Korean BBQ Short Ribs (Galbi) Recipe

Ingredients

Must-Have Items:

To create an authentic Korean BBQ short ribs dish, known as Galbi, several key ingredients and essential items are necessary.

The primary protein component is beef short ribs, which can be obtained from a butcher or purchased at most supermarkets. Opt for the English-cut version for a more tender experience.

A blend of soy sauce, sugar, garlic, ginger, sesame oil, black pepper, green onions, and toasted sesame seeds constitutes the marinade that brings out the rich flavor of the short ribs.

Other crucial ingredients include brown sugar, crushed red pepper flakes for added spiciness, and fish sauce for depth of umami taste. Gochujang, a Korean chili paste, can be used to add an intense, savory heat.

The marinade should ideally be mixed in a large bowl with the short ribs, ensuring they are coated evenly throughout their surface area. A zip-top plastic bag or a covered container can be used for marinating if you don’t have space.

For a truly immersive Korean BBQ experience, it’s essential to use a grill pan or an outdoor gas or charcoal grill that can accommodate high temperatures (typically above 400°F) and direct flames. A cast-iron grill pan is suitable as a substitute in case you’re cooking indoors.

A meat thermometer will aid in ensuring the short ribs reach an ideal internal temperature of at least 160°F to guarantee food safety. Some people prefer their Galbi cooked to medium-rare, so adjust the cooking time accordingly for a final internal temperature of around 130-135°F.

While grilling or pan-frying, it’s beneficial to have some ingredients nearby to garnish your dish once it is served. A selection of green onions, toasted sesame seeds, and thinly sliced fresh chilies (such as Korean chili peppers) can add a pop of color and a burst of flavor.

Finally, don’t forget the sides – kimchi, steamed bok choy or gai lan, rice, or even simple salads like a cucumber-tomato salad – to complement your Galbi experience.

Cut of Meat: Short ribs are an essential component for this dish.

When it comes to cooking authentic Korean BBQ short ribs, also known as Galbi, the choice of cut of meat is crucial. The dish typically calls for beef short ribs, which are a flavorful and tender cut perfect for slow-cooking.

The ideal cut of beef for Galbi is the English-style short ribs or the American-style short ribs, which have a thick layer of fat and connective tissue between the rib bones. This type of meat is particularly well-suited for Korean BBQ because it becomes incredibly tender after hours of braising in a sweet and savory sauce.

The fat content of the short ribs is also important, as it helps to keep the meat moist during cooking. A good rule of thumb when selecting short ribs is to look for cuts with at least 50% fat content. This will ensure that the meat remains juicy and flavorful after hours of slow-cooking.

It’s worth noting that some butchers may offer other types of short ribs, such as boneless or lean short ribs. However, these are not ideal choices for Galbi because they lack the necessary fat content to become tender and flavorful during cooking.

In general, it’s best to purchase beef short ribs from a high-quality butcher or meat market that specializes in Korean-style meats. They will typically have expert knowledge about which cuts of meat are best suited for specific dishes like Galbi.

Pantry Staples:

Korean BBQ short ribs, also known as galbi, are a popular dish in Korean cuisine. To make this delicious recipe, you will need to have some essential pantry staples. Here’s a list of the must-have ingredients and pantry essentials:

The following ingredients are crucial for making the perfect Korean BBQ short ribs:

• Gochujang: A spicy Korean chili paste made from fermented soybeans, rice flour, and red pepper flakes.
• Soy sauce: A savory condiment made from fermented soybeans, water, and salt.
• Rice vinegar: A mild acidic ingredient used to balance the flavors in Korean cuisine.
• Garlic and ginger: These aromatic ingredients add depth and warmth to the dish.
• Sesame oil: A fragrant oil with a nutty flavor, used for cooking and as a finishing oil.
• Korean chili flakes (gochugaru): A spicy ingredient made from dried red peppers.

In terms of pantry staples, the following ingredients are must-haves:

• Sugar
• Black pepper
• Salt
• Cornstarch: Used as a thickening agent.
• Rice
• Water

Other ingredients that are nice to have on hand include:

• Cilantro or parsley: Fresh herbs used as garnishes.
• Lime or lemon: A squeeze of citrus juice adds brightness to the dish.

These ingredients and pantry staples will ensure that your Korean BBQ short ribs turn out flavorful, tender, and delicious. Enjoy!

Korean BBQ Short Ribs, also known as Galbi, is a classic Korean dish that originated from the Jeolla Province in Korea.

The key to making great Galbi lies not only in the cooking technique but also in the selection of ingredients, which include high-quality meats, aromatics, and spices.

For the meat component, short ribs are typically used for Galbi, as they have a rich flavor and tender texture when cooked low and slow.

You can choose either beef or pork short ribs; if you want to get traditional, use beef, but if you prefer a slightly sweeter and leaner option, go with pork.

Aromatics play a significant role in adding depth and fragrance to the dish. You’ll need onions, garlic, ginger, and green onions for their pungent flavors.

The sweetness of carrots can also be used to add natural flavor to the ribs. Be sure to peel them and cut them into bite-sized pieces or slice them thinly.

Korean chili paste (gochujang) is a staple in Korean cooking, giving dishes an intense depth of heat and spice. Choose high-quality gochujang for its rich, savory flavor.

Other essential ingredients include soy sauce, brown sugar, rice vinegar, sesame oil, ground black pepper, and crushed black pepper corns.

A few other ingredients that enhance the overall experience are Korean chili flakes (gochugaru), grated fresh ginger, toasted sesame seeds, chopped cilantro, fish sauce, lime juice or calamansi juice, coriander powder, salt, sugar, ground cumin, red pepper powder, and garam masala.

These spices should be stored in a cool dry place to retain their flavor and aroma. Fresh herbs like cilantro, basil, mint, dill, lemongrass, and kaffir lime leaves add an aromatic intensity to the dish.

Chef’s tip: always choose the freshest ingredients possible for your Galbi recipe; this will enhance both the texture and flavor of your final product.

Coarse black pepper

The use of coarse black pepper in Korean BBQ Short Ribs (Galbi) is a crucial element in achieving the perfect balance of flavors in this dish.

Coarse black pepper, also known as Tellicherry or Sarawak pepper, is a type of peppercorn that is coarser and more aromatic than regular black pepper.

The coarse texture and intense flavor of this peppercorn make it an ideal addition to Korean BBQ dishes like Galbi.

Here are some key characteristics of coarse black pepper:

• Appearance: Coarse black pepper has a dark brown to black color with a rough, irregular texture.
• Aroma: The aroma of coarse black pepper is rich and earthy, with notes of spice and herbs.
• Flavor: The flavor of coarse black pepper is bold and slightly sweet, with a slow-building heat that lingers on the palate.

To use coarse black pepper in your Galbi recipe, you can add it to the marinade or use it as a finishing spice just before serving.

The coarse texture of this peppercorn also makes it easier to grind into a powder using a mortar and pestle or a spice grinder, which is perfect for adding a burst of flavor to your Galbi sauce.

When purchasing coarse black pepper, make sure to choose a high-quality variety that has not been processed with additives or preservatives.

Some popular sources of coarse black pepper include:

• Tellicherry peppercorns from India
• Sarawak peppercorns from Malaysia
• Kona peppercorns from Hawaii, USA

In summary, coarse black pepper is an essential ingredient in Korean BBQ Short Ribs (Galbi) that adds depth and complexity to the dish.

Korean chili flakes (gochugaru) from governmentapproved spice suppliers

Korean chili flakes, also known as gochugaru, are a staple ingredient in many traditional Korean dishes, including the popular Korean BBQ Short Ribs (Galbi) recipe. These flakes are made from dried and crushed red chilies, specifically the Korean red pepper variety known as gochu.

Gochugaru is widely available in Asian markets and online stores, particularly those specializing in Korean ingredients. When purchasing gochugaru, it’s essential to ensure that you’re buying from a reputable government-approved spice supplier to guarantee the quality and authenticity of the product.

Government-approved spice suppliers often adhere to strict standards for sourcing high-quality spices, including testing for purity and potency. These suppliers may also provide certifications or documentation that verify the origin and composition of their products, giving you peace of mind when cooking with gochugaru in your Korean BBQ Short Ribs (Galbi) recipe.

The use of government-approved spice suppliers ensures that your gochugaru is free from contaminants and additives, allowing you to enjoy the full flavor and aroma of this essential Korean ingredient. When shopping for gochugaru, look for products labeled as “government-approved” or “Korean FDA-approved,” which indicate that the supplier has met the relevant standards for quality and authenticity.

In your Korean BBQ Short Ribs (Galbi) recipe, gochugaru plays a crucial role in adding heat and depth to the dish. Use it liberally to season the short ribs, marinade them before grilling or pan-frying, or sprinkle it as a garnish to add a pop of color and flavor. With high-quality gochugaru from a government-approved supplier, you can be confident that your Korean BBQ Short Ribs (Galbi) will pack a punch of authentic Korean flavor.

Soy sauce

Korean BBQ short ribs, also known as Galbi, are a popular dish that showcases the rich flavors and aromas of Korean cuisine.

To make this mouthwatering recipe, you’ll need to start with some essential ingredients, including soy sauce, which is a staple in many Asian recipes. But what makes soy sauce so special, and how can you use it to elevate your Galbi dish?

Soy sauce is a fermented liquid condiment made from the juice of soybeans, water, salt, and other ingredients such as roasted grains or vegetables. It’s rich in umami flavor, which is often described as savory, meaty, or brothy.

The production process of soy sauce involves several steps: first, the soybeans are soaked and cooked to break down their proteins; then, they’re mixed with water and salt before being fermented for several months. The resulting liquid is a dark brown, thick paste that’s packed with flavor and nutrients.

There are different types of soy sauce available, each with its own unique characteristics and uses in cooking. For Galbi, you’ll want to use a high-quality, aged soy sauce that has been fermented for at least two years. This will give your dish a deep, rich flavor that’s perfect for balancing the sweetness of the meat and other ingredients.

When using soy sauce in your Galbi recipe, remember to use it sparingly as it can be quite salty. A good rule of thumb is to start with a small amount (about 1-2 tablespoons per pound of meat) and adjust to taste. You can also add it at different stages of the cooking process to achieve the desired flavor.

In addition to soy sauce, you’ll need other ingredients such as sugar, garlic, ginger, brown sugar, black pepper, sesame oil, and rice vinegar to make this recipe shine. But the soy sauce is the true hero of the dish, adding depth, umami flavor, and a savory richness that will leave your guests begging for more.

So there you have it – the power of soy sauce in Korean BBQ short ribs! With its rich history, complex flavor profile, and versatility in cooking, soy sauce is an ingredient that every home cook should have in their pantry. Happy cooking!

Sesame oil

Sesame oil is a key ingredient in many Korean dishes, including the Galbi recipe.

The most common type of sesame oil used in cooking is toasted sesame oil, which has a distinct nutty flavor and aroma.

It’s essential to note that not all sesame oils are created equal, and the quality can vary significantly depending on factors like the region where the sesame seeds were grown, the production methods used, and the level of refinement.

In general, high-quality sesame oil is made by extracting the oil from toasted sesame seeds using a cold-pressing or solvent-free process.

This results in an oil that retains more of its natural nutrients and flavor compounds, making it suitable for cooking and enhancing the taste of dishes like Galbi.

When selecting a sesame oil for your Korean BBQ Short Ribs recipe, look for one that has been cold-pressed or made using a similar process to ensure you’re getting an oil with minimal processing and maximum flavor.

You can find sesame oil in most Asian grocery stores or well-stocked supermarkets, typically in the international or oils section.

Be sure to store your sesame oil properly in a cool, dark place away from direct sunlight and heat sources to preserve its quality and shelf life.

As with any oil, it’s best to use high-quality sesame oil in moderation due to its strong flavor profile, which can easily overpower other ingredients if used excessively.

In the Galbi recipe, a small amount of sesame oil is added to enhance the flavors of the short ribs and marinade, allowing each bite to shine without overpowering it with too much sesame taste.

Garlic, minced

When it comes to preparing a delicious Korean BBQ Short Ribs (Galbi) recipe, selecting the right ingredients is crucial for achieving that perfect balance of flavors and textures. One essential ingredient in this dish is garlic, specifically minced garlic.

Mincing garlic involves chopping or crushing the cloves into small pieces, which releases their natural oils and intensifies their flavor. This process makes the garlic more aromatic and easier to cook with, as it quickly infuses into sauces, marinades, or other ingredients. When used in Korean BBQ recipes like Galbi, minced garlic adds a depth of flavor that complements the sweetness of the short ribs and the spiciness of the gochujang sauce.

The reason why garlic is often preferred over its larger, more intact forms in this recipe is that it cooks much faster when finely chopped. This means that as soon as you add minced garlic to your pan or wok with oil or fat, it will start cooking immediately and releasing those potent oils into the dish.

Using high-quality ingredients like fresh garlic is also crucial for getting the best flavor out of this recipe. Freshness affects not only the aroma but also the taste and texture. It’s always better to use cloves that are plump, firm, and have no signs of sprouting or mold. You should aim for a product with minimal moisture content because this ensures it cooks more evenly.

When choosing a garlic variety for your recipe, you might want to select one known for its pungency or strong flavor profile. For example, Italian garlic varieties like Silverskin or Elephant can provide that intense and robust taste Korean BBQ dishes are known for. On the other hand, mild options can be used if you prefer a more balanced flavor.

Lastly, ensure proper handling of your minced garlic to maintain its potency throughout the cooking process. For this reason, it’s best to mince just before adding it to your dish or marinade and store any leftover garlic in the refrigerator after use to preserve its quality.

Ginger, grated

Ginger plays a vital role in many Asian dishes, including the popular Korean BBQ short ribs known as Galbi. When it comes to incorporating ginger into your recipe, there are a few ways to go about it.

One of the most common methods is to grate the ginger using a fine grater or a microplane. Grating allows the ginger to release its oils and flavor, which can then be distributed evenly throughout the dish.

To grate ginger effectively, you’ll need a sharp grater and some patience. Start by peeling the ginger with a vegetable peeler or knife, leaving behind as much of the white inner flesh as possible. This will help to reduce any stringy textures in your finished dish.

Once peeled, place the ginger on its side and hold it firmly in place. Use the grater to scrape off thin layers of the ginger, working from top to bottom. Be careful not to apply too much pressure, as this can cause the grater to clog or the ginger to become pulpy.

As you grate the ginger, you may notice that it releases a fragrant aroma. This is completely normal and is a result of the oils being released from the cells of the ginger.

Once you’ve grated all of your ginger, you can proceed with the recipe as instructed. The grated ginger should be added to the marinade or sauce towards the end of the cooking time, allowing it to infuse its flavor into the short ribs.

In some recipes, you may see grated ginger referred to as “ginger juice” or “ginger extract.” This is usually achieved by grating the ginger finely and then squeezing out any excess liquid using a cheesecloth or fine-mesh sieve. However, for most recipes, including Korean BBQ short ribs, a simple grate will suffice.

Remember that when working with fresh ginger, it’s essential to handle it carefully to avoid bruising the skin. This can cause the ginger to become bitter and unpleasant in flavor.

Rice vinegar

Rice vinegar is a fundamental ingredient in many Korean recipes, including Korean BBQ short ribs, also known as galbi.

The use of rice vinegar adds a distinct flavor and helps to balance out the richness of the dish.

Traditionally, Korean cooks use a type of rice vinegar called “guk-ganjiang” which is made from fermented rice and has a slightly sweet and sour taste.

However, for most recipes, including galbi, a regular rice vinegar with 5% acidity can be used as a substitute.

The key to using rice vinegar effectively in galbi is to use it in the right proportion and at the right time.

In general, you will need about 1-2 tablespoons of rice vinegar for every pound of short ribs.

It’s also essential to note that you should not add the rice vinegar directly to the marinade, as this can cause the acidity to break down the proteins in the meat and make it tough.

Instead, you should mix the rice vinegar with other ingredients like soy sauce, sugar, garlic, and ginger to create a balanced flavor profile.

This marinade mixture is then applied to the short ribs before cooking, allowing the flavors to penetrate deep into the meat.

The acidity in the rice vinegar also helps to break down the connective tissues in the meat, making it tender and easily palatable.

When using rice vinegar in galbi, it’s essential to keep in mind that a little goes a long way.

If you add too much rice vinegar, the dish may become overly acidic and sour, which can be unpleasant to eat.

On the other hand, if you don’t use enough rice vinegar, the flavors may not be well-balanced, and the dish may lack depth.

In summary, rice vinegar is a vital ingredient in Korean BBQ short ribs, adding a unique flavor and helping to balance out the richness of the dish.

With the right proportion and timing, rice vinegar can elevate your galbi recipe to new heights, making it a truly delicious and memorable meal.

The ingredients used to make Korean BBQ short ribs, also known as Galbi, are a key component in achieving the authentic flavors and textures that this dish has come to be revered for.

For the marinade, you will need a combination of soy sauce, Korean chili flakes (gochugaru), brown sugar, garlic, ginger, green onions, sesame oil, black pepper, and fish sauce. The soy sauce provides a salty umami flavor that is fundamental to many Korean dishes, while the gochugaru adds heat and depth.

The brown sugar serves as a natural sweetener and helps to balance out the savory and spicy flavors in the dish. Garlic and ginger are commonly used in Korean cooking for their aromatic properties and ability to add complexity to sauces and marinades. Green onions add a fresh, herbal note that complements the bold flavors of the other ingredients.

Sesame oil is often used in small amounts to add depth and richness to dishes without overpowering them. Black pepper is added to enhance the overall flavor and aroma of the dish, while fish sauce contributes a savory umami taste that is essential to many Korean recipes.

The short ribs themselves are typically made from beef brisket or chuck, cut into thin strips so they can be easily marinated and cooked in a variety of ways. You will need about 2 pounds of these strips for this recipe.

Other ingredients you may want to have on hand include rice vinegar, Korean chili paste (gochujang), and toasted sesame seeds for garnish. Rice vinegar is used to add acidity and balance out the flavors in many Asian dishes, while gochujang provides a rich, savory flavor that is characteristic of many Korean sauces.

Toasted sesame seeds are often sprinkled on top of Korean dishes as a garnish or added to sauces for extra depth and richness. You can also use them to add texture and visual appeal to the dish.

Preparation and Cooking Techniques

Cut and Marinate:

Cut and marinating are essential steps in preparing delicious Korean BBQ short ribs, also known as Galbi. Here’s a detailed guide on how to cut and marinate your short ribs for an authentic and mouthwatering dish.

Cutting the Short Ribs:

The first step is to properly cut the short ribs into manageable pieces that are ideal for grilling or pan-frying. To do this, you’ll need a sharp knife and some patience. Begin by trimming any excess fat from the rib meat, as this will help prevent the dish from becoming greasy.

Next, cut the ribs along the bone to separate them into individual sections. You should aim for about 6-8 pieces per rack of ribs, depending on their size and your personal preference. It’s essential to make clean cuts, as jagged edges can be difficult to cook evenly and may lead to a less-than-desirable texture.

Marinating the Short Ribs:

Once you’ve cut your short ribs into manageable pieces, it’s time to marinate them in a mixture of aromatics and spices that will help bring out their rich flavor. A typical Korean BBQ marinade consists of soy sauce, garlic, ginger, brown sugar, black pepper, and sesame oil.

To make the marinade, simply combine these ingredients in a bowl and whisk until smooth. Then, add your short ribs to the marinade and make sure they’re fully coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight. This will allow the flavors to penetrate deep into the meat.

Key Tips:

When cutting your short ribs, remember to always cut against the grain to ensure tenderness and even cooking.

For optimal flavor, make sure to use high-quality ingredients in your marinade, such as fresh ginger and garlic.

Don’t over-marinate your short ribs, as this can cause them to become tough and rubbery. Two hours or overnight is usually sufficient.

By following these simple steps for cutting and marinating your short ribs, you’ll be well on your way to creating a delicious and authentic Korean BBQ dish that’s sure to impress even the most discerning palates.

Ensure the short ribs are cut into uniform pieces. Then, marinate them in a mixture containing soy sauce, garlic, ginger, black pepper, sesame oil, rice vinegar, and Korean chili flakes for at least 30 minutes according to guidelines by University of Illinois Extension.

To achieve the tender and flavorful short ribs, it’s essential to prepare them correctly before cooking. The first step involves cutting the short ribs into uniform pieces. This ensures that they cook evenly and quickly.

The University of Illinois Extension recommends marinating the ribs in a mixture containing soy sauce, garlic, ginger, black pepper, sesame oil, rice vinegar, and Korean chili flakes for at least 30 minutes. However, some recipes may suggest longer marination times or additional ingredients to enhance the flavors.

For this recipe, it’s crucial to use high-quality ingredients, such as fresh ginger and garlic, to bring out the best flavors in the dish. The combination of soy sauce, sesame oil, and rice vinegar will provide a rich and savory base for the marinade, while the Korean chili flakes add a spicy kick.

When preparing the marinade, make sure to mince the garlic and ginger finely so they can mix well with the other ingredients. You can also toast the sesame seeds in a pan over low heat until fragrant to enhance their flavor.

To ensure the ribs are coated evenly with the marinade, place them in a shallow dish or zip-top plastic bag and pour the marinade over them. Massage the marinade into the meat, making sure it’s fully coated. If using a zip-top plastic bag, seal it and massage the bag gently to distribute the marinade.

For an extra layer of flavor, you can add some green onions or sesame seeds on top of the ribs before cooking. This will not only add texture but also enhance the overall presentation of the dish.

Cooking and Serving

Grilling:

Cooking and serving galbi, a popular Korean dish that features grilled short ribs marinated in a sweet and savory sauce, requires some preparation but yields a delicious and impressive meal.

Here are the steps to cook and serve galbi:

1. Select the right cut of meat: For galbi, you will need thinly sliced beef short ribs. You can usually find them in most supermarkets or Asian markets.

2. Mix the marinade ingredients: In a large bowl, combine 1/4 cup of soy sauce, 2 tablespoons of sugar, 2 cloves of minced garlic, and 1 tablespoon of grated ginger. Stir until the sugar is dissolved.

3. Add the sliced ribs to the marinade: Place the short ribs in the marinade, turning to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

4. Prepare the grill: Preheat your grill to medium-high heat (about 400°F). Make sure the grates are clean before adding the ribs.

5. Grill the short ribs: Remove the ribs from the marinade, letting any excess liquid drip off. Grill for about 3-4 minutes per side, or until they develop a nice char and a tender interior.

6. Serve with your favorite sides: Galbi is often served with steamed rice, kimchi (spicy fermented Korean cabbage), and other traditional Korean dishes like Japchae (stir-fried glass noodles).

Tips for perfect galbi:

• Make sure the meat is thinly sliced so it cooks evenly and quickly.

• Don’t overcrowd the grill – cook in batches if necessary, to ensure each rib has enough room to develop a nice char.

• Tent the ribs with foil during grilling to help retain moisture and promote even cooking.

Serving galbi is all about presentation:

1. Arrange the grilled short ribs on a platter or individual plates in an attractive pattern.

2. Garnish with sesame seeds, chopped green onions, and thinly sliced daikon (a type of Asian radish).

This traditional Korean dish is sure to delight your taste buds and become a favorite at any gathering!

Preheat your grill to mediumhigh heat. Remove the short ribs from the marinade, letting any excess liquid drip off. Grill the ribs for 57 minutes per side, or until nicely charred as suggested by the United States Department of Agriculture (USDA). Serve with a side of rice or noodles to complete your meal.

To cook and serve authentic Korean-style BBQ short ribs, also known as Galbi, follow these steps to achieve tender and flavorful results.

The first step in cooking Galbi is to preheat your grill to medium-high heat. This temperature range allows for a nice sear on the outside of the meat while keeping the inside juicy and tender.

Next, remove the short ribs from their marinade, allowing any excess liquid to drip off. It’s essential to have a good balance between marinating time and grilling time to prevent the meat from becoming too soft or mushy.

Now, place the short ribs on the grill and cook for 57 minutes per side. This may seem like an unusual amount of cooking time, but it allows the meat to develop a rich, caramelized crust on the outside while maintaining its tenderness on the inside.

It’s essential to follow the guidelines suggested by the United States Department of Agriculture (USDA) for grilling short ribs. This ensures that your Galbi is cooked safely and evenly.

To complete your meal, serve the grilled short ribs with a side of rice or noodles. The starch helps to balance out the flavors and textures of the dish, making it more enjoyable to eat.

Some popular sides to pair with Korean BBQ short ribs include kimchi, a spicy fermented vegetable dish, and bok choy, a type of Asian green leafy vegetable. You can also serve the Galbi with a dipping sauce made from a mixture of soy sauce, garlic, ginger, and sugar.

By following these steps and serving your Korean BBQ short ribs with the right sides, you’ll be able to create an authentic and delicious meal that’s sure to impress family and friends alike.