korean restaurant / Ginger pig, the taste of dry aging – 282

Hapjeong Station Gourmet Ginger Pig

(Pigs are dry-aged for 8 days)

What is definitely the new raw meat trend in recent years

It's thick aged meat, one house after another

If you look at a yakiniku restaurant that doesn't age

I even feel like I'm behind the times to become

This month's special is for dry aging

I'm studying aging in earnest

In fact, before vacuum packaging technology developed

Our understanding of aging was poor

The meat I hung in a butcher shop when I was a kid

I didn't know it was dry aging

“Raw” meat that emphasizes freshness

If you look at something that you are proud to be the best, yes

If you look back at the history of eating out

In the future, the meat market will talk about aging

It is predicted that there will be more interest

Beef ribs, a symbol of wealth in the 60s and 70s

The emphasis on authorship was emphasized, but the times passed

In the metropolitan area, supremacy comes from beef ribs

I moved to sirloin, and aged the sirloin

I met, softened, and became savory

Amino acids produced during the aging process

It had the effect of adding umami

The concentrated flavor of dry aging and

It became an issue by providing a third flavor

Now it's more than dry-aged Korean beef

Dry-aged handon is a new type of bird

I'm welcoming you, the quality is better than I expected

Technical skills for aging that can be picked

Meat that is rich in fat and is full of fat

This is due to a confluence of concerned consumers

The place I'm going to introduce today is ginger added

Builds an identity <진저피그>

Scroll stop

Beginning of dry aging coverage

One of the stores I was interested in was this

Above all else, the number of days called “8 days”

A story that has gone since it was important

To someone who tells you to stop eating meat

Keep posting meat until this week

I'll say I'll put it in when I spray it

If that's the case, let's just follow Bobby Chung, it's rare~^

Today's menus

Hapjeong Station Gourmet Ginger Pig is…

Between Hongdae Station and Hapjeong Station (Line 2)

It's in the mochi side of the street

In the words of the doctor who accompanied him, England

A famous butcher shop (?) It's a trade name

Look at the ginger root, through ginger

I was able to see that it had matured

Sensually selected from concept

The façade and the commercial district of Hongdae intersect

Expectations are heartbeat boo boo

Here's the menu

Storytelling about gingerpigs

With cold pork

Ginger, which has hot properties

It's really nice to have a combination

Also in the post <바람맛돼지>

As I said, a whole animal

The fact that it's made in the form of a grill is also good

Now the problem will be the taste

What would it be like..

Visit to Sangam-dong <바람맛돼지>

http://blog.naver.com/jancangi/220378327153

In a dry-aging oven, the temperature and

Air circulation is as important as humidity

How to store meat too

Doing research is for checkups

Pilsner Urquell (330ml 6,000)

I've been talking for a while, so be tight, like a neck pola

The floor is also dry aging, so I'm thirsty

A cup of golden lager that I once enjoyed drinking~^

Ready to go

I'm looking at the fire

It's like you're doing the first bee separately

It's clean, so it's a great place

Even if it's fresh, I'm a little nervous

The ones who drank a little more food

The idea that it's okay to be prepared

It's no different from a regular yakiniku restaurant..

I'm giving you wasabi as a sauce

If it were a true style

I think it would have been better

Sauces that can be served with meat

It came out in a variety of ways~^

Aged grilled thigh (200g 11,000)

I'll give it to you as a slice

A big blow as if it had been hit unilaterally

This doesn't come out unscathed.

An attempt to use a battery is good

If you post something to bake, it would be a hit

When a golden pig sweats

You can finish yum yum

It's nice that the batter was grilled

The one that came out as a big defeat hasn't been caught yet

It must have meant that there is a point lol

The front leg was a bit disappointing

It would be nice if a picture like this was added a little larger..

Dry-aging has been around for a long time in foreign countries

Since it was implemented, even if only Japan were better than us

It's true that it's ahead

Of course, the grilling culture is as active as us

There aren't many countries, so in Gui

There may be parts where we are strong, but

I took a look at dry aging of cows and pigs

Among butcher shops, they even supply it recently

There are a few houses, but I'm interested

A form of simply using a corporate card

Instead of eating out, this guy as a true consumer

I wonder how much the search needs will be

Anyway, it's sharp because I can't sleep

Just kidding, I want to sleep with Anna

There are a lot of things I want to do together

I'm going to a dreamland hehe

Let's talk about cows tomorrow (stop now)

I'll do something else from Damju…

Said he knew how to eat anything else

Stop the silent cries

Conquering restaurants is my goal

I can't spread my false wings