Gangnam Station Gourmet Seodong Korean Beef
Today's menus
Gangnam Station Gourmet Seodong Korean Beef…
Take Exit 5 of Gangnam Station (Line 2 and Shinbundang Line)
It's only a 3 minute walk from me
The exterior and interior of Buyeo Main Store
Compared to being balanced, the Sangam branch and Gangnam branch
You can see it done in an old-fashioned way
Here's the menu
It's one price, right? Huaah
To help you understand this price
simple (?) I'll add an explanation
Beef that we usually eat
There are usually two ways to mature
Meat without vacuum packing
In a cold storage room where air circulates
What is the method of natural aging
It's called dry aging (dry aging)
With the traditional method of aging meat
The surface hardens and moisture is removed
It shrinks by 40% or more, so the loss rate is high
That's why the price is just as ridiculous as above!!!
However, thanks to that, it has a rich flavor
It's a popular aging method for Zarumu.
The meat I'm going to introduce today falls into this category
On the other hand, in order to reduce the loss rate earlier
Put on a vacuum pump and go to a refrigerated temperature
There was a way to let them mature
Wet-aging is called wet aging
It's also called, but it's popular these days
This is part of the aging method
Ready to go
The side dish will be served
Salad, dongchimi, and vegetable porridge
Start comfortably with a refreshing vegetable porridge
What is a chapchae that uses a large amount of vermicelli
How many times did you refill it as a popular dish on this day
You can also see Chinese herbs and pickled mushrooms
There was also a melon, so it was very new…
“It's not a meal, is it? It's Gogi-chan now, isn't it? '
So rich that I want to say
“It's not a meal, is it? It's Gogi-chan now, isn't it? '
So rich that I want to say
Dry-aged sirloin & sirloin (150g 49,000)
I ate it as a T-bone in Buyeo
At the Sangam branch, they serve the famous aged Korean beef
For that reason, the choice is this
It consists of a sirloin and sirloin
What's interesting about Seodong Korean beef is…
The point is that the drying and aging period is 30 to 120 days
Most restaurant steaks
It doesn't dry age for more than 3 weeks
The aging method itself is difficult, and
If the risk of spoilage is high and aging is done for a long time
Because you can fry a whole piece of meat
However, this is a unique system
They said they overcame difficulties, hoo
Well anyway, the words were uselessly long
I put up the tip of the cheek first, it's a pretty gobshow
The first point of baking was medium well
Dry aging requires slightly overcooking
I can feel that flavor even more, so cook
Apparently to protein rather than intrinsic fat
Looking at the meat with the focus on it, it was juicy
It's not a style that pops out.
Slightly crunchy texture and savory flavor
They say it has a cheesy scent
Maybe it's because I grew up eating kimchi
I don't even know the smell of cheese, but I'm sure today
The bitter scent is faintly conveyed
(It was a bit lacking at the Sangam branch…)
Add a little salt or
It's also good to eat whole grain mustard
I'm also going to raise the sirloin
this kind of sirloin.. hahahaha
It's been so hard
Dry-aging and nervousness
Personally, what is the taste of meat
It was Buyeo > Gangnam branch > Sangam branch
Ironically, grilling skills
It's Buyeo > Sangam branch > Gangnam branch
Are you still not used to grilling
I'll take it over for a while and bake it
Put the vegetables together and grill them
This time the temper is medium rare…
The crunchy texture was somewhat offset.
It conveys a rich, concentrated flavor
Definitely dry aging is favored or disliked
It's true that it can split…
If you want something juicy and greasy
A road full of marbling (local maps)
If you want a rich flavor and a crunchy texture
Meat that has properly followed the dry-aging method
I think it would be nice to make a choice
To what extent does this seem to be a matter of symbols
Anyway, protein instead of fat through aging
Amino acids secreted during decomposition
It will be the definitive driver of umami
Pancakes with grilled vegetables
Let's try plating alone with care
It's like a weapon that didn't become a dragon…
In the meantime, I've been having an affair with other kids
Myung slaps me on the cheek.
The yellow-like sweet pumpkin soothes
I'm told you to get insurance first, life insurance…
I'll be eaten soon, right? Aw
from. Sirloin dried 30 days after showering
Korean beef yakiniku hot pot (200g 28,000)
Today is senyukyu
It's burdensome to eat only the expensive ones…
I asked my older brother and older sisters who went with me to buy it
I can't even jog, so I chose it as far as I could
What do you need for Seoul-style yakiniku?
White rice is the best
Open a spoonful of rice and put the meat on top of it~
For the soup that continues to boil and crunch
Gently grate the rice and inhale it to make it tasty
I will finish the dessert in a fresh way
It's been a while since it opened
Not much is known yet
For loved ones during the New Year holidays
Even if it's a bit heavy for a meal
I think you'll like it ^^
If you try it yourself, I dare
The menu I would like to recommend is T-bone
It also has a sense of volume, and it's still big
For beginners, the sliced meat
I think it would be more profitable
