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Spicy Beef Bulgogi and Ssamjang
Deeply satisfying Beef Bulgogi and Ssamjang, layered with warm, patient spice.
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Stone-Bowl LA Galbi with Pickled Radish
Stone-Bowl LA Galbi with Pickled Radish -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb la galbi
- 1 cup soy sauce
- 3 cloves gochujang
- 1 tsp garlic
- 1/2 cup scallions
- 1 tbsp toasted sesame oil
- 2 tsp sugar
- to taste flaky salt
Method
Step by step
- Pat the la galbi dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the la galbi, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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