Hi, I hosted a party on Saturday for 40 people and planned on making galbi (Korean beef ribs in a sweet pear-based marinade) as the main dish. The night before I was in a panic because I hadn't found enough meat at the regular markets and didn't have time to drive to SGV, but at 10 pm I stumbled upon the California Market on Western and 5th in Ktown. There was almost TOO MUCH to choose from: of the premarinated meat they had both bone-in and boneless (either for $2.99 per pound), and of the non-marinated they had various cuts, some with bone, some without, for anywhere from about $2.00 / lb. up to $10.00/lb and upwards. I ended up getting a few kinds of meat and some premarinated and some with another marinade I had picked up... I had meant to compare it all so I'd know for next time, but in the end it all kindof got mixed together so I have no idea how the meats and marinade compared. Fortunately everyone ate it all and was raving about it so I guess it was all good. And it being pretty inexpensive and easy, quick to BBQ, I'm definately serving it again at another party.
But I just had some questions I thought I'd throw out to the experts, so I know for next time:
How does the California Market compare to other Korean markets for galbi and/or bulgogi? Any other markets i should check out?
What's the best cut meat to get for galbi and/or bulgogi? There were like 10 to choose from. Is the $2.99 meat just as good as the $7 or $8 per pound meat, or are the more expensive cuts worth the price difference?
Do you get pre-marinated meat? If so, do you get bone in or bone out? If not, is there a certain brand or recipe of marinade that's your favorite?
Any other tips for preparing galbi or bulgogi? I meant to add sesame seeds, chopped green onion and regular onion but ran out of time.
Oh, and does CA Market have, or if not does anyone know where, I could pick up some good premade chap jae (glass noodle dish)? That would be a great side dish to serve along with the meat.