Is galbitang supposed to be mild and bland?

I first tried galbitang at a kbbq restaurant and it was super beefy and flavorful. After making it from home twice (using Maangchi and another random recipe), it came out mild and bland both times. I can taste a slight beef flavor but it was mostly fatty even after using 5 fat absorber sheet. I’m not sure what I didn’t do correctly.. I used korean radish, korean soup soy sauce, slow shimmers for 3-4 hours, and I let the meat soak overnight to draw out the blood. The meat tasted amazing as usual but beef broth was severy lacking. One thing I noticed is the restaurant use back rib and I had mostly used shortrib. Could this be why?

submitted by /u/Firm_Afternoon_8463
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