When Seattle chef duo Rachel Yang and Seif Chirchi debated what angle to take on their third restaurant, Trove, they couldn’t ignore what their customers wanted: Korean barbecue. Per usual, though, they didn’t want to make it strictly traditional — which is how Trove became known as the Korean-ish place where you take friends to grill lemongrass-smothered tri-tip, tamarind-tinged duck breast, or za’atar-crusted pork belly on a Korean-style tabletop grill.
In Yang’s new book, My Rice Bowl: Korean Cooking Outside the Lines, the recipes in the barbecue section are a list of go-to grilling favorites (see also: grilled Cornish game hens with Korean mojo and orange-sesame salt). Still, both at Trove and in the book, there’s one Korean favorite that can’t be missed: kalbi.
from WordPress https://jonathanwilhoite.wordpress.com/2018/01/16/recipe-ultimate-korean-short-ribs-quick-and-easy-weeknight-dinners/
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