Currently based in Seoul, Korea.
My personal blog is hereabouts.
I enjoy e-mails almost as much as I enjoy eating.
한우 (Korean beef): I don’t know if you can tell from this crappy cellphone pic, but high-quality Korean beef is elegantly marbled, with taste and texture similar to Wagyu. Look at that gorgeous, even distribution of fat. Marinating it should be a crime; all it needs is some downtime on the grill.
The guy who figures out how to export Korean beef to the rest of the world gets to cut the Kogi line in perpetuity.
Pretty sure nothing beats mom’s home cooking. Look at the marbling on that (incredibly thin-sliced) meat! Say yes to American beef! (This exclamatory statement made sense in Korea six months ago.)
Don’t listen to anyone who says that Suwon short ribs taste just like galbi from L.A. These people have the indiscriminate palates of goats. Luxurious mouthcoat, tremendous moisture release.
Me: Why is Suwon galbi so good?
Mom: Why are Korean women petite?
Dinner with paternal grandfather, photo 3 of 3.
수원왕갈비: Suwon galbi. If Berkshire pork is the Kobe beef of pig, then Suwon galbi is the Berkshire pork of cow. Does that make sense? From a dinner with paternal grandfather, photo 2 of 3.
