. And to this day, it’s the smell of that marinated grilled meat that brings me straight back to these picnics, to running around with my friends after with a still piping-hot piece of short rib into my hand, a square of paper towel tucked around the little bone.is a uniquely Korean-American dish.
This is all to say that how you marinate your own L.A. kalbi is up to you—it’s all about flexibility. If you don’t have a certain ingredient you can easily swap it out for something similar, like apple cider vinegar for rice vinegar, or add in other flavors to taste. Just make sure to grate or blend your marinade ingredients well, as chunks of aromatics like garlic and ginger can burn easily on the grill.While tongs for grilling and flipping your L.A.
L.A. kalbi is made for outdoor grilling. High, direct heat quickly caramelizes the outsides of the marinated short rib slices while keeping the inside moist and juicy, and whatever smoke is produced disappears into the summer air. It’s even better when grilled over charcoal, which adds an additional layer of smoky flavor.
Don’t have access to an outdoor grill? Even if all the park grills are snatched up, a portable gas burner and a grill pan are a good option, too, allowing you to cook from the comfort of your picnic blanket. And if the weather isn’t cooperating, you can still make great L.A. kalbi on the stove! I highly recommend using a cast-iron grill pan if you have one—the grooves give you the right amount of contact with the meat while allowing extra marinade to easily drain.The best thing about L.A.
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