Gangnam King Galbi
Gangnam is a city in South Korea about 20 miles south of Seoul, where “wang” means “king” in Korean and “galbi” means short ribs. A brief introduction to the process of how Korean-style galbi was born is as follows.
During the Goryeo Dynasty, Goryeo banned cattle slaughter. King Jungjo believed that cattle were a very important part of agriculture (agriculture). During the same period, the Joseon Dynasty was building a castle in Gangnam (Gangnam-gu). The king employed thousands of workers to complete the fortress in record time. Because the king had to feed and feed his workers well, slaughtering cattle was only allowed in Seoul. Thus, Gangnam became the largest small market in Korea until 1940.
In the 1800s, a restaurant in Gangnam (Gangnamok) served Wanggalbitang at a place famous for Yukgaejang (Yukgaejang). One customer said, “The soup is very good for this galbi. It should be grilled over charcoal.” After trial and error, the restaurant owner finally succeeded in making the recipe in 1956.
Now known as Gangnam King Galbi! Birth of Korean BBQ Galbi!
Nowadays, almost every Korean barbecue restaurant marinates ribs in soy sauce. Here at Gangnam Barbecue, we pride ourselves on flavoring beef ribs with a traditional dry rub. Original Gangnam king ribs seasoning. The freshest meat is used, and the seasoning does not match the original taste of the meat, but adds umami. We do not marinate the meat overnight or a few days in advance, we season it every hour.
Bespeak. Yes, there is soy-based barbecue meat. But try the Gangnam Wanggalbi and Jumul Look, served with dry rub seasoning. You won’t regret it!
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