BARBECUE THE KOREAN WAY

BARBECUE THE KOREAN WAY

Whenever most people think barbecue, they automatically think of The South, like Memphis, Texas, Carolina, Kansas City, and so forth. South American countries are also famous for their forms of BBQ also, like Brazil, Uruguay, and Chile. There is also Chinese spare ribs and Japanese Hibachi, but in my biased opinion, Korean BBQ can give any of them a run for their money. Now, being somewhat of a barbecue purist, I would call it more grilling than barbecue, because we do not cook the meat "low and slow", however, we do like to marinate a full 24 to 48 hours prior to cooking. The flavors we incorporate are much different as well. One of Korea's National dishes is the Korean style spare and short ribs called "kalbi". We generally use combination of garlic, ginger, green onions, rice wine, sugar, sesame oil, soy sauce, and some people like to use a little honey or ground chili powder as well. This same marinade is also used in our famous thinly sliced beef called "Bulgogi". Although, it can be pan-fried, or cooked on a gas grill, I would recommend grilling the meat over charcoal and wood chips to get the best smoky flavor you can. we also have a spicy pork barbecue made from a combination of red chili paste, garlic, ginger, sugar, sesame oil, rice wine, and sweet oyster paste. It's traditionally made with thinly sliced pork butt, however I think this marinade is thick enough to attach itself to any cut of pork and the flavors are so pungent and spicy that I would not recommend this for the weak of tongue or stomach. If you have never before experienced Korean barbecue, I urge you to immediately find a restaurant near you. Most Korean BBQ restaurants always have a grill right in the middle of the table. You simply pick and choose the kinds of meats and marinades you would like and they will bring the raw marinated meat to you. Cook it right at the table yourself and eat right off the grill. The meats are usually accompanied by rice and a vast assortment of fresh and pickled vegetables, including our National dish called "Kimchee", which is a dish of very spicy, pickled, and fermented Korean cabbage leaves. This has an especially pungent odor, but the flavor is amazing.

PHILLY CHEESESTEAKS

There are so many restaurants out there which purport to serve Philly Cheesesteaks. I find this statement to be absolutely absurd. First of all, it is called a "Philly Cheesesteak" because they are found in the city of Philadelphia!!! If it is not in Philly, it is simply a Steak and Cheese. Second of all, you cannot find the same kind of Hoagie bread which is dominant on the northern east coast. Now, you can find great cheesesteaks in South Jersey as well since they are in such close proximity to the City of Brotherly Love.
I have also found that just because you may be in Philly, not all steaks can be graded as being equal. For instance, although "Gino's" in South Philly is renowned and famous, it just never really impressed me. I prefer my steaks chopped, which they don't do, and I think their steaks are grossly over-priced. In South Philly, I'm more partial to "Pat's Place" , or "Ishkibibbles" which serves one of the most delectably mouth-watering Chicken Cheesesteaks you could ever wrap your lips around. However, my favorite spots are in North Philly, right around the Roosevelt Mall. My buddy Nicky, originally from the country of Jordan, is the die-hard Eagle's fan proprietor of "Little Nicky's". He will always serve you a righteous steak, made with flavorful rib-eye, on a always fresh hoagie. I love steaks made with rib-eye, but I have a spot close to Nicky's called "Sam's" which makes my favorite steak made of sirloin. The proprietor is originally from Colombia and speaks poor English, but he always treated me like a VIP, and I gotta say, I adore the pepperoni cheesesteaks I get there.
Now, there are also the all important cheeses to choose from as well. Personally, I will live and die by my Provolone. I can deal with white American, but I prefer Provolone. An equal favorite among cheesesteakers is the Cheese Wiz. I just never really understood it, but I know many people who are adamant about their Wiz. I generally don't like to take away from the flavor of my steaks by desecrating it with the likes of mayo, ketchup, mustard,tomatoes, or any other foreign condiment, but to each their own. This is how strongy I feel about The Cheesesteak, and wonder how many others feel the way I do about them. They are love man, they are love.

THE WORLD ACCORDING TO WU

CANCER IS A PUNK

RULES OF POT SMOKING