I love how both equally contribute solid content for each video. Aaron gives great info on the meal, and cooks. Claire eats, but gives a genuine reaction with a solid review on the meal. And of course does the dishes. 😅 I guess it’s the little things I notice that make me like someone’s content. I love the videos you two put out! Looking forward to the next one!
Galbi literally means 'my heart' in Arabic, so when you said "there's only you and galbi in the universe", it's like you were saying "there's only you and my heart in this universe" LOL kinda cute
Love your Channel! I hope you return to AYCE buffets. I'm from Los Angeles and we call it LA Galbi as well hahaha. It started in Koreatown, Los Angeles at a restaurant called Daeho back around 1970s. Korean celebrities would visit Los Angeles and bring back frozen galbi from Daeho to Korea. In the supermarket, it used to be called Daeho Galbi as that style of galbi was popularized by Daeho. The reason why the meat was made into that style was because Daeho was also a nightclub. So the restaurant wanted a way for people to drink beer and eat galbi as an anju (안주). The bone allowed people to use their finger to eat it. The style of cut was called the English cut back in the day, which is now known as the flanken cut. The style of cut also allowed the meat to marinate faster as it was thinner than the traditional style of galbi. While the lateral cut theory sounds good, its not the true history! A proud history of immigrant Koreans using the ingredients that was around them to make food and adapt. Please keep doing what you do, this channel is one of the best representations of Korean food and culture I have seen! Thank You!
I'm from LA as well and you know what I called it? gal-bi... It wasn't until I went to a Korean restaurant in Philly and saw they had two kinds of gal-bi: LA and just gal-bi that I realized that calling it LA gal-bi was a thing. Now, having grown up with both styles, I never really cared to differentiate the names but, I do prefer the LA style. Basil, do you have a reference for your information? As for the recipe, I keep it simple - sugar, rice vinegar, soy sauce, water, sesame seeds and oil, garlic - everything to taste. More importantly, always grill it (or use a salamander).
@@WorkshopYS Reference is multiple older Korean Immigrants that lived in Koreatown from 1970s to now. Daeho used to be on Catalina Blvd between 8th and 7th street. Location is gone due to it being demolished for RFK School Academy. It was near the Ambassador Hotel where Robert F Kennedy was killed at. Apparently there has been an award for Daeho given by Mayor Bradley in LA, will have to search for more confirmation.
@@therealjohnkim DUDE! I'm not Korean, but I love KBBQ and I've heard this a lot! Guess the only way to know for sure is to try it myself 🤷♀️ as a foodie in super excited 💃
This channel is perfect > Funny/entertaining hosts, extremely practical advise and the recipes are awesome. It's given me a lot of confidence with Korean cooking. If you haven't tried it, their Kimchi jigae recipe is absolutely amazing - so tasty! I can't wait to try this one too.
Your videos are the probably one of the few ones out there that I would watch from begining to end to get educated and learn more about your recipes, along with hearing Claire's reaction !! Your tone and style are so friendly and welcoming ..never boring !! Keep up the good work ❤
Aaron never fails to suddenly throw in a hilarious line, "You can skip this step but I don't think your family or friends will talk with you." 😂😂 I also love Claire's signature squeals: MMMMM!!! MMMMMM!!!! MMMMMMM!!! MMMMMMMMMMMMMMMM!!!!!!!!!!!!!! 😁
Wow! Looks so delicious! One of my favorites & I like your method of cooking L.A. Galbi. Question: Can the sauce be made ahead of time & stored in the frig before using to marinate the meat?
Hello from Las Vegas!!! L A Galbi is a the way the ribs are cut. More specifically the L A stands for "Lateral Axis" . As always my wife and i love your videos. Tonight we have to pick up some ribs lol. Thanks for sharing. 👍👍👍🇰🇷🇰🇷🇰🇷
The entire video was educational the way he talks to us makes it so relaxing and positive. I Watched this early in the morning just for my anxiety. 🙌🏾 favorite part is clair eating in the end
I grilled half of them slowly over low head and smoke on a charcoal kettle grill to get more of a smoky grilled flavor. They came out like a nicely marinated steak and did not get a sear or the sticky smoky sweet I was looking for. I will do a couple on the pan letting the marinate render down and try that next.
Yay! Galbi from my hometown, LA! If you ever get galbi in LA Koreatown, it will always be LA-style galbi. And the Korean supermarkets mainly sell LA galbi. Only a few specialty restaurants have Korean-style galbi. 내 고향 갈비다! 여기서 왕갈비은 아주 드물어요. 너무 맛있겠다. 고마워요!
As always Aaron & Claire, i love ur videos. Always great and easy recipes. Fyi, LA galbi does not come from Los Angeles. LA actually stands for "lateral" for lateral cut. Many restaurants will now say "LA cut" for galbi. Coincidentally, I think LA galbi is invented in north america, probably in the la region.
If you strain out the loose egg white by using a fine mesh strainer prior to bowling the egg, you will not have any 'whispy' egg whites. This trick works if you didn't just pick up your eggs and they are not perfectly fresh! I swear by this method. Also adding vinegar is helpful too, but the primary trick is using a fine mesh strainer. PS I recently discovered this show and I love it! So welcoming and inviting. Definitely nice to have outlets like this during a pandemic. Thanks for always being cheerful, funny and sharing great recipes :)
I'm in California. Love Galbi! I've heard the similar story to what you told here. Theres a large Koreatown area in Los Angeles and this cut is commonly available even in mainstream grocery stores now.
I love how easy you make it. When i go to my local Korean bbq restaurant i have the beef galbi with the vegetarian bibimbab. Thank you for sharing Aaron. From Las Vegas Nevada
I made the lazy version of this galbi. I made the galbi sauce only from soy sauce, ground garlic, much chopped chilies (Oh yeah!) and mirin (I happened don't have any fruits in my fridge than orange) then marinated the galbi overnight. The next day, I tossed the galbi in to air fryer for 4 min with temperature 200c, et voila! Smokey, spicy and savoury galbi is ready. I eat it with hot steaming rice (of course) and lots of green salads.
I love your channel and the videos you make! I'm amazed at the difference between the first ones and now but even then the humor and love come through. The English you both speak has improved so much. I love trying your recipes as I have a nice supermarket by me with many Korean items. Stay safe and continue producing great content.
this will be my second dish i will master. i commented on your Omurice vid i was going to master that one first. truth is, i'll be trying this one later this week. You rock! i live you channel.
I love your recipes. I have cooked quite a number of them and they are practical and great tasting. Do you have a recipe for Galbi Jjim? I can't seem to find any from your videos.
What if you’re making a big serving and the pan is not big enough? Do you let it cool down first or set the heat a little bit lower before cooking more galbi?
I see let's spread the love to kfood in Italy too! I convinced all my friends to try it in Rome and home cooked meals they were like: "Dov'è stato fin'ora? Ne voglio ancora". Since then we visited like 4 different Korean restaurant and I prepped a lot of dishes for them too.
@@usafan96soren20 fantastico! My family and friends are a little scared to try new food. My diet consists of 80% Korean food instead 😅 I am in love with Asian cooking, most of all with Korean one!
Thankyou Aaron and Claire! I made this LA style galbi on my Christmas day for my friends at home, it's really delicious and even better than the one I tasted in Korean restaurant😆 soo tasty thanks so muchh❤❤
In Toronto short ribs at Korean supermarket are fresh and they are one of the most expensive items (close to $250 for 10lb that is $25/lb). Quality is top notch but the price is a let go especially when there'll be little chance of leftovers. I found cheaper at Chinese supermarkets but quality looks ok-ish and is frozen. LA Galbi is definitely a show stopper but the price is high for family home dinner.
That’s the craziest panfried ever seen. You’re literally steaming the meat. The recipes very good but I added black pepper and I didn’t have a Korean pair but I did have Korean pear juice so I substituted it. I also used T-bone steak that was on sale and let me just tell you, it was amazing.
I’m lucky to have a very big and good Korean supermarket only 5 minutes from my house. They sell marinaded kalbi and bulgogi but I think I should follow Aaron’s video and make my own! Asian pears are expensive though.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Get My COOKBOOK!!!😎 sites.prh.com/simplykorean
I love how both equally contribute solid content for each video. Aaron gives great info on the meal, and cooks. Claire eats, but gives a genuine reaction with a solid review on the meal. And of course does the dishes. 😅
I guess it’s the little things I notice that make me like someone’s content.
I love the videos you two put out! Looking forward to the next one!
Long time no see man!! Thank you so much for saying that 😍😍😍
Aaron and Claire Yeah 😅 Been awhile since I commented, but I’m always watching as soon you upload!
And you’re very welcome‼️🙏🏼
7:38 There's no answer in cooking, whatever works for you, that's the best. That is a great wisdom, that is a great philosophy
😍😍😍
my favorite part of every recipe is Aaron's disclaimer of "if you don't like it I'm not responsible"
🤣🤣🤣🤣🤣🤣
😂
😅😅😅
I just love watching this couple, they are a hoot! I love how he calls her when the food is ready!
Galbi literally means 'my heart' in Arabic, so when you said "there's only you and galbi in the universe", it's like you were saying "there's only you and my heart in this universe" LOL kinda cute
I'm Lebanese and was thinking that too lol
Love your Channel! I hope you return to AYCE buffets. I'm from Los Angeles and we call it LA Galbi as well hahaha. It started in Koreatown, Los Angeles at a restaurant called Daeho back around 1970s. Korean celebrities would visit Los Angeles and bring back frozen galbi from Daeho to Korea. In the supermarket, it used to be called Daeho Galbi as that style of galbi was popularized by Daeho. The reason why the meat was made into that style was because Daeho was also a nightclub. So the restaurant wanted a way for people to drink beer and eat galbi as an anju (안주). The bone allowed people to use their finger to eat it. The style of cut was called the English cut back in the day, which is now known as the flanken cut. The style of cut also allowed the meat to marinate faster as it was thinner than the traditional style of galbi. While the lateral cut theory sounds good, its not the true history! A proud history of immigrant Koreans using the ingredients that was around them to make food and adapt. Please keep doing what you do, this channel is one of the best representations of Korean food and culture I have seen! Thank You!
Wow! I didn't know that!! That's interesting!😍😍😍
I'm from LA as well and you know what I called it? gal-bi... It wasn't until I went to a Korean restaurant in Philly and saw they had two kinds of gal-bi: LA and just gal-bi that I realized that calling it LA gal-bi was a thing. Now, having grown up with both styles, I never really cared to differentiate the names but, I do prefer the LA style.
Basil, do you have a reference for your information?
As for the recipe, I keep it simple - sugar, rice vinegar, soy sauce, water, sesame seeds and oil, garlic - everything to taste. More importantly, always grill it (or use a salamander).
@@WorkshopYS Reference is multiple older Korean Immigrants that lived in Koreatown from 1970s to now. Daeho used to be on Catalina Blvd between 8th and 7th street. Location is gone due to it being demolished for RFK School Academy. It was near the Ambassador Hotel where Robert F Kennedy was killed at. Apparently there has been an award for Daeho given by Mayor Bradley in LA, will have to search for more confirmation.
And it's not authentic unless you use Coca-Cola/7-Up in the marinade! :)
@@therealjohnkim DUDE! I'm not Korean, but I love KBBQ and I've heard this a lot! Guess the only way to know for sure is to try it myself 🤷♀️ as a foodie in super excited 💃
“There’s only you and galbi in the whole universe”
That is a universe I would live in. Just saying 😀
This channel is perfect > Funny/entertaining hosts, extremely practical advise and the recipes are awesome. It's given me a lot of confidence with Korean cooking. If you haven't tried it, their Kimchi jigae recipe is absolutely amazing - so tasty! I can't wait to try this one too.
Thank you so much for saying that!! I'm so moved 😍😍😍😍
Your videos are the probably one of the few ones out there that I would watch from begining to end to get educated and learn more about your recipes, along with hearing Claire's reaction !! Your tone and style are so friendly and welcoming ..never boring !! Keep up the good work ❤
Thank you for the awesome feedback!!! 😊🙏
This looks so amazing! Kalbi is one of my favorites. 💖
😍
I like how korean cooking incorporates a sweet element to the spice and salt 😋
😍
I had this for dinner yesterday! Aaron, are you a mind-reader? Lol! This looks even better than what I had so looking forward to trying this recipe!
😍😍😍
Hi Aaron
What can I use instead of mirin and corn syrup if I don’t have those in hand?
Aaron never fails to suddenly throw in a hilarious line, "You can skip this step but I don't think your family or friends will talk with you." 😂😂
I also love Claire's signature squeals: MMMMM!!! MMMMMM!!!! MMMMMMM!!! MMMMMMMMMMMMMMMM!!!!!!!!!!!!!! 😁
😍😍😍
Aaron and Claire, I love your videos. You are both hilarious, and keep up the good work
That means a lot coming from you 😍😍😍
I just LOVE your sense of humor.
Wow! Looks so delicious! One of my favorites & I like your method of cooking L.A. Galbi.
Question: Can the sauce be made ahead of time & stored in the frig before using to marinate the meat?
Is there anyway to volunteer to take over from Claire's strenuous job for her?
🤣🤣🤣
Matt Clough let’s form an orderly queue
@@waterlily3161 I'm after Waterlily
Me next!
yes, we will be the counsel of Aarons kitchen :)
Oh my goodness, so excited to try it out!!! Thank You!!!
YAY😉😉
Your English is has improved so much Aaron. Always enjoy your videos for both you and Claire. Keep up the great work!
Thank you for saying that 😍😍
I love how claire covers her mouth but you still can see it since that spoonful is so big 😂😂
🤣🤣🤣
I just got done making your fried rice recipe and looked for a video to watch. Perfect Timing!
😍😍
I love to try this recipe it just looks amazing Rose from Toronto
I’m honestly fascinated by the way Claire washes the dishes
😂😂😂😁
Awesome!
Now I’m really hungry again from watching these cooking video recipes.
What’s a substitute for corn syrup
Hello from Las Vegas!!! L A Galbi is a the way the ribs are cut. More specifically the L A stands for "Lateral Axis" . As always my wife and i love your videos. Tonight we have to pick up some ribs lol. Thanks for sharing. 👍👍👍🇰🇷🇰🇷🇰🇷
😍😍😍
The entire video was educational the way he talks to us makes it so relaxing and positive. I Watched this early in the morning just for my anxiety. 🙌🏾 favorite part is clair eating in the end
Thank you for enjoying our videos! I hope you feel better! 🙏😍
Im definitely getting better, I just dont worry about it lol . Thanks for sharing your culture Love you guys 🥰
Please do a doenjang jjigae recipe! There are so many different ones and I don’t know what is best to follow!
Please check out our Korean BBQ 101(Korean BBQ feast at home) video. It's in there! 😉😊
I made this tonight it was delicious. Thank you!
Yay! So glad to hear it!!! 😆🙌🙌
I love how you keep the food so simple, it looks amazing and so natural!
My favorite cut of beef ribs ever since I first had them around 10 years old.
Loving all your videos lately!
😍😍😍
Liking the video before I watch it b/c I know the food is gonna be
😋
😍😍
Thank you Aaron and Claire, I do enjoy your videos.
I grilled half of them slowly over low head and smoke on a charcoal kettle grill to get more of a smoky grilled flavor. They came out like a nicely marinated steak and did not get a sear or the sticky smoky sweet I was looking for. I will do a couple on the pan letting the marinate render down and try that next.
First time watching this video on cooking ribs you do an amazing job. Take care you and your wife.
Yay! Galbi from my hometown, LA! If you ever get galbi in LA Koreatown, it will always be LA-style galbi. And the Korean supermarkets mainly sell LA galbi. Only a few specialty restaurants have Korean-style galbi. 내 고향 갈비다! 여기서 왕갈비은 아주 드물어요. 너무 맛있겠다. 고마워요!
😍
Every time I make La Galbi I must watch your great video.. for the best ribs ever..thank you Aaron
You're most welcome! So glad to hear that~! 😉👍
Because of Aaron and Claire I have ventured into the world of Korea cooking...thank you so much ❤️
Trying this today so far so good. My Korean ribs looks like yours in the video. Thank you for this recipe.
As always Aaron & Claire, i love ur videos. Always great and easy recipes.
Fyi, LA galbi does not come from Los Angeles. LA actually stands for "lateral" for lateral cut. Many restaurants will now say "LA cut" for galbi. Coincidentally, I think LA galbi is invented in north america, probably in the la region.
Chef Roy Choi popularized it
I love galbi I felt in love with it the first time I tried more then 20 years ago.
The dynamic duo, chef Aaron and chief food critic Claire. Well done you guy's love your videos.❤👍
😍😍😍😍😍
Looks incredibly tasty! Thank you for the recipe! 😍😍
Thank you for saying that 😍😍
I'm craving KBBQ right now! This video is making my tummy hungryyyyy
I love “forget about about everything else” 😂 because I would be thinking of a sandwich. Can’t wait to try this recipe!
If you strain out the loose egg white by using a fine mesh strainer prior to bowling the egg, you will not have any 'whispy' egg whites. This trick works if you didn't just pick up your eggs and they are not perfectly fresh! I swear by this method. Also adding vinegar is helpful too, but the primary trick is using a fine mesh strainer. PS I recently discovered this show and I love it! So welcoming and inviting. Definitely nice to have outlets like this during a pandemic. Thanks for always being cheerful, funny and sharing great recipes :)
Not many people rinse the meat. I have always wondered how to get the small bone pieces out before cooking. Thanks for the tip.
You literally give me more motivation to cook every time you upload a new video. Thank you!
Awesome! So pleased to hear that!😉👍
Love the yummy noises Claire makes when eating.
Aaron so funny! "I don't want to do it either but I want to show you the best". Lol love this!
Worst part about watching this is not having lunch beforehand😭
Sorry about that but I'm not responsible🤣🤣🤣🤣🤣
I'm in California. Love Galbi! I've heard the similar story to what you told here. Theres a large Koreatown area in Los Angeles and this cut is commonly available even in mainstream grocery stores now.
Awesome!!! 😊
I love how easy you make it. When i go to my local Korean bbq restaurant i have the beef galbi with the vegetarian bibimbab. Thank you for sharing Aaron. From Las Vegas Nevada
Lots of great Korean BBQ restaurants in Vegas!! I miss there 😭
your videos are so cool i got lots of new ways of cooking idea's now cant wait to see more cooking videos
Thanks Jeffery! 😍
I made the lazy version of this galbi. I made the galbi sauce only from soy sauce, ground garlic, much chopped chilies (Oh yeah!) and mirin (I happened don't have any fruits in my fridge than orange) then marinated the galbi overnight. The next day, I tossed the galbi in to air fryer for 4 min with temperature 200c, et voila! Smokey, spicy and savoury galbi is ready. I eat it with hot steaming rice (of course) and lots of green salads.
I was just wanting this recipe from you
😍😍
another keeper thanks for all your tips. where did you buy that big tupperware.
MMMMMMM...this looks so yummy! Thanks for sharing Aaron! Love your videos!
Thanks! 😍 Your lovely comment means a lot to me!
I am literally binge watching all of your videos now and they are fabulous tbh😂
Wow! I just bought this from a friend and has been searching everywhere for a recipe. Your content is just in perfect timing! Thank you very much!
I knew you needed this! 🤣🤣🤣🤣
I love your channel and the videos you make! I'm amazed at the difference between the first ones and now but even then the humor and love come through. The English you both speak has improved so much. I love trying your recipes as I have a nice supermarket by me with many Korean items. Stay safe and continue producing great content.
That dish looks so delicious. Claire gets fed well and I'm jealous but I won't worry about it. Lol
Don't worry about it! 🤣🤣🤣
Looks sooo good! I am going to try this. My husband always loves Galbi. And short ribs are always available in Hawaii. Thanks Aaron and Claire!
The best sub for asian pear is bosc pear, its pretty available in pretty much any grocery store in the states.
Thank you for awesome opinion!!! 😍😍
I tried this recipe tonight, hope it comes out well
this will be my second dish i will master. i commented on your Omurice vid i was going to master that one first. truth is, i'll be trying this one later this week. You rock! i live you channel.
I have heard of these and love them every time I try them but I've never made them at home and now I will!
Yes!! That's the spirit!😍
Bulgogi, kalbi and kimchi usually I make by my self.. I learn from Korean friend 1982...
I just found your channel and I"m really glad I did. Love the energy and instruction!
I'm so glad to be with you! Thanks! 😍
The recipes look phenomenal! Thank you!!
Thank you 😍😍😍
I know I say this a lot, but Claire is so cute . She makes me laugh, and I hope you don’t get tired of me saying it.
The food really looks good!
I don't want her to watch this comment 🤣🤣🤣🤣
Aaron and Claire 🤣
I love your recipes. I have cooked quite a number of them and they are practical and great tasting. Do you have a recipe for Galbi Jjim? I can't seem to find any from your videos.
I tried La Galbi last night for the first time with rice, delicious!!!
Thanks for the recipe, my family likes it👍👍😉🥰
😍😍😍
Who would dislike this?! its Korean food people! YUM! haha
What if you’re making a big serving and the pan is not big enough? Do you let it cool down first or set the heat a little bit lower before cooking more galbi?
These videos always make me so hungry
Sorry about that! 😭🤣
I get those rib cuts at local Hispanic grocery store. Maybe that's why it's from Los Angeles.
I’ll have to check for it at 99 Ranch market.
Beef ribsssssss~ Definitely gonna try em looks so goooodddddd ❤️
Please let us know how it was!!😍
I love you guys!!! You make everything looks so simple and tasty! Ciao ragazzi, much love from Italy 🇮🇹❤️
I see let's spread the love to kfood in Italy too! I convinced all my friends to try it in Rome and home cooked meals they were like: "Dov'è stato fin'ora? Ne voglio ancora". Since then we visited like 4 different Korean restaurant and I prepped a lot of dishes for them too.
@@usafan96soren20 fantastico! My family and friends are a little scared to try new food. My diet consists of 80% Korean food instead 😅
I am in love with Asian cooking, most of all with Korean one!
@@nigellette-2819 Anche io! Piano piano sto convincendo anche mamma...ce la farò ahhaha
Thankyou Aaron and Claire! I made this LA style galbi on my Christmas day for my friends at home, it's really delicious and even better than the one I tasted in Korean restaurant😆 soo tasty thanks so muchh❤❤
LOOKS SOOO YUMMY! I love galbi!!!! Man. Cooking at home is sooo great. I can have as much as I want! I’m going to try this too!!!
I had them in Hawaii back in the late 90s very good
I love claire when she make yum sounds like mmmmmmmmmm
Mm...Mmm...Mmmmm!!! 🤣🤣
Claire is sooo lucky it looks amazing.....
I made this dish followed your recipe except the kiwi because I didn’t have it . It was very good. Thanks.
Yay!!! So happy to hear that! Enjoy~! 👍😍😍
He cooks she cleans. Great teamwork
Nearing 400k! I'm so excited!
Thank you as always! ❤❤❤
In Toronto short ribs at Korean supermarket are fresh and they are one of the most expensive items (close to $250 for 10lb that is $25/lb). Quality is top notch but the price is a let go especially when there'll be little chance of leftovers.
I found cheaper at Chinese supermarkets but quality looks ok-ish and is frozen. LA Galbi is definitely a show stopper but the price is high for family home dinner.
From what I’ve heard the ‘LA” stands for the lateral cut of the meat and bones. Thanks for the recipe! 👍🏾👍🏾👏🏾👏🏾👏🏾😋😋😋
Haha yes, that's one of the theories!! 😊
That's also one of the most convincing theory 😍
@@AaronandClaire I believe it's called Lateral Axis for the "A" part.
New sub here 🙋🏽♀️ love your videos! Made few banchans & now kalbi. Love love love them!!!!! Your explanations& commenting are hilarious!
That’s the craziest panfried ever seen. You’re literally steaming the meat. The recipes very good but I added black pepper and I didn’t have a Korean pair but I did have Korean pear juice so I substituted it. I also used T-bone steak that was on sale and let me just tell you, it was amazing.
Lovely ..i am going to cook today like this..i will try my best to follow your step
Made this over the weekend...and it was DELICIOUSLY AMAZING!!
Awesome!!! So happy for you!! 😍😊
I’m lucky to have a very big and good Korean supermarket only 5 minutes from my house. They sell marinaded kalbi and bulgogi but I think I should follow Aaron’s video and make my own! Asian pears are expensive though.
I tried this recipe out it was super amazing thanks for the dinner ideas!! Keep em coming
SO glad to hear that 😍😍😍😍
Hi Aaron and Claire, can I use this marinade for other meat