Do you ever get a craving for something that you just can’t shake? For me this week, that craving is for Korean barbecue. I could (and probably should, considering the terrible ventilation in my kitchen) make the trip up 5th Street to Kim’s BBQ, but since area farmer’s markets are looking to get back on track this week–and since we’re in for a few relatively warm days (mid-fifties! woo!)–I’m going to fire up the grill and attempt it at home. Here’s my plan:
Korean Short Ribs I could go to H Mart or any number of the Asian markets in town for the thinly-sliced flanken-cut short ribs I’ll need to grill up some galbi, but I like to keep things pasture-raised as much as possible. So instead of buying wrapped meat in styrofoam, I’m planning a stop to Livengood Farm at the Clark Park Market. They’ve got interesting cuts of all manner of pastured meats including veal, pork, and chicken, and including Korean-style short ribs.
Kimchi I’m sorry, but you can’t have a Korean meal without something fermented, simply to eat cold or to mix up a quick kimchi pancake. I’ll pick up a jar of Food & Ferments spicy kimchi at the Rittenhouse Market tomorrow.
Bok Choi Farmer Nathan Hasler-Brooks is keeping the greens a-coming despite cold weather, so I’ll have to run up to Greensgrow Farm for some bok choi or spinach to prepare thusly.
Sweet Potatoes I’m tired of basic roasted root veggies, too, so while I’m at Greensgrow I’ll grab some sweet potatoes to make goguma mattang.
Radishes Even if spring’s French breakfast radishes have yet to make an appearance, I’m still seeing watermelon radishes and green radishes in fine shape. Simply pickled, they’ll bring a bright crunch to the meal.
Find something great at your local market? Instagram it and tag accordingly: @foobooz #fooboozthedirt