|Oriental Food on Lee Drive in Baton Rouge, La|
Stop number one took me to a store that is aptly named Oriental Food. One great thing about exploring the underbelly of Baton Rouge is that this city really offers an outstanding collection of specialty stores from various ethnic and national cuisines. Oriental Food is actually owned by a Korean family so their selection of sauces and authentic spices was pretty impressive. After a few recommendations from the owner, I left Oriental Food with some Korean soy sauce, sesame oil, a couple Asian pears, and some kimchi. More on that later.
|Oriental Food's Selection of Sauces|
|Ingredients used in the Korean BBQ Marinade|
When I got home I created my marinade. After reading several different galbi recipes I took a stab at making my own sauce in which to soak the meat. I first collected all the ingredients that I needed. I used the soy sauce, sesame oil, and Korean pear that I got at Oriental Food. Added to those items were some garlic, brown sugar, onion, and black pepper. I finely chopped up most of the onion, the whole pear, and about 2/3 of the garlic bulb and added that mixture to a blend of the other ingredients. After combining everything together, I poured the marinade over the beef.
Boneless beef short ribs and spare ribs in Korean-style marinade
|Jay Ducote places the meat on the Monstrosity|
|Fresh beef on the hot grill|
|Korean-style beef spare ribs|
The spare ribs turned out to be ridiculously flavorful. The combination of soy and pear came through the most and was followed by the tastes of the sesame oil and garlic. I'm definitely going to play around with this idea a little more and try to get some bolder flavors by perhaps making a barbeque sauce that would complement the marinade. Even still, I deemed this first attempt at Korean ribs to be a great success.
|Korean galbi and kimchi on a leaf of lettuce|
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