Korean Grilled Lamb Flap
Yang-galbi is a beloved Korean barbecue dish featuring marinated lamb or mutton flank, typically grilled over charcoal. The meat is characterized by its distinct, slightly gamey flavor and is often served with a variety of fresh vegetables and dipping sauces. It's a staple in Korean barbecue restaurants, especially popular in regions like Jeju Island where sheep farming is common.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing a substantial amount of energy and essential amino acids. A typical serving offers a good source of iron, zinc, and B vitamins, with a calorie range generally between 300-400 kcal.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 2 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Iron | 2.5 mg |
| Zinc | 5.0 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 7.0 mg |
| Phosphorus | 200 mg |
| Selenium | 20 mcg |
| Potassium | 350 mg |
| Vitamin B6 | 0.4 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Yang-galbi reflects the unique culinary traditions of Jeju Island, where lamb was historically a more common meat due to the island's climate and pastoral economy. Nutritionally, lamb is a richer source of certain nutrients like conjugated linoleic acid (CLA) compared to more common meats like beef or pork.
