Monthly Highlight

GALBI KOREAN SHORT RIBS, KIMCHI & GOCHUJANG

This month’s special comes straight from the heart—and the grill.

As a teenager, I was introduced to Korean food for the first time, and it flipped a switch. The bold, unfamiliar flavors—sweet, spicy, smoky, tangy—grabbed hold and never let go. It was one of the first cuisines that made me curious about food beyond what I grew up with.

Fast forward to this summer: I finally had the chance to visit South Korea on my honeymoon. It was a dream come true. We ate our way through Seoul—grilled meats, sizzling pans, live octopus. The BBQ especially hit home.

So I brought a piece of that inspiration back with me.

Our Galbi Korean short ribs are marinated, smoked, and served with housemade kimchi and a bold gochujang sauce—the same fermented chili paste used in classic Korean bibimbap. The meat is tender and rich, the kimchi slightly sour with a spicy crunch, and the gochujang ties it all together with deep, savory heat.

This isn’t just a special—it’s a thank-you to the food that lit the fire.

~Chef Ashlin Indiana Elwood