When I first moved to Austin in 2013, it didn’t take long to realize there was no place to go when I had a craving for my grandmother’s cooking, or even a place to get simple Korean barbecue that was accessible to non-Korean speakers. But one conversation with Chef Todd Duplechan, owner of Lenoir and Métier, led to a an opportunity for me to introduce my family’s cuisine via a Korean pop-up at Lenoir in the summer of 2014. I included galbi ssam (marinated short rib lettuce wraps) as the final course. In today’s recipe, I’m using the same marinade as I did for the ribs but with a different cut of meat. Bulgogi literally translates to “fire meat.” Ideally, you would grill the meat over charcoal or on a gas grill, but you can easily sauté it in a pan, too.
For 1 Batch(es)