Tuesday, March 5, 2024
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korean restaurant / [Gangnam Station Gourmet] Seodong Korean Beef, Dry-Aged Korean Beef Famous Street – 579


Gangnam Station Gourmet Seodong Korean Beef

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Today's menus

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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

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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

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Ready to go

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The side dish will be served

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Salad, dongchimi, and vegetable porridge

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Start comfortably with a refreshing vegetable porridge

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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…

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“It's not a meal, is it? It's Gogi-chan now, isn't it? '

So rich that I want to say

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“It's not a meal, is it? It's Gogi-chan now, isn't it? '

So rich that I want to say

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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

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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

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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…)

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Add a little salt or

It's also good to eat whole grain mustard

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I'm also going to raise the sirloin

this kind of sirloin.. hahahaha

It's been so hard

Dry-aging and nervousness

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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

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Put the vegetables together and grill them

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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

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Pancakes with grilled vegetables

Let's try plating alone with care

It's like a weapon that didn't become a dragon…

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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

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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

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What do you need for Seoul-style yakiniku?

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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

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I will finish the dessert in a fresh way

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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

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