When a restaurant includes a dish in the name, it’s probably a good idea to focus on that dish. Hong Galbi, a two-year-old, family-run spot fronted by Aiden Hong in Koreatown, specializes in galbi, and they feature in many forms. However, instead of the grilled, steamed or braised beef short ribs people often associate with galbi, Hong features sizzling pork short ribs.
Your best bet is to invest in Combo D ($91) a six-dish feast that comes with panchan, kimchi pancakes, salad and more. This way, you’ll receive Hong Galbi (Pork Ribs) broiled pork ribs in specially marinated sauce that’s fire red, but not too fierce; and Soy Galbi (Pork Ribs) broiled pork ribs in specially marinated soy sauce. In both cases, the flap-on, bone-in pork ribs achieve winning sears. In both cases, the ribs arrive on sizzling cast-iron platters with beds of onion strands, which sweeten and caramelize with an assist from pork drippings. From there, the preference comes down to flavor profile. the “specially marinated sauce” is slightly spicier, and soy provides savory sweetness.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.
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