Korean Food - Beef (In Progress)
(The following text is referenced from "Beef" by - Amos Farooqi) Hello, I am back this time to tell you some of the major food componenets of Korean food, starting from beef, pork, chicken, and ending with seafood. Although the staple part of any Korean meal is rice, people eat rice with side, or main dishes, and it is common to see any forms of meat as part of the dish. Korean Cuisine - Beef Beef is actually a relatively recent addition to common Korean cuisine. Cows in the past, were an integral part of the agricultural workforce, thus, beef consumption was confined to once-in-a-lifetime special occasions such as weddings. As Korea's economy grew, beef became a common part of the average Korean's diet, but the price of beef remains high compared to other countries due to high import costs, and low domestic production. The most expensive, and arguably the best quality among Korean beef is Hanwoo, Korea's indigenous cow. Hanwoo contains a lot of Oleic acid which makes the meat more savory and chewy, while others say that Hanwoo is raised using a special method to make it more suitable for Korean dishes. Thus, some foreigners may be disappointed when eating hanwoo due to its rough texture. Guide to beef cuts: Part Description Dishes Moksim (Chunk Roll) Chewy, and abundant in gelatin Steak, Barbeque Deungshim (Sirloin) Soft, and juicy Steak, Barbeque Chaekkeut (Loin End) Tender and moderately blended with fat Steak, Barbeque Anshim (Tender Loin) The most tender part of beef, low fat content Steak, Barbeque Woodun (Top round cap) Smooth texture with low fat Marinated dish, bulgogi, beef jerky Seoldo (Bottom round) Muscle, chewy Bulgogi, beef jerky, Yukhwe (Raw Beef) Galbi (Ribs) Tender, Moderately blended with fat Barbeque, Marinated dish Yangji (Brisket) Chewy due to connective tissues Soup, Stew, Marinated dish Satae (Shin foreshank) Tough, dry, low in fat Soup, Stew, Marinated dish Apdari (Bolar blade) Soft, but dry Soup, Stew, Yukhwe, Marinated dish 1. Galbi / Sutbulgalbigui (Photo from Korea Tourism Organization) Galbi is a perfect combination of juicy meat and sweet soy sauce, deepened by a smoky charcoal flavor. Traditionally the marinade was made from Korean soy sauce, but nowadays, many restaurants come up with their original recipies Almost all Korean BBQ restaurants that serve galbi, will use Sutbul, a charcoal grill. The taste of the galbi depends on the freshness of the meat, the sauce but also the charcoal grill, which gives a rich flavor that you cannot get from a normal steel grill. You can also get Saenggalbi, which is non-marinated galbi. Where to eat? - Nowadays, you can easily find galbi or beef barbeque restaurants all over Korea. Marinated galbi is believed to have emerged in Suwon, in the Gyeonggi-do province. During the Chosun Dynasty, Suwon was the center of commerce in Korea, and galbi was a symbol of wealth. Suwon is famous for its Wanggalbi, which means King galbi, and you can eat galbi a size up to 15 cm long! - Other famous areas for galbi are Pocheon (also in the Gyeonggi Province), and Busan, with their own Haeundae-galbi. - Prices will range about an average from 40,000 KRW ~ 45,000 KRW (per 100 g) for a hanwoo marinated short rib --- 2. Deungshim or Kkot Deungshim Koreans generally prefer the fat to be evenly distributed on their beef. Sirloin, with the evenly distributed fat, is called Kkot Deungshim. Kkot means flower in Korean, and you can see the white fat among the red flesh that resembles flowers, hence is why it is called Kkot Deungshim. This part of beef is extremely popular alongside galbi, and is one of the most expensive beef cuts. It's full of flavor, and melts away in the mouth, making it irresistable. Where to eat? - Similar to galbi, you can find restaurants that serve deungshim, and kkot deungshim all over Korea. One place you can try out is Majangdong Butcher Market, and the Food Alley inside. It serves good, fresh quality meat at reasonable prices. Majangdong can be accessed by the Seoul Subway, at Majang Station (Line 5), or by the City Bus. - Prices will average ranging from 48,000 ~ 52000 KRW for a normal Hanwoo sirloin (per 100 g), and 60,000 + KRW for a normal Hanwoo prime sirloin (kkot deungshim, per 100 g). 3. Bulgogi (Photo by Korea Tourism Organization) Bulgogi is one of the most famous Korean dishes, commonly made by stir-frying thin slices of beef marinated in sweet soy-based sauce. There are different recipes for bulgogi that vary by region. The taste is similar to the marinated taste of galbi, but bulgogi is much thinner, and is served without the bone. There are several different styles of bulgogi: 1) Grilled Bulgogi: - Marinated Beef / Bulgogi grilled on charcoal 2) Gwangyang Bulgogi: - Gwangyang is a district in Jeollanamdo province, and the bulgogi are marinated in a mixture of soy sauce, fruit puree, sugar and other spices, which is then grilled over a charcoal fire. The meat is marinated just before being grilled. 3)