Well, I don't like it raw. But ddalk galbi is just wrong without it, IMO. I love the way it goes all limp when it cooks down. If I made a serious attempt to keep eating it, no doubt I'd come to like it.
Uuuh - pajori is the shredded spring onion with chili? I'm indifferent on it, I think. It's nice to have, but I can enjoy my ssam in its absence. Garlic and sesame oil are key. Everything else, including ssamjang, is window dressing for me.
Oh boy, I think we need a ssam topic.
I know I'm late to this party but I'm totally on the Pa jori/muchim bandwagon. BBQ just isn't the same without it...
I like to roll mine with lettuce, ket nip, garlic, chili, ssam jang and scallions. YUM.
By the way, if any of you guys have a Costco type place near you check the meat counter for something called "flap meat." Makes AWESOME galbi, and it's a heck of a lot cheaper.