Kalbi

The Koreans cuisine has a somewhat limited range, but when it comes to beef they seems to have great ideas rivaled by few. When compared to Kalbi, a 20oz ribeye is just boring.

I marinated my shortribs with scallion, garlic, rice vinegar, korean chilli powder, mirin, soy sauce, sesame oil, sesame and sugar.

The bean sprouts were submerged in hot water for less than a minute and then marinated with gochujang, vinegar, soy sauce, sugar and sesame oil.

The soup is my usual giant mustard greens, salted pork and tofu soup.

I had some Muscadet left from yesterday and it, surprisingly, drank well with this dinner. It was showing off its acidity, very cleansing.