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HomeKorean Foodkorean food / seoul / Korean beef, that unbearable aroma - 1239

korean food / seoul / Korean beef, that unbearable aroma – 1239

Korean beef chungdong (Sweat beef chongdong)

Sweaty sweaty, current name

Cow cow cow

Charge to fill

Building, floor, building

Cows sweat when carried in a wheelbarrow, and when piled up, the amount is enough to touch the beams, which means there are many books, which means there are a lot of books.
However, there is no need to be ashamed if you see this lion phrase and it is interpreted as “a sudden urge to eat Korean beef” without any hesitation or concern. They just didn't spit it it out; they're probably all in unison. It just means I'm ready to read this post. While craving for Korean beef while eating out or having dinner, I headed to a samgyeopsal restaurant with a light pocket and as always noticed. Every time that happened, I tried to pretend to hate Korean beef, saying why it was so expensive. That's fine, you don't have to hide it. I know all about Korean beef. Actually, I know everything I like.

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It itself is a brand

Korean beef, Korean beef (Korean beef). Among those containing Korea's national brand values, Korean beef is universal and has great influence and value. I've never heard of Limits (Limits), and now I hear a lot about Handon through commercials.
If so, what about Korean beef? Korean beef is just Korean beef!
It's been quite a while since “Korean beef” became a synonym, and it has the power to give more premium effects than words no matter what comes before it. It's not just a sum of words; it draws trust from consumers and gives them a luxurious image. For example, the Korean beef yakiniku burger on the menu of a fast food restaurant literally “upgraded the power” of the cheapest yakiniku burger. Even though it's a hamburger, I think it would be healthy, and I feel like it would be even more delicious. This is the power of Korean beef.

Korean beef, when?

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â–²English beef and Korean beef/ Compared to other breeds, the physique is small and gentle. This is why the environment is important.

Korean beef is a breed that has been bred in Korea since ancient times, and according to research so far, it is believed that Korean beef originated from a mixed breed of European wild beef and Indian beef, moved to the Korean Peninsula via northern China/Manchuria, and reached today through purebred breeding without interaction with different breeds. In the past, they were mainly bred as beef for labor, but now they are mostly raised as beef cattle for food.

Is all beef in Korea Korean beef?

You've probably seen many cases where the country of origin label says domestic products in regular restaurants. The domestic product comes from Korea, and since it's Korea, it's probably Korean beef! If you think so and are happy to eat it, let's leave only the joy of the day behind and find out again. The meaning of domestic production refers to the place of origin of beef, and “Korean beef” refers to the type of beef. Therefore, domestic products include foreign breeds of beef and cow meat, and not only those born and raised in Korea, but also those imported alive from abroad and raised for 6 months or more are classified as domestic products.
Therefore, domestic = Korean beef should be viewed as domestic beef rather than domestic beef. If you really want to know exactly, “Boss, is this Korean beef?” You can watch the reaction when you do it.

Is grade 1 the best grade?

The Korean beef grading system has been implemented since 1992. There is a major classification of meat quantity and meat quality on a grading scale; the former literally tells how much meat is, and the latter is graded based on the fat in the beef, which we commonly call marbling. Because of Korea's diet, which enjoys the soft and savory taste of fat, such as pork gyeopsal, those with high fat content are rated higher in Korea, which is different from other countries. As an example, in the US, the fat content is low, and in Korea, grade 3 is rated “prime,” which is a high rating.
As an aside, the grades of Korean beef are broadly divided into 6 categories; “1,2,3,4,5,6” is so easy and simple that there will be no confusion, but in fact it is “1++,1+, 1,2,3, etc.” Therefore, grade 1 is not the best; it is actually grade 3. You can easily think of it as the Grand Prize, the Grand Prize, and the Excellence Award. Of course, grade 1 is excellent, but remember that there are two levels above.

How do you grill it to make it the most delicious?

The editor, who was born in a Korean beef farm, often included Korean beef on the meal. My father used to put meat on top of the rice, saying, “Beef is eaten only once,” with his eyes dreaming like a veal and looking at when to eat it.
In fact, the life of the flavor of Korean beef is gravy, so in order to make use of this juiciness, it must be cooked quickly with minimal turning over and high heat. When the outside is cooked to a certain extent and the edge turns red, change the heat to medium, cut the meat, and now you can cook and eat it according to your own taste. In a house without a grill, heat a high heat in a frying pan without oil, then place the meat on it. If you put a little oil in the middle, the juice won't escape, so you can eat it softer and more deliciously.
Therefore, when eating Korean beef, it's a good idea to have a friend who has the kindest heart in the world, who “grills meat well.” The editor inherits his father's blood and is taking a meat grill shuttle.

Korean beef parts and flavors

There are over 120 types of beef part names registered in Korea's Korean dictionary alone, and this is said to be the most common example of beef part classification. But even among these, how many parts can we really know and talk about? “Tenderloin… sirloin… um… rib roast..?”
The names of the parts of Korean beef have interesting origins, and there are many beautiful pure Korean words, so it's really fun to know.
Now let's get to the point where you know the parts and flavors of Korean beef and eat them well. I prepared mainly unfamiliar parts.

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Note that this is an approximate location

Swallow is a meat attached to the heart of the neck, and the amount is particularly low even considering that only 2-3% of the tenderloin can be obtained from a single cow. The origin of the name is that it is slender and long, like a swallow with wings, and is a mixture of soft and tough parts. Mainly used for grilling.

The name comes from the part on the front leg of a cow that resembles a fan carried by the king's maidens in the past. Good Korean beef comes out with less than 3 roots per beef, and the meat is tender, and you can enjoy the natural aroma of Korean beef even if you grill it a little.

The name comes from the flesh that covers the shoulder blades of a cow, and its shape looks like a silktail wrapped in a circle. The lean meat part is low in fat, so it is mainly used for soy sauce stew. It is also a part that is often used for yukhoe.

“Hump fat” refers to the part of the stomach that touches the floor when a cow lies on its stomach, that is, the belly fat of beef. The delicate marbled layer is rich in juiciness, and the price is lower than other special parts such as lean meat and deciduous meat.

The name is similar to the shape of a toshi worn on the arm, and it is a part that can also be used as a steak because it is located just below the tenderloin. There is little marbling, so the likes and dislikes are divided. If you see a large tendon in the middle of the meat, it's likely to be pork.

Pork ribs
It comes from the meaning of an area with excretory organs. Since cows are the area where they exercise the most, their muscles are rough, firm, and tough. Therefore, it goes well with steamed dishes and hot pot dishes. The part commonly used for pork cutlets, jerky, and bandits is pork belly.

Bosup Sal
The name comes from the similarity of the agricultural tool “moisturizer” that cultivates the ground. Bosup meat is considered to be the most flavorful meat of the pork loin. It is an area where there isn't much exercise, and it has a strong aroma, and can also be used for steaks after removing the fascia.

Cows named after Korea, Korean beef

“Put on the honor of ooo!” You've probably heard it a lot. Taking the name of their father, mother, or themselves, people substitute pride and commitment into what they want to do. If there were a country's name here, its weight would be unspeakably heavy. Korean beef is proudly named after Korea. No one disputes this modifier because it has a taste that no one denies. Han, Woo, Chung, Dong: An irresistible urge for Korean beef. Now let's speak proudly.



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