One of my go-to recipes during this pandemic has been Korean kalbi jjim short ribs, which are surprisingly super easy to make. I have my Korean mother to thank for sharing this simplified recipe with me. The hardest part is probably procuring all the ingredients. Many of them you can easily find in an Asian supermarket like H Mart or Sunrise Mart, but otherwise you can probably find them in the international aisle of a Whole Foods. As for the meat, try to get the bone-in short ribs. H Mart will usually have this in their meat aisle and it will be labeled kalbi meat. At Whole Foods, however, I find that it’s subject to availability–it is not part of the regular lineup like ground beef and sirloin. But when they do have it, I would highly recommend that you buy 2 lbs of it and make this recipe.Read More
What I’m about to say is a little blasphemous, but the best Korean bbq that I’ve had in the city is at Takashi, a Japanese restaurant that combines “the bold, heartiness of Korean flavors with the finesse of Japanese cuisine.” Koreans and Japanese have had a rocky past, so the fact that a treasured regional dish is being reinvented in a Japanese manner is sure to ruffle some feathers of a proud and nationalistic group. But I have to give credit where it’s due–I was extremely impressed by the flavors of Takashi’s subtle marinade and the melt-in-your mouth qualities of the high-grade meat.
The whole bbq experience at Takashi is very Japanese. Gone are all the banchan appetizers that take up the whole table. Instead, there are three small bowls of pickled vegetables, seasoned beansprouts and cabbage salad. The Japanese tradition of restraint is clearly being exercised here. The portions of meat provided for grilling are smaller than what you’d receive at a Korean restaurant. In one bbq order, there’s usually 4-8 pieces of meat total. Each table has a huge vent that traps the smoke and smells of the grill before it stinks up your clothes, which is definitely a big plus because the smell alone is enough to rule out Korean bbq for me. The Japanese really have such an eye for detail.
Takashi sources its premium Japanese and American Angus meat from local farms and esteemed distributors like Pat Lafrieda. I think the quality of these premium meats goes a long way, because I could not find fault with any single meat dish that we tried. It was a matter of splitting hairs to determine which one was my favorite. Even the cow tongue or shio-tan was a pleasant surprise. I am not one of those adventurous eaters who think eating offal is totally awesome. I explicitly told everyone in my dinner party that I was opposed to tongue, and when I actually felt the rubbery, squishy piece in my mouth, the phrase “cat got your tongue?” became much too real. But it really was pretty good, although the texture still leaves much to be desired. If you are into offal, Takashi has you covered. Stomach, large intestine, heart, sweetbreads, liver, aorta–no part of the cow goes to waste.
My favorite non-grilled meat dish of the night was the yooke, or the beef tartare. Imagine eating the best bulgogi you’ve ever had, only in raw form. It sounds odd, but that’s the best way of describing it. The famed niku-uni, which consisted of fresh sea urchin and chuck flap wrapped in seaweed, was memorable, but I personally thought the uni and the meat were competing for my attention. Uni in my opinion goes best with something more neutral like white rice or pasta, in which its unique, brine-y flavors can really come through.
My favorite grilled meat was the kalbi–the slightly sweet marinade was just perfect, and the thick cut was extremely satisfying. The harami skirt steak was also excellent, tender and chewy in just the right amounts. I wasn’t expecting much from the cheeks or tsurami, but they were surprisingly flavorful. I suppose plump and soft parts of the body usually yield great cuts of meat.
Even though Takashi has the best Korean bbq, the experience you get here is pretty different from the one you get in Ktown. The places in Ktown have all the additional stews, pajeons and hearty dishes that are perfect for fueling your raucous night of clubbing or karaoke. A dinner at Takashi is much more subdued and intimate, and meat is the main focus. I think there’s room for both to harmoniously coexist on the Korean bbq spectrum since they are selling experiences that are different enough. But more importantly, Takashi is another West Village joint that passes my crosstown test!
456 Hudson St.
New York, NY 10011