I'm wondering if someone who knows about meat can help me.
There's a Korean dish that Koreans call "LA Kalbi," the meat is short ribs cut across the bone, very thinly, like this:
Which is kind of a flanken cut, but flanken s usually a lot thicker:
I'm wondering if Koreans invented this cut? Or did they adapt it from something else? Is the flanken cut usually a thicker cut, or does it vary? I've never seen this thin cut sold anywhere but a Korean market, but some people say that mexicans sell it as well?
Thanks for any info.
Updated 1 month ago | 4
Updated 20 days ago | 3
Updated 1 month ago | 1
Updated 5 days ago | 2
Updated 4 months ago | 8