All these years, I’ve been calling this version with the ribs Bulgogi – when it’s actually Galbi. The original recipe was for Bulgogi. But now that I use the flanken cut ribs, it’s actually Galbi. You can find the recipes for both here.
• • • • • • • • • •
I decided to go with a bottle of Special Herbs – an ale brewed with lemongrass, sweet and bitter orange peels, hyssop and Sichuan peppercorns then aged in Ransom Old Tom Gin Barrels, Fantasia casks and a brandy cask – from Upright.