Excellent abalone rice porridge, chicken soup, and mandoo (dumplings) at Mountain. It’s usually a Sun Non Dang / Mountain BangBang for me at that shopping center. (With an occasional Cafe Bleu extra bang to get my Japanese whisky libation on with @CiaoBob as well)…
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+1 for Mountain. Been to their Buena Park branch may times. Love their abalone porridge and mandoo as well.
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Is that an invitation? 
Okay. Thanks for that. Then it probably was the correct order.
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Yes the next time my mom makes galbijjim I’ll post some pictures to compare.
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And perhaps a recipe…?
The spiciest Korean dish might be nakjibokkeum/oojingoh bokkeum, or spicy stir-fried octopus or squid you’d find at bars. That stuff will hurt for days.
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Mom’s food is always the best 
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The 1st time I asked for the recipe my mom came by a few days later with a few pounds of cooked galbijjim. She said it was easier this way.
The 2nd time I asked for the recipe it took my mom a while. There was a list of ingredients with measurements in scoops, pinches, a little bit, not too much, some of this - half Korean and half English. A few ingredients I didn’t translate well and are only sold in Korean markets.
I honestly think the only way I could get a recipe with measurements is if I stood next to my mom while she made the dish and had measurements cups/spoons by the ready and measured each ingredient as she cooked. It is something I’ve been meaning to do but I feel like this is a common issue when translating recipes from old school moms who cook by taste and smell.
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I video taped my grandmother and my aunts making tamales so I could have a record.
Not mine. That’s why I am a fucking FTC-er, for fuck’s sake!
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why is galbi jim always so sweet? beef dessert yo… not complaining though with this sweettooth
Big 2nd!
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Would it be ill-advised to go try the galbijjim solo?
No
Gracias
All you need to ask yourself is do you want it spicy and with cheese?
You know what would make this easier? A kitchen scale. She can cook by sight/feel, and then you can weigh it after each ingredient. Do the volume conversions later, if you’d like. Just don’t forget to consider the weight of the cooking vessels!
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So why not cook the way she does? Watch her, assist as needed, then, when you are worthy, have her watch you prep and cook. I am sure she will have plenty of advice and complaints, but listen to your mom! 
This is basically what happens in professional kitchens. I’m pretty sure no one gets handed a recipe on their first day as a line cook.
Have to chime and say that I think the cheese is a terrible addition to the kalbi jim. It adds a greasy heaviness and the dish becomes too rich. Also the cheese flavor clashes with the flavor of the sauce. I really think they’ve added it just for social media/hype purposes. Just go with spicy
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