December: LA Style Galbi

Growing up in southern California, I didn’t realize that the marinated beef ribs we had on special occasions were “LA Style,” but apparently that refers to how the ribs are cut across the bone. In any case, this may be a familiar dish to anyone who has gone out to eat Korean BBQ. Though you can get it all the time now, it’s really a feast food for special occasions, which is why I have it in December when there are so many reasons to celebrate.

My favorite way to eat it was in lettuce wraps (ssams), with certain sauces, a little rice, maybe kimchi or some other banchan. Each ssam was a chance to make a new combination of flavors, textures, and temperatures. Yum.