Thomas informs us that flanken-style ribs don't take a long time to cook compared to other short ribs. "They do not take very long to cook," says Thomas. "I cook them like steak. Hot and fast." Thomas tells us that a cast iron cooking surface is the best choice to use. Cast iron, such as a skillet or flat griddle, is the best option for quickly cooking the ribs.
Camping has become a huge part of Korean culture in recent years, as many city dwellers, especially in Seoul, escape to nature for a breather. Of course, relaxing outdoors and taking a break from city noise are big draws, but one of the best reasons to go camping, especially to Koreans, is the food. So much of Korean food culture revolves around eating together, and nothing embodies that better than Korean barbecue.
I loved the mie tek tek (also known as mie goreng), a dish my wife and I would order regularly, but prepared much sharper and elegantly here on floral plateware and a tangle of microgreens garnish. The wok-fried noodles are well-sauced, seared ever so slightly, and tossed with fragments of tender chicken. Crunchy cabbage and chopped greens add additional texture, resulting in something sort of like chow mein but more dimensional.
That doesn't mean the place is stiff. Conversation rides a comfortable murmur with the clink of tongs keeping the backbeat. The cocktail list is fun and creative. A Yuzu Spritzel, for example, is a cocktail that cuts clean and citrusy with yuzu honey, prosecco and bitters. There's a slew of Korean spirits to enjoy alongside Soju and some imported Korean beers. The wine list isn't massive but it features helpful pairing suggestions. If you prefer something softer, there are mocktails and tea.