Galbi (pork or beef ribs marinated in a sweet sauce) is one of the favorite Korean foods for foreigners. It is well known that the taste of charcoal-broiled Galbi is the best among the many kind of Galbi for Koreans too. But why does charcoal-broiled Galbi taste so good? To find the answer to this question let’s visit ‘Donggulgwa Hwarogui,(cave and charcoal-broiled meat)’ a Korean BBQ restaurant in Suwon in Gyeonggi-do.
Donggulgwa Hwarogui uses hardwood charcoal that is only produced in Gangwon-do because it removes any bad smells the meat may have. The method of charcoal-broiling makes the meat very tender so it tastes better than Galbi cooked in a gas oven. Charcoal-broiled Galbi infused with the incense of hardwood charcoal is more delicious. Hong Soon-Taek, a director of Donggulgwa Hwarogui, said: “Hardwood charcoal produced in Gangwon-do is much more expensive than other charcoals. However, the quality of the cooked meat is much better so we always use that.”
The sauce used in preparing the Galbi is as crucial as the quality of the charcoal. It is made mixing soy sauce, sugar, minced vegetable, and fruits. But ratios of the ingredients used are top secret like with the other BBQ restaurants.
Two types of kimchi are served in the restaurant: long time fermented Baechu Kimchi (Korean cabbage kimchi) and Baek kimchi (kimchi without powdered red pepper) fermented in a natural cave 100m long located in Gangwon-do. The kimchi the chef makes uses recipes used in former times by the Korean Royal Family.
- Grilled pork ribs (250g) 9,000 won
- Grilled beef ribs (150g) 16,000 won
- Samgyeopsal (fatback) (180g) 10,000 won
- Naengmyeon (cold noodle soup) 5,000 won
ADD:1101-2, Seryu-dong, Gwanseon-gu, Suwon-si, Gyeonggi-do
Park Sung Eun firstname.lastname@example.org
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