple, and for some cooks, even Pepsi. The idea is that these ingredients contain enzymes that help tenderize the meat. There's also a few more ingredient that some Korean moms swear by (though they don't start with a P and they tend to be fruits) but we'll stop here to avoid angry hordes of Korean moms at our door.

Though many of these ingredients aren't native to Korea (apart from Asian Pears), there are a great example of home-grown 'fusion cooking' - e.g., generations of Korean-American moms experimenting with what they've got to come up with something delicious. Remember that this special is running at Kimchi Kitchen until the end of February - come and get some before then!