Pot roast and galbi-jjim really look very similar, so I got curious and looked it up. It turns out that pot roast mainly uses lean cuts of meat, while galbi-jjim uses short ribs with bones. Their cooking methods are different as well: pot roast is cooked over high heat, whereas galbi-jjim is slowly cooked over low heat to make the meat tender. I think it’s really fun to compare the two.
On a cold day like this, it’s perfect to go to Chuncheon and eat Dakgalbi (Chicken Galbi)… If you have’t tried Chunchoen Dakgabi yet, I recommend going to Chucheon this weekend.
Do you like frozen pork belly? I have days when I just feel like eating it. Frozen pork belly is pork belly that has been quick-frozen for storage, and it’s often sliced…
Do you know a pork restaurant called Namyeongdon? It’s located in Yongsan-gu, Seoul. I went there this weekend. It’s a popular restaurant where people usually line up, but if you go around…
Chewy jokbal with banchan sides – ultimate Korean late-night snack! What’s your favorite spot?
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